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!

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.

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.

Helpful Sheet Cake Baking Tools

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.

Give These Other Easy Sheet Cake Recipes a Try!

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

 

1x2x3x

US CustomaryMetric

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.

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