This Butterscotch Krimpet Sheet Cake combines a simple vanilla sponge cake with a layer of creamy butterscotch frosting. It’s easy to make and tastes fantastic! You will love this version if you grew up loving this classic Philadelphia treat!
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Today, I’m sharing another sweet Pennsylvania staple and family favorite from my childhood—Homemade Butterscotch Krimpets!
This sheet cake recipe is a spin on the classic Tastykakes treat and a cousin to the Chocolate Peanut Butter Tandy Kakes I’ve shared here in the Beyond the Butter® recipe box.
This recipe uses a 9-inch by 13-inch cake pan, is easy to make, and, no knock to the original, tastes better than the store-bought version!
If you’re looking for more popular family favorites, check out my Pennsylvania Dutch Chocolate Funny Cake, Black Bottom Cupcakes, Classic Peanut Butter Blossoms, Pennsylvania Dutch Fasnacht Doughnuts, and Shoo Fly Pie recipes!
Table of Contents
Ingredients Needed
The following ingredients are needed to make this butterscotch krimpets sheet cake recipe. Items noted in the bulleted list are key ingredients that need a bit more explanation.
- Cake Flour. I use the Pillsbury Softasilk brand of cake flour. Using cake flour instead of all-purpose flour gives you a light, fluffy, and tender crumb due to its lower protein content (8-9%).
- Coconut Oil. I used the Carrington Farms brand of coconut oil, but you can also use vegetable oil. Carrington Farms also makes a liquid version that I’ve used.
- Whole Milk. You can use any percentage of dairy milk, but whole milk is preferred because of its higher fat content to produce a richer, more tender, and moist crumb.
- Butterscotch Chips. Guittard makes really good butterscotch chips, but it’s definitely pricier than other brands, so use whatever brand you have readily available.
For quantities and instructions, please see the recipe card below.
How to Make the Recipe
Below is a brief overview of how to make these homemade butterscotch krimpets. For the full printable recipe, which can be made using US customary or metric measurements using the toggle switch, visit the recipe card below.
Vanilla Sponge Cake
Recipe Tip: Prep your 9-inch by 13-inch cake pan with parchment paper, covering the sides and bottom, then spray with a flour-based baking spray. Set to the side. I also recommend scalding the milk so it has some time to cool down slightly before adding it to the cake batter.
Step 1. Whisk the dry ingredients together. This includes the cake flour, baking powder, and salt. Set to the side.
Step 2. Beat the eggs for 1 minute, until thick and frothy. Then add in the sugar. Beat together at high speed for 7 minutes, until the mixture doubles in size, becomes creamy, and turns pale yellow. Add in extract, coconut oil, and scalded milk.
Step 3. Gradually sift in the dry ingredients in two to three parts. Beat on low speed after each addition until just combined. The vanilla sponge cake batter will be on the runny, thinner side.
Step 4. Transfer the vanilla sponge cake batter to the prepared baking pan. Gently tap the pan on the counter three to four times to release any air bubbles.
Step 5. Bake at 350ºF for 26-28 minutes. Or until a toothpick inserted into the center of the cake comes out clean.
Step 6. Cool the sheet cake in the pan for 15-20 minutes. Carefully transfer the cake onto a wire cooling rack to cool completely.
Butterscotch Buttercream Frosting
Step 1. Melt the butterscotch chips. Microwave for 1 minute at full power, stir, then heat again for 1 more minute. Stir again, then set aside to cool slightly.
Step 2. Beat the softened butter until it is soft and fluffy.
Step 3. Add the remaining ingredients. This includes the powdered sugar, heavy cream, and salt. Sift the powdered sugar to avoid any clumps in your frosting.
Step 4. Frost, then enjoy! Make sure the cake has cooled completely before adding the frosting.
Storage
Homemade butterscotch krimpets can be stored in a well-sealed container at room temperature for 2-3 days, in the refrigerator for up to 5 days, or in the freezer for up to 1 month.
If double-stacking slices of krimpets, add a layer of wax or parchment paper to prevent the icing from sticking to slices placed on top.
Recipe FAQs
You can, but the texture and crumb of the vanilla sponge cake will not be the same. Enriched, bleached cake flour is recommended for this recipe because of its lower protein content (8-9%), which gives the cake a lighter, fluffier, tender crumb.
Homemade butterscotch krimpets can be stored in a well-sealed container at room temperature for 2-3 days, in the refrigerator for up to 5 days, or in the freezer for up to 1 month.
I cut this butterscotch krimpet sheet cake into 24 rectangular pieces, but you can cut them smaller or bigger, if preferred.
More Sheet Cake Recipes!
If you tried this Butterscotch Krimpet Sheet Cake Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know what you thought in the 📝 comments below. Thanks for visiting!
Homemade Butterscotch Krimpets
Equipment
- Hand Mixer or stand mixer
- Small Saucepan or medium saucepan
Ingredients
Vanilla Sponge Sheet Cake
- 1 cup Whole Milk, scalded
- 2 cups Cake Flour
- 2 tsp Baking Powder
- 1/4 tsp Salt
- 4 large Eggs, room temperature
- 1 3/4 cup Granulated Sugar
- 1/4 cup Coconut Oil, or vegetable oil
- 1 tbsp Vanilla Extract
Butterscotch Buttercream Frosting
- 1/3 cup Butterscotch Chips, do not overfill
- 1/2 cup Unsalted Butter, room temperature
- 2 cups Powdered Sugar, sifted
- 1 tbsp Heavy Cream, or whole milk
- 1/8 tsp Salt
Instructions
Vanilla Sponge Sheet Cake
- Adjust the oven rack to the middle position and preheat your oven to 350ºF. Line your 9-inch by 13-inch cake pan with parchment paper (sides and bottom) and spray it with flour-based baking spray.
- Heat the whole milk in a small—to medium-sized saucepan over medium heat until tiny bubbles appear along the outside edge. If using a thermometer, the temperature should read 180ºF. Remove from heat and let the scalded milk cool slightly.
- In a medium-size mixing bowl, whisk together the cake flour, baking powder, and salt. Set to the side.2 cups Cake Flour, 2 tsp Baking Powder, 1/4 tsp Salt
- Using a hand-held mixer or a stand mixer fitted with the whisk attachment, whisk the eggs on medium-high speed for 1 minute or until they are thick and frothy in appearance. Add in the granulated sugar and continue to beat for another 7 minutes. The mixture should be doubled in size, creamy in texture, and a pale yellow color.4 large Eggs, 1 3/4 cup Granulated Sugar
- Add in the vanilla extract, coconut oil, and scalded milk. Beat for another 2 minutes.1/4 cup Coconut Oil, 1 3/4 cup Granulated Sugar, 1 tbsp Vanilla Extract, 1 cup Whole Milk
- Gradually sift in the whisked dry ingredients in 2 to 3 parts (don't add it all at once unsifted), mixing on low speed after each addition. Any remaining dry ingredients stuck to the bowl can be mixed in with a spatula. The cake batter will be on the runny, thinner side.
- Pour the cake batter into the prepared cake pan, then gently tap on the counter 3-4 times to release any air bubbles. Bake at 350ºF for 26-28 minutes or until a toothpick inserted into the center of the cake comes out clean.
- Cool the sheet cake in the pan for 15-20 minutes. Then, carefully transfer the cake to a wire cooling rack to cool completely.
Butterscotch Buttercream Frosting
- In a small microwaveable bowl, melt the butterscotch chips for 1 minute at full power, then stir. Heat once more for 1 minute, then stir until fully melted and smooth. Set to the side to cool slightly.1/3 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.1/2 cup Unsalted Butter
- Reduce the mixer speed to low and gradually add in the sifted powdered sugar, heavy cream, and salt. Scrape down the sides of the bowl as needed. If you prefer a thinner frosting consistency, add 1/2 to 1 tablespoon more of heavy cream.2 cups Powdered Sugar, 1 tbsp Heavy Cream, 1/8 tsp Salt
Video
Notes
Nutrition
Nutritional information provided above is an estimate only and will vary based on specific ingredients used. See Nutritional Disclaimer for more info.
It seems like the US Customary and metric amounts don’t jive for the icing (i.e. 1/2 cup of butter isn’t 233 g). It almost seems like the amounts are doubled.
I always use metric, and did for the cake which seems to have come out fine, but
I’m going to make the icing following the US Customary and hope for the best.
Hi Jeremy, I sincerely apologize for that and appreciate the catch! I just recently retested/updated the recipe and inadvertently forgot to update the metric measurements (the frosting ingredient amounts were previously doubled prevously). The recipe has been updated. I hope you enjoy the butterscotch krimpets!
Thank you so much. These went over so well at work that by 10 o’clock I already sent two people the recipe link.
This is a real winner.
Oh that’s awesome! I’m so happy to hear everyone enjoyed them. Thank you for sharing the recipe link too!
I’m sorry to hear you didn’t care for the recipe.
Very good! Moist and held up perfectly as the days went by and I nibbled and nibbled.
I did cut frosting sugar in half, I’m not a fan of super sweet and it was delicious!
Thanks for sharing!
I’m so happy you enjoyed it, Kat! Thank you for making it and for the review!
I’m sorry it wasn’t a winner for you, but I appreciate you taking the time to make it and for the feedback!
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.
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!
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.
Thank you, Katheryn! I’m so happy to hear you loved it!
So easy to make and extremely tasty!
I’m so glad to hear you loved it! Thanks, Ashley!