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. Made in a 9" x 13" cake pan, this favorite treat of mine 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 treat, you will absolutely love this version!
quick tips for making a homemade butterscotch krimpet sheet cake
sheet cake tips
- 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 tips
- 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.
the best sheet cake baking tools
Give these other easy sheet cake recipes a try!
- Coconut Sheet Cake with Coconut Buttercream Frosting
- Irresistible Peanut Butter Tandy Kakes
- Hummingbird Sheet Cake with White Chocolate Cream Cheese Frosting
- Classic 4 Egg Yellow Sheet Cake with Chocolate Frosting
Butterscotch Krimpet Sheet Cake
- Prep Time: 25 minutes
- Cook Time: 45 minutes (includes 15 minutes for cooling)
- Total Time: 1 hour, 10 minutes
- Yield: 15 large squares (can be cut to a smaller size) 1x
- Category: Cakes
- Method: Baking
- Cuisine: Dessert
Description
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!
Scale
Ingredients
sheet cake ingredients
- 2 cups (279 grams) All-Purpose Flour
- 1 ½ teaspoons Baking Powder
- ¼ teaspoon Salt
- 4 Large Eggs, room temperature
- ¼ cup Vegetable Oil
- 1 cup (205 grams) Granulated Sugar
- ½ cup (85 grams) Light Brown Sugar
- 2 teaspoons Vanilla Extract
- 1 cup (250 mL) Whole Milk
butterscotch frosting
- ⅔ cup (120 grams) Butterscotch Chips
- 1 cup (233 grams) Unsalted Butter, room temperature
- 3 ½ - 4 cups (402 - 460 grams) Confectioners Sugar, sifted
- 3-4 tablespoons Heavy Whipping Cream
- ¼ teaspoon Salt
Instructions
sheet cake
- Adjust your oven rack to the 2nd level mark and pre-heat 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.
- 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.
- Add in the vegetable oil, granulated sugar, light brown sugar, vanilla extract, and 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.
- Using a hand-held 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.
- Reduce the mixer speed to low and gradually add in the sifted confectioners sugar, heavy whipping cream, and salt. Scrape down the sides of the bowl as needed.
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.
Keywords: butterscotch krimpet sheet cake, homemade butterscotch krimpet sheet cake, butterscotch krimpet sheet cake recipe, butterscotch krimpets, sheet cake, butterscotch, butterscotch buttercream frosting, butterscotch frosting
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Ashley says
So easy to make and extremely tasty!
Jennifer says
I'm so glad to hear you loved it! Thanks, Ashley!
Katheryn says
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.
★★★★★
Jennifer says
Thank you, Katheryn! I'm so happy to hear you loved it!
Chickie says
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.
★★★★★
Kathy says
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!
★★★★★
Becca says
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.
★★★★★