Cake Rusks Recipe

Prepare oven and pans

Preheat the oven to 350°F (175°C). Grease and line a 9x13-inch (23x33 cm) baking pan with parchment paper, leaving some overhang to lift the cake out.

Dry ingredients

In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until evenly combined. Set aside.

Cream butter and sugar

In a large bowl or stand mixer fitted with the paddle attachment, cream the softened unsalted butter and granulated sugar on medium-high speed for 3–4 minutes, until light and fluffy and the sugar is partly dissolved.

Add eggs and vanilla

Add the eggs one at a time, mixing 20–30 seconds after each addition until incorporated. Scrape down the bowl as needed. Stir in the vanilla extract.

Combine wet and dry

With the mixer on low speed, add one-third of the dry flour mixture, followed by half of the buttermilk. Repeat: add another third of the flour, the remaining buttermilk, then finish with the last third of flour. Mix just until combined—do not overmix.

Fold in optional add-ins

If using, gently fold in chopped nuts and dried fruit with a rubber spatula until evenly distributed.

Bake the cake

Pour the batter into the prepared pan, smoothing the top. Bake in the preheated oven for 28–35 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs and the top is golden.

Cool

Allow the cake to cool in the pan on a wire rack for 15 minutes. Using the parchment overhang, lift the cake from the pan and cool completely on the wire rack (about 1 hour). Cooling fully is important to prevent soggy rusks.

Lower oven temperature to 300°F (150°C). Using a sharp serrated knife, trim the cake edges if desired and slice the cooled cake into even strips about 1 inch (2.5 cm) thick across the shorter side. Arrange the slices cut-side down on a parchment-lined baking sheet in a single layer with small gaps between pieces.

Bake the slices (first bake) for 20–25 minutes at 300°F to dry them slightly and set structure. Remove from the oven and let them cool on the sheet for 5 minutes.

Increase oven temperature slightly to 325°F (160°C). Turn each slice cut-side up and brush the tops lightly with the melted butter. Sprinkle a little granulated sugar over each slice if you want a sweet crust.

Return the slices to the oven and bake for an additional 15–25 minutes, flipping halfway through if needed, until both sides are crisp and golden brown. Total drying time will depend on thickness—rusks should be dry, crunchy, and not chewy.

Cool completely on a wire rack. As the rusks cool they will become crisper. Store completely cooled rusks in an airtight container at room temperature for up to 2 weeks. For longer storage, freeze in a sealed bag for up to 3 months.