This Butterscotch Krimpet Sheet Cake pairs a light vanilla sponge with a creamy butterscotch buttercream. It’s simple to prepare, nostalgic in flavor, and perfect if you loved the classic Philadelphia treat.
Why you’ll love this recipe
This recipe is a homemade take on a Pennsylvania favorite: Butterscotch Krimpets. It recreates the soft, tender sponge and a smooth butterscotch frosting, and it’s made in a 9 x 13-inch pan for easy slicing and serving.
The cake is straightforward to make and delivers a homemade flavor that many prefer to the store-bought version. If you enjoy classic sheet cakes, this one joins a collection of family-friendly recipes with simple ingredients and reliable results.
Table of Contents
- Ingredients Needed
- How to Make the Recipe
- Storage
- Recipe FAQs
- Homemade Butterscotch Krimpets Recipe
Ingredients Needed
Below are the ingredients used to make this butterscotch krimpet sheet cake. Key items with special notes are explained in the list.
- Cake flour. Use cake flour for a tender, light crumb—its lower protein content gives the sponge a delicate texture.
- Coconut or vegetable oil. A neutral oil like coconut (liquid variety) or vegetable oil keeps the cake moist.
- Whole milk. Higher-fat milk yields a richer, moister cake, though other milk percentages will work.
- Butterscotch chips. Choose a brand you like; chips are melted into the frosting to give it authentic butterscotch flavor.
Full quantities and step-by-step instructions appear in the recipe card below.
How to Make the Recipe
The method is divided into two parts: the vanilla sponge sheet cake and the butterscotch buttercream. Prepare a 9 x 13-inch pan lined with parchment and sprayed with a flour-based baking spray. Scald the milk and let it cool slightly before adding to the batter.
Vanilla Sponge Cake
Tip: Line the pan so the parchment covers the sides and bottom for easy removal. Scalding the milk helps the cake develop a tender structure—allow it to cool before using.
Step 1. Whisk together cake flour, baking powder, and salt. Set aside.
Step 2. Beat eggs on medium-high speed for 1 minute until frothy. Add sugar and beat 7 minutes until the mixture doubles, becomes creamy and pale yellow. Add vanilla, oil, and the slightly cooled scalded milk and beat 2 more minutes.
Step 3. Sift the dry ingredients into the batter in two to three additions, mixing on low until just combined. The batter will be somewhat thin.
Step 4. Pour batter into the prepared pan and gently tap it on the counter a few times to release air bubbles.
Step 5. Bake at 350ºF for 26–28 minutes, or until a toothpick inserted in the center comes out clean.
Step 6. Cool the cake in the pan 15–20 minutes, then transfer to a wire rack to cool completely before frosting.
Butterscotch Buttercream Frosting
Step 1. Melt butterscotch chips in short bursts in the microwave, stirring between intervals, until smooth. Let cool slightly.
Step 2. Beat the softened unsalted butter until light and creamy, then add the melted butterscotch and mix until combined.
Step 3. On low speed, gradually add sifted powdered sugar, heavy cream (or whole milk) and a pinch of salt. Increase speed and beat until smooth. If the frosting is too thick, add an extra 1/2 to 1 tablespoon of cream to thin it.
Step 4. Spread the frosting over the completely cooled cake, slice, and serve.
Storage
Store slices in a sealed container at room temperature for 2–3 days, refrigerated up to 5 days, or frozen up to 1 month. If stacking slices, place wax or parchment paper between layers to prevent the frosting from sticking.
Recipe FAQs
You can, but the cake will be denser and less tender. Cake flour is recommended for the light, delicate crumb this recipe aims for.
Room temperature: 2–3 days. Refrigerator: up to 5 days. Freezer: up to 1 month.
This recipe yields about 24 rectangular pieces, though you can cut them larger or smaller to suit your needs.
If you make this Butterscotch Krimpet Sheet Cake, please leave a star rating and share your thoughts in the comments. Thanks for reading!
Homemade Butterscotch Krimpets
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
- 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
- Preheat oven to 350ºF and position the rack in the middle. Line a 9 x 13-inch pan with parchment and spray with flour-based baking spray.
- Scald the milk in a small saucepan until tiny bubbles form around the edge (about 180ºF). Remove from heat and cool slightly.
- Whisk together cake flour, baking powder, and salt; set aside.
- Beat eggs on medium-high speed 1 minute until frothy. Add sugar and beat 7 minutes until doubled and pale. Add vanilla, oil, and scalded milk and beat 2 more minutes.
- Sift dry ingredients into the batter in 2–3 additions, mixing on low until just combined.
- Pour into the prepared pan, tap to release air, and bake 26–28 minutes or until a toothpick inserted into the center comes out clean.
- Cool in the pan 15–20 minutes, then transfer to a wire rack to cool completely.
Butterscotch Buttercream Frosting
- Melt butterscotch chips in a microwave-safe bowl in 1-minute bursts, stirring between intervals, until smooth. Cool slightly.
- Beat the softened butter until creamy. Add the melted butterscotch and mix to combine.
- Reduce mixer speed to low and gradually add sifted powdered sugar, heavy cream, and salt. Increase speed and beat until smooth. Add 1/2–1 tbsp more cream if you prefer a thinner consistency.
- Spread the frosting over the cooled cake, slice, and serve.
Notes
Do not skip beating the eggs and sugar for the full time called for—this incorporates air and creates the sponge structure. Also sift the dry ingredients for a lump-free batter.
Storage: room temperature 2–3 days, refrigerator up to 5 days, freezer up to 1 month. Use parchment between stacked slices to keep frosting from sticking.
Yield: about 24 rectangular pieces; adjust slice size as desired.
Nutrition
Nutritional information is an estimate and will vary based on ingredients used.