Cake Rusk is a delicious tea-time snack made with homemade cardamom cake, from scratch, baked twice, perfect for dipping into your chai!
Around here, we love our chai. But we also love snacks that pair well with chai. Some days are for savory treats. But most days we love having something just a little sweet with our chai.
The perfect snack, in our opinion, is one that can be dipped in our chai. Store-bought biscuits are great, but homemade cake rusk, made from scratch has to be our favorite!
This cake rusk recipe is made with a homemade cardamom cake, sliced, then baked to make the most delicious cake rusk biscuits.
Looking for more tea-time snack recipes?
Here are some of our favorites:
- Nankhatai: Cardamom Shortbread Cookies
- Khasta Puri: Crispy Puri
- Shakarpara: Bite-sized Sugar Cookies (With Air-Fryer Option)
- Cornflake Chivda: Indian Snack Mix
Ingredients for Cake Rusk
- Butter – make sure to use unsalted butter, at room temperature so it can be mixed into the rest of the batter.
- Sugar – we use white sugar or granulated sugar for this recipe.
- Eggs – room temperature – make sure the eggs are at room temperature for best results.
- All-purpose flour – we use all-purpose flour, but you can experiment with maida or wheat flour if you prefer.
- Baking powder – gives this cake the lift it needs to be light and fluffy.
- Green Cardamom powder – this really adds so much flavor to the cake rusk! you can replace this with 1 teaspoon of vanilla extract if you prefer.
How to make cake Rusk?
In a large bowl or the bowl of a stand mixer, add the butter and sugar. Mix well until butter is fluffy. Add in the eggs, one at a time, making sure it is fully incorporated before adding the next egg.
Add the green cardamom powder, baking powder, and flour and mix just until incorporated, don’t over mix.
Prepare an 8×8 inch square baking pan lined with parchment paper.
Add the mixture and tap the pan on the countertop to release any air bubbles.
Bake at 350ºF for 25-30 minutes or until the toothpick inserted comes out clean.
Cool the cake completely.
Once cooled, slice the cake into rectangles. Lay the slices flat on a baking tray. Bake at 300ºF for 30 minutes. Turn them over, and continue cooking for 15-20 minutes until the cake rusks are dry and crunchy.
Cool the cake rusk completely. Transfer to an airtight container and store for 1-2 weeks.
Enjoy with a hot cup of chai!
Tips
- We used an 8-inch by 8-inch square pan to make this cake recipe. You can also use a round 9-inch pan or a 9×5 inch loaf pan for this recipe.
- Make sure to use room temperature butter, and eggs for this recipe.
- Cool the cake rusks completely before storing in an airtight container. They will last about 2 weeks.
If you give this recipe a try, we’d love to see it! Tag us on Instagram @thespicemess
Cake Rusk
Ingredients
- ½ cup unsalted butter room temperature
- ¾ cup sugar
- 3 eggs room temperature
- 1 cup flour
- 1 ½ teaspoon baking powder
- 1 -1 ½ teaspoon Green Cardamom powder
Instructions
- In a large bowl or the bowl of a stand mixer, add the butter and sugar. Mix well until butter is fluffy. Add in the eggs, one at a time, making sure it is fully incorporated before adding the next.
- Add baking powder, green cardamom powder, and flour and mix just until incorporated, don't over mix.
- Prepare an 8×8 inch square baking pan lined with parchment paper.
- Add the mixture and tap the pan on the countertop to release any air bubbles.
- Bake at 350ºF for 25-30 minutes or until the toothpick inserted comes out clean.
- Cool the cake completely.
- Once cooled, slice the cake into rectangles. Lay the slices flat on a baking tray. Bake at 300ºF for 30 minutes. Turn them over, and continue cooking for 15-20 minutes until the cake rusks are dry and crunchy.
- Cool the cake rusk completely.
- Transfer to an airtight container and store for 1-2 weeks.
- Enjoy with a hot cup of chai!