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Dessert recipes

Sheet Cake with Butterscotch Krimpet

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

This Butterscotch Krimpet Sheet Cake combines a simple vanilla sponge cake with a layer of creamy butterscotch frosting. It's straightforward to mix and tastes fantastic! You may like this version if you grew up loving this familiar Philadelphia treat!

Why this bake works

Today, I'm sharing another sweet Pennsylvania staple and house favorite from the childhood—House-made Butterscotch Krimpets!

This sheet cake recipe is a spin on the familiar Tastykakes treat and a cousin to the Chocolate Peanut Butter Tandy Kakes I've shared here in the Sovuh recipe box.

This method uses a 9-inch by 13-inch cake pan, is straightforward to mix, 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, Familiar Peanut Butter Blossoms, Pennsylvania Dutch Fasnacht Doughnuts, and Shoo Fly Pie recipes!

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 goes in

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.

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. Use the Pillsbury Softasilk brand of cake flour. Using cake flour instead of all-purpose flour gives you a light, airy, 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 tender crumb.
  • Butterscotch Chips. Guittard makes truly good butterscotch chips, but it's clearly pricier than other brands, so use whatever brand you have readily available.

For quantities and instructions, please see the method card below.

How it comes together

Below is a brief overview of how to make these house-made butterscotch krimpets. For the full printable recipe, which can be made using US customary or metric measurements using the toggle switch, visit the method 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.

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. This includes the cake flour, baking powder, and salt. Set to the side.

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. 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.

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

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.

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

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 hold to the side to cool slightly.

Step 2. Beat the softened butter until it is soft and airy.

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

House-made 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.

Questions on this bake

Can Use all-purpose flour instead of cake flour?

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 method because of its lower protein content (8-9%), which gives the cake a lighter, fluffier, tender crumb.

How long will butterscotch krimpet slices keep for?

House-made 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.

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

I cut this butterscotch krimpet sheet cake into 24 rectangular pieces, but you can cut them smaller or bigger, if preferred.

  • Yield 24 servings
  • Prep 25 minutes
  • Cook 28 minutes
  • Total 53 minutes
  • Calories 206

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

Tools

  • 9 x 13 inch Baking Pan
  • Hand Mixer, or stand mixer
  • Mixing Bowls
  • Parchment Paper
  • Baking Spray
  • Spatulas
  • Whisks
  • Small Saucepan, or medium saucepan

Method

Vanilla Sponge Sheet Cake

  1. 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.
  2. 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.
  3. In a medium-size mixing bowl, whisk together the cake flour, baking powder, and salt. Set to the side.
  4. 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.
  5. Add in the vanilla extract, coconut oil, and scalded milk. Beat for another 2 minutes.
  6. 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.
  7. 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.
  8. 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

  1. 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.
  2. 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.
  3. 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.

Baker notes

Don't skip beating the eggs and sugar together for the time noted. Likewise, don't skip sifting the dry ingredients.

House-made 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.

Please note that this method has been updated effective March 14, 2025. Please make sure to review the ingredients and the instructions in this method card before starting.

More cakes

Other bakes from the same part of the case, each with its own method.