• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Beyond the Butter logo

  • home
  • recipe box
  • about
  • work with me
  • shop
menu icon
go to homepage
subscribe
search icon
Homepage link
  • home
  • recipe box
  • about
  • work with me
  • shop
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×
    Home » cakes

    Published: Nov 11, 2019 • Modified: Jan 14, 2022 • This site generates income via ads and may contain affiliate links. See my privacy policy linked in the footer.

    Butterscotch Krimpet Sheet Cake

    Jump to Recipe Print Recipe
    Slices of butterscotch krimpet sheet cake with measuring cup full of butterscotch chips in the center | © Beyond the Butter®

    Made in a 9" x 13" cake pan, this Butterscotch Krimpet Sheet Cake combines a vanilla sponge cake base with a thick layer of creamy butterscotch frosting on top. It's really easy to make and, if you grew up loving this classic Philadelphia treat, you will absolutely love this version!

    Homemade Butterscotch Krimpet Sheet Cake recipe | All Images © Beyond the Butter, LLC
    Homemade Butterscotch Krimpet Sheet Cake recipe | All Images © Beyond the Butter, LLC
    Homemade Butterscotch Krimpet Sheet Cake recipe | All Images © Beyond the Butter, LLC

    Table of Contents

    • Butterscotch Krimpets
    • Grab These Ingredients
    • Let's Make It!
    • Helpful Sheet Cake Baking Tools
    • Quick Tips Before Starting
    • Give These Other Easy Sheet Cake Recipes a Try!

    Butterscotch Krimpets

    Today I'm sharing with you another sweet Pennsylvania staple from my childhood—this Butterscotch Krimpet Sheet Cake! This sheet cake recipe is a spin on the classic butterscotch krimpets from Tastykakes, and a cousin to the Irresistible Peanut Butter Tandy Kakes I made last year.

    Homemade Butterscotch Krimpet Sheet Cake recipe | All Images © Beyond the Butter, LLC
    Butterscotch Krimpet Sheet Cake | All Images © Beyond the Butter, LLC

    Grab These Ingredients

    For the vanilla cake, you will need the following ingredients:

    • All-Purpose Flour
    • Baking Powder
    • Salt
    • Eggs (size Large)
    • Vegetable Oil
    • Granulated Sugar
    • Light Brown Sugar
    • Vanilla Extract
    • Whole Milk

    And for the butterscotch frosting you will need:

    • Butterscotch Chips
    • Unsalted Butter
    • Powdered Sugar
    • Heavy Whipping Cream
    • Salt

    Let's Make It!

    Here's a quick overview on how to make this easy butterscotch krimpet sheet cake! You will need a 13 inch by 9 inch cake pan.

    For the full recipe, including the frosting, scroll down to the recipe card.

    Whisk the dry ingredients together. This includes the all-purpose flour, baking powder, and salt.

    Mix the wet ingredients together. For this part you can use a hand or stand mixer. First, beat the eggs until they are thick and frothy in appearance. Then add in the vegetable oil, granulated sugar, light brown sugar, vanilla extract, and whole milk.

    Combine the wet with dry. Gradually add in the whisked dry mixture with the wet ingredients and mix until just combined. This means to whisk until right at the point you don't see the dry mixture (or all-purpose flour) anymore. The vanilla cake batter will be on the runny, thinner side.

    Bake the cool. Bake at 350ºF for 25-30 minutes until an inserted toothpick into the center of the cake comes out clean. For reference, my cake took the full 30 minutes to bake. Cool the sheet cake in the pan for 10-15 minutes before carefully inverting the cake onto a wire cooling rack to cool completely.

    To make things easier, I highly recommend using a parchment paper sling to help remove the sheet cake from the pan when transferring it to the wire cooling rack.

    Frost then serve. Make sure the cake has cooled completely before adding the frosting. And as a heads up—it does make a lot—like enough for a very thick layer of frosting. If you prefer a thinner layer, please halve the recipe.

    Butterscotch Krimpets Sheet Cake | All Images © Beyond the Butter, LLC

    Helpful Sheet Cake Baking Tools

    KITCHENAID KP26M1XFL Professional 600 Stand Mixers, 6 quart, Matte Fresh Linen
    KitchenAid KHM926CA 9-Speed Digital Hand Mixer with Turbo Beater II Accessories and Pro Whisk
    Sprinkle Pop - Romance Sprinkle Mix
    Ateco 1385 Offset Spatula
    Vegetable Shortening
    Lindt Excellence Bar, 70% Cocoa - Pack of 4
    OXO Good Grips 11 Pound Stainless Steel Food Scale with Pull-Out Display
    Pyrex Glass Measuring Cups (1 cup & 2 cup)
    Wilton Icing Spatula Set for Baking, 3-Piece - 13 and 9-Inch Angled and 11-Inch Straight Spatulas
    GIR: Get It Right All Silicone Mini, Skinny & Ultimate Spatula 3 Pc Set
    Pouring Chute
    Anchor Hocking 10pc Glass Mixing Bowl Set
    Joseph Joseph Shake-It Self-Tapping Sieve, Large
    The Smart Baker Half Sheet 13 x 18 inches Perfect Parchment Paper - Pre-Cut Parchment Paper Baking Sheets
    Cooling Rack Stainless Steel Half size - Commercial Grade Steel 11.5" x 16.5" | 1 Piece | Cooking Rack Designed To Fit Perfectly Into Baking Half Sheet Pan | Only From Indigo True Company
    Fox Run 4254 Kitchen Timer with Magnet 55-Minute
    Baker's Joy Cake Pan Spray
    Nordic Ware 9" x 13" Rectangular Cake Pan with Lid, Silver

    Quick Tips Before Starting

    • The recommended baking time for this butterscotch krimpet sheet cake recipe is 350ºF for 25-30 minutes. Because all ovens bake differently, I suggest checking your cake at the earliest recommended bake time first.
    • While very helpful with removing the sheet cake for cooling and frosting, the parchment paper sling step is optional. I highly recommend it though!
    • After pouring the cake batter into the pan, I always like to give it a few light taps to remove any air bubbles.
    • I didn't try this, but you can bake this in a 10" x 15" x 1" jelly roll pan. You'll need to adjust your baking times.
    • I cut this butterscotch krimpet sheet cake into 15 squares, but you can cut them smaller or bigger if preferred. You can also get fancy and cut them into the waves like the Tasty Kakes brand does.
    • If you find that the frosting is too thick and unspreadable, you can add in a little bit of heavy cream. Likewise, if you find it to be too thin, add in a little more confectioners sugar to thicken it.
    • This butterscotch frosting recipe will make enough for a thick layer of frosting across the top of your sheet cake. If you'd prefer to have a thinner layer, like what you'd see with the store-bought version, you can half the recipe.
    Homemade Butterscotch Krimpet Sheet Cake recipe | All Images © Beyond the Butter, LLC

    Give These Other Easy Sheet Cake Recipes a Try!

    • Coconut Sheet Cake
    • Irresistible Peanut Butter Tandy Kakes
    • Hummingbird Sheet Cake with White Chocolate Cream Cheese Frosting
    • Classic 4 Egg Yellow Sheet Cake with Chocolate Frosting
    Homemade Butterscotch Krimpet Sheet Cake recipe | All Images © Beyond the Butter, LLC

    Butterscotch Krimpet Sheet Cake

    Author: Jennifer
    This Butterscotch Krimpet Sheet Cake recipe is a spin on the classic butterscotch krimpets from Tastykakes. Made in a 13" x 9" pan, this classic Pennsylvania favorite combines a vanilla sponge cake base with a thick layer of creamy butterscotch frosting on top. If you grew up loving this classic treat, you will absolutely love this version! 
    4 from 5 votes
    Print Recipe Pin Recipe
    Prep Time 25 minutes
    Cook Time 45 minutes
    Total Time 1 hour 10 minutes
    Course Dessert
    Cuisine American
    Servings 15 servings

    Ingredients
     

    sheet cake ingredients

    • 2 cups All-Purpose Flour
    • 1 ½ teaspoon Baking Powder
    • ¼ teaspoon Salt
    • 4 large Eggs (room temperature)
    • ¼ cup Vegetable Oil
    • 1 cup Granulated Sugar
    • ½ cup Light Brown Sugar
    • 2 teaspoon Vanilla Extract
    • 1 cup Whole Milk

    butterscotch frosting

    • ⅔ cup Butterscotch Chips
    • 1 cup Unsalted Butter (room temperature)
    • 4 cups Powdered Sugar (sifted)
    • 3-4 tablespoon Heavy Whipping Cream
    • ¼ teaspoon Salt

    Instructions

    sheet cake

    • Adjust your oven rack to the 2nd level mark and preheat your oven to 350ºF.
    • Generously spray a 13" x 9" cake pan with a flour-based baking spray, lay a sheet of parchment paper across length-wise, then re-spray the top of the parchment paper.
    • In a medium-size mixing bowl, whisk together the all-purpose flour, baking powder, and salt. Set to the side.
      2 cups All-Purpose Flour, 1 ½ teaspoon Baking Powder, ¼ teaspoon Salt
    • Using a hand-held mixer or a stand mixer fitted with the whisk attachment, whisk the eggs on medium-high speed until they are thick and frothy in appearance. 
      4 large Eggs
    • Add in the vegetable oil, granulated sugar, light brown sugar, vanilla extract, and milk.
      ¼ cup Vegetable Oil, 1 cup Granulated Sugar, ½ cup Light Brown Sugar, 2 teaspoon Vanilla Extract, 1 cup Whole Milk
    • Reduce the mixer speed to low, then gradually add in the whisked dry mixture until just combined. Scrape down the sides of the bowl if needed, then give it one more whisking. Be careful not to over mix the cake batter. The cake batter will be on the runny, thinner side.
    • Pour the cake batter into the prepared 13" x 9" cake pan, then bake at 350ºF for 25-30 minutes until an inserted toothpick into the center of the cake comes out clean. For reference, my cake took 30 minutes to bake.
    • Cool the sheet cake in the pan for 10-15 minutes. Then, using the parchment paper sling, remove the cake from the pan and place on a wire cooling rack to cool completely.
    • You can frost the sheet cake with the butterscotch frosting once it has cooled using an offset spatula.

    butterscotch frosting

    • In a small microwaveable bowl, melt the butterscotch chips in 30-45 second increments at 50% power, stirring between, until fully melted and smooth. Set to the side to cool slightly.
      ⅔ cup Butterscotch Chips
    • Using a hand mixer or a stand mixer fitted with the paddle attachment, beat the unsalted butter until smooth and creamy. Add in the melted butterscotch and mix until full incorporated.
      1 cup Unsalted Butter
    • Reduce the mixer speed to low and gradually add in the sifted powdered sugar, heavy whipping cream, and salt. Scrape down the sides of the bowl as needed.
      4 cups Powdered Sugar, 3-4 tablespoon Heavy Whipping Cream, ¼ teaspoon Salt

    Recipe Notes

    sheet cake notes

    • The recommended baking time for this butterscotch krimpet sheet cake recipe is 350ºF for 25-30 minutes. Because ovens bake differently, I suggest checking your cake at the earliest recommended bake time first.
    • While very helpful with removing the sheet cake for cooling and frosting, the parchment paper sling step is optional.
    • After pouring the cake batter into the pan, I always like to give it a few light taps to remove any air bubbles.
    • I didn't try this, but you can bake this in a 10" x 15" x 1" jelly roll pan. You'll need to adjust your baking times.
    • I cut this butterscotch krimpet sheet cake into 15, albeit unevenly sized squares, but you can cut them smaller or bigger if preferred. You can also get fancy and cut them into the waves like the Tasty Kakes brand does.

    butterscotch frosting notes

    • If you find that the frosting is too thick and unspreadable, you can add in a little bit of heavy cream. Likewise, if you find it to be too thin, add in a little more confectioners sugar to thicken it.
    • This butterscotch frosting recipe will make enough for a thick layer of frosting across the top of your sheet cake. If you'd prefer to have a thinner layer, like what you'd see with the store-bought version, you can half the recipe.
    DID YOU MAKE THIS RECIPE?Mention @beyond.the.butter and tag #beyondthebutter!
    « Apple Cider Whoopie Pies
    Homemade Sticky Buns from Scratch »

    © All images & content on BeyondtheButter.com are copyright protected. You may not republish, redistribute, or otherwise use any images, recipes, or content, in part or in whole, without express written permission from the author. Beyond the Butter® is a registered trademark of Jennifer Switzer. All rights reserved. For more information, please read my Policies page.

    Reader Interactions

    Comments

    1. Ashley says

      November 24, 2019 at 7:05 pm

      So easy to make and extremely tasty!

      Reply
      • Jennifer says

        November 27, 2019 at 5:40 pm

        I'm so glad to hear you loved it! Thanks, Ashley!

        Reply
    2. Katheryn says

      December 04, 2019 at 2:01 pm

      5 stars
      This was so yummy and easy to make. This is one of my new favorite things to make on a lazy Sunday where you just want no-fuss sweets.

      Reply
      • Jennifer says

        December 05, 2019 at 4:09 pm

        Thank you, Katheryn! I'm so happy to hear you loved it!

        Reply
    3. Chickie says

      May 08, 2020 at 7:39 pm

      5 stars
      It was not close to taste for me. I'm going to remake with 1/3 butterscotch chips in frosting (because it's subtle in Tastycake (and this version stepped way over the profile. I'm also going to drop the brown sugar from the cake and replace it with regular sugar..also make the milk warm to get a better sponge.

      Reply
    4. Kathy says

      May 09, 2020 at 11:20 am

      5 stars
      I made this for my grandson Evan's 10th birthday and he absolutely LOVED it! In fact, last night he asked if I would please make it again for his birthday next year!
      I added a bit (1/4 tsp.) of freshly grated nutmeg to the cake because I know Tastykake Butterscotch Krimpets have it, but also because I love nutmeg!
      Thanks for helping make Evan's birthday a little more special, especially THIS year!

      Reply
    5. Becca says

      June 30, 2020 at 3:08 pm

      5 stars
      This recipe is amazing and super simple to follow. I didn’t realize how much of a fan I was about butterscotch krimpets until I tried these! I highly recommend making.

      Reply
    6. Lori says

      April 03, 2022 at 4:11 pm

      1 star
      This cake's texture is totally off....it's heavy and dense like cornbread instead of light and spongy. At the very least, you need to use cake flour instead of AP flour. And the icing was so cloyingly sweet, we couldn't finish eating it. Cut the 10X sugar by half at least. Sorry- I really wanted this cake to be a success and I followed the recipe as written.

      Reply
      • Jennifer says

        April 03, 2022 at 6:52 pm

        I'm sorry it wasn't a winner for you, but I appreciate you taking the time to make it and for the feedback!

        Reply

    Leave a Review Cancel reply

    Your email address will not be published. Required fields are marked *






    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    hello! image

    Welcome to my blog! I'm Jennifer and I love creating and sharing dessert recipes that are sweet, simple, and fun to make, and bring me—and hopefully you and your loved ones—wonderful memories! Learn more about me and my inspiration for starting Beyond the Butter!

    Beyond the Butter Favorites

    • Bakery Style Lemon Blueberry Streusel Muffins
    • Super Easy Lemon Bars
    • Chocolate Chip Cake
    • Classic Peanut Butter Blossoms

    Featured On

    Beyond the Butter features

    Follow Me On Pinterest

    Follow Beyond the Butter® on Pinterest | © Beyond the Butter®

    Footer

    ↑ back to top

    Open
    For your weekend baking consideration (chocolate🍫 lovers edition)...Chocolate Cake with Oreo Buttercream Frosting! I mean, do I really need to say anything else?☺️ Recipe is linked above and in my stories.

https://beyondthebutter.com/chocolate-cake-with-oreo-buttercream-frosting/

#chocolatecake #cakecakecake #beyondthebutter #oreofrosting #chocolate #chocolatelovers #thebakefeed #f52grams #bakinglove #dessertoftheday #cake
    Open
    Always a good day when there's blueberry crumble pie!🫐🥧 And it's even better when it's topped with a scoop of vanilla ice cream! 

Recipe linked above in my bio, in my stories, or google 'blueberry crumble pie beyond the butter'.💙

https://beyondthebutter.com/blueberry-crumble-pie/

#beyondthebutter #blueberrycrumblepie #pie #lovefood #thekitchn #blueberrycrumble #makeitdelicious #thebakefeed #f52grams #piesofinstagram #eatrealfood #blueberries #blueberrypie
    Open
    A chocolate peanut butter combo like no other...devil's food cupcakes with peanut butter frosting for your mid-week treat! 🤎 Yields 2 dozen cupcakes. 

Find the link above in my bio, in my stories, or google 'devil's food cupcakes beyond the butter'.

https://beyondthebutter.com/devils-food-cupcakes-with-peanut-butter-frosting/

#devilsfoodcupcakes #beyondthebutter #devilsfood #chocolatecupcakes #chocolate #peanutbutter #bakersofinstagram #thebakefeed #chocolatelovers #cupcakes #f52grams #peanutbutterlover #homemade #bakinglove #eatvoraciously
    Open
    Light and airy french crullers topped with a sweet strawberry glaze and strawberry sugar = one delicious breakfast or brunch treat! 🍓❤️ Yields approx. 18 crullers. Recipe linked above and in my stories!

https://beyondthebutter.com/strawberry-glazed-french-crullers/

#strawberrycrullers #crullers #strawberryglaze #beyondthebutter #strawberries #thebakefeed #f52grams #breakfast #breakfastideas #brunch #bakersofinstagram #bakinglove #strawberryseason #pateachoux #homemade #puffpastry
    Open
    For your weekend baking consideration: thick and creamy Blueberry Swirl Cheesecake Bars!🫐💜

Grab the link to the recipe in my stories, or google 'blueberry cheesecake bars beyond the butter'.💜

https://beyondthebutter.com/blueberry-cheesecake-bars/

#beyondthebutter #cheesecakebars #blueberrycheesecakebars #blueberries #cheesecake #thebakefeed #f52grams #creamcheese #blueberrycheesecake #dessertoftheday #cheesecakesofinstagram #homemade #cheesecakelovers
    Open
    Double Chocolate Mint Brownies for your mid-week treat! Easily one of my all-time favorite brownies to make. They're rich, super fudgy, and filled with melted mint chocolate. And the best part—you only need one large mixing bowl to make them! Recipe linked above and in my stories.

https://beyondthebutter.com/double-chocolate-mint-brownies/

#mintbrownies #brownies #mintchocolatebrownies #beyondthebutter #chocolate #fudgybrownies #thebakefeed #f52grams #mint #homemade #bakersofinstagram #chocolatelover #eatvoraciously #bakinglove #huffposttaste

    Resources

    • Privacy Policy
    • Recipes
    • Shop

    Newsletter

    • Subscribe
    • Instagram
    • Facebook
    • Pinterest

    Contact

    • Work with Me
    • About

    © 2022 Beyond the Butter®, All Rights Reserved.