Name: Butterscotch Krimpet Sheet Cake with Vanilla Sponge
Prep time: 25 min
Cook time: 28 min
Total time: 53 min
Yield: 24 servings
Cuisine: American
Ingredients: 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; 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

This Butterscotch Krimpet Sheet Cake pairs a simple vanilla sponge with a creamy layer of butterscotch frosting. It's easy to make and tastes wonderful! If you grew up with this classic Philadelphia treat, you'll love this version.

Rectangular slices of butterscotch krimpets placed on a parchment paper lined background with center slice on its slide.

Why You'll Love This Recipe

Today I'm sharing another sweet Pennsylvania staple and family favorite from my childhood: homemade butterscotch krimpets!

This sheet cake is a take on the classic Tastykake treat and a cousin to my Chocolate Peanut Butter Tandy Kakes recipe in the recipe box.

This recipe uses a 9-inch by 13-inch cake pan. It's easy to make and, with all due respect to the original, tastes better than the store-bought version!

If you're after more family favorites, try my Pennsylvania Dutch Chocolate Funny Cake, Black Bottom Cupcakes, Classic Peanut Butter Blossoms, Pennsylvania Dutch Fasnacht Doughnuts, and Shoo Fly Pie!

Slices of butterscotch krimpets placed on a parchment paper lined background with one slice on its side with a small decorative ceramic bowl of butterscotch chips placed next to the cake.

What You'll Need

You'll need the following ingredients for this butterscotch krimpets sheet cake. The bulleted items are the key ones that need a bit more explanation.

Ingredients in various size bowls labeled as butterscotch chips, eggs, whole milk, coconut oil, heavy cream, vanilla extract, powdered sugar, cake flour, unsalted butter, baking powder, salt, and granulated sugar on a white marbled background.

Cake Flour. I use Pillsbury Softasilk cake flour. It has a lower protein content (8-9%) than all-purpose flour, which gives you a light, fluffy, tender crumb.
Coconut Oil. I used Carrington Farms coconut oil, but vegetable oil works too. Carrington Farms also makes a liquid version that I've used.
Whole Milk. Any percentage of dairy milk will work, but whole milk is preferred. Its higher fat content gives a richer, more tender, and moister crumb.
Butterscotch Chips. Guittard makes really good butterscotch chips, though they cost more than other brands, so use whichever kind you can easily get.

For quantities and instructions, see the recipe card below.

How to Make the Recipe

Here's a quick overview of how to make these homemade butterscotch krimpets. For the full printable recipe, which works with US customary or metric measurements via the toggle switch, see the recipe card below.

Vanilla Sponge Cake

Recipe Tip: Line your 9-inch by 13-inch cake pan with parchment paper on the sides and bottom, then spray it with a flour-based baking spray. Set it aside. I also suggest scalding the milk and letting it cool slightly before adding it to the batter.

Whisked cake flour, baking powder, and salt in a small glass mixing bowl on a white and grey textured background.

Step 1. Whisk the dry ingredients together. Combine the cake flour, baking powder, and salt. Set aside.

Eggs and granulated sugar whisked together until frothy and doubled in size in a large glass mixing bowl on a white and grey textured background.

Step 2. Beat the eggs for 1 minute, until thick and frothy. Add the sugar and beat on high for 7 minutes, until the mixture doubles in size, turns creamy, and becomes pale yellow. Mix in the extract, coconut oil, and scalded milk.

Sifting dry ingredients into a large glass mixing bowl containing sponge cake batter.

Step 3. Sift in the dry ingredients gradually in two to three portions. Beat on low speed after each addition until just combined. The batter will be on the runny, thin side.

Vanilla sponge cake batter transferred to a 13 by 9 inch metal baking pan lined with parchment paper.

Step 4. Pour the batter into the prepared pan. Tap the pan on the counter three or four times to release any air bubbles.

Baked vanilla sponge cake in a parchment paper lined metal baking pan on a white and grey textured background.

Step 5. Bake at 350ºF for 26-28 minutes. Or until a toothpick inserted into the center comes out clean.

Vanilla sponge cake cooling on a parchment paper lined cooling rack on a white and grey textured background.

Step 6. Cool the sheet cake in the pan for 15-20 minutes. Then carefully move the cake to a wire rack to cool completely.

Butterscotch Buttercream Frosting

Melted butterscotch chips in a small glass bowl on a white and grey textured background.

Step 1. Melt the butterscotch chips. Microwave for 1 minute on full power, stir, then heat for 1 more minute. Stir again and set aside to cool slightly.

Unsalted butter whisked until fluffy in a large glass mixing bowl on a white and grey textured background.

Step 2. Beat the softened butter until soft and fluffy.

Butterscotch frosting whisked in a large glass bowl on a white and grey textured background.

Step 3. Add the rest of the ingredients. That means the powdered sugar, heavy cream, and salt. Sift the powdered sugar first so there are no lumps in the frosting.

Frosted butterscotch krimpet sheet cake on a parchment paper lined white and grey textured background.

Step 4. Frost, then enjoy! Make sure the cake has cooled completely before you add the frosting.

Storage

Store homemade butterscotch krimpets 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 you're stacking krimpet slices two high, put a layer of wax or parchment paper between them so the icing doesn't stick to the slice on top.

Rectangular slices of butterscotch krimpets placed on a parchment paper lined background with two butterscotch chips in foreground.

Common Questions

Can I use all-purpose flour instead of cake flour?

You can, but the vanilla sponge won't have the same texture or crumb. Enriched, bleached cake flour is recommended because its lower protein content (8-9%) gives the cake a lighter, fluffier, more tender crumb.

How long will butterscotch krimpet slices keep for?

Store homemade butterscotch krimpets 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.

How many slices of butterscotch krimpet sheet cake does this recipe yield?

I cut this sheet cake into 24 rectangles, but you can cut them smaller or larger if you like.

If you tried this Butterscotch Krimpet Sheet Cake or any other recipe on my site, please leave a star rating and let me know what you thought in the comments below. Thanks for stopping by!