Homemade Butterscotch Krimpets
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!
Servings: 24 servings
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
Don't skip beating the eggs and sugar together for the time noted. Likewise, don't skip sifting the dry ingredients.
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.
I cut this butterscotch krimpet sheet cake into 24 rectangular pieces, but you can cut them smaller or bigger if preferred.
If you find that the frosting is too thick and unspreadable, you can add 1/2 to 1 tablespoon more of heavy cream.
Nutrition
Calories: 206kcal | Carbohydrates: 35g | Protein: 2g | Fat: 7g | Saturated Fat: 5g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 12mg | Sodium: 86mg | Potassium: 29mg | Fiber: 0.3g | Sugar: 27g | Vitamin A: 147IU | Vitamin C: 0.01mg | Calcium: 36mg | Iron: 0.1mg