This Butterscotch Krimpet Sheet Cake pairs a light vanilla sponge with a silky butterscotch buttercream. It’s straightforward to prepare and captures the flavor of the classic Philadelphia treat—only better when homemade.
Why you’ll love this recipe
This recipe recreates a beloved Pennsylvania favorite from my childhood—Homemade Butterscotch Krimpets. The sheet cake version uses a 9 x 13-inch pan, is easy to make, and delivers a tender sponge topped with a rich butterscotch frosting.
It’s inspired by the classic store-bought treat but benefits from fresher ingredients and simple techniques that yield a softer crumb and deeper butterscotch flavor.
Use the recipe below to make a nostalgic dessert perfect for potlucks, school lunches, or an everyday sweet treat.
Table of Contents
- Ingredients Needed
- How to Make the Recipe
- Storage
- Recipe FAQs
- More Sheet Cake Recipes!
- Homemade Butterscotch Krimpets Recipe
Ingredients Needed
Below are the main ingredients for this butterscotch krimpet sheet cake. Quantities are listed in the recipe card further down.
- Cake Flour. Cake flour gives a finer, more tender crumb than all-purpose flour thanks to its lower protein content.
- Coconut Oil or Vegetable Oil. Either works; coconut oil adds a subtle flavor while vegetable oil keeps the cake neutral and moist.
- Whole Milk. Whole milk makes the cake richer and more tender; other milk percentages can be used in a pinch.
- Butterscotch Chips. Use good-quality chips for a smoother, deeper butterscotch flavor in the frosting.
How to Make the Recipe
This overview summarizes the process. Full measurements and step-by-step instructions appear in the recipe card below.
Vanilla Sponge Cake
Recipe Tip: Line a 9 x 13-inch pan with parchment, including the sides, then spray with a flour-based baking spray. Scald the milk and allow it to cool slightly before adding to the batter.
Step 1. Whisk the dry ingredients (cake flour, baking powder, salt) together and set aside.
Step 2. Whisk eggs until thick and frothy. Add sugar and beat on high until pale and doubled in volume. Mix in vanilla, oil, and the slightly cooled scalded milk.
Step 3. Sift the dry ingredients into the wet mixture in two to three additions, mixing on low until just combined. The batter will be thin.
Step 4. Pour the batter into the prepared pan and gently tap the pan to release air bubbles.
Step 5. Bake at 350ºF for about 26–28 minutes, or until a toothpick inserted in the center comes out clean.
Step 6. Cool in the pan for 15–20 minutes, then transfer to a wire rack to cool completely before frosting.
Butterscotch Buttercream Frosting
Step 1. Melt the butterscotch chips in short bursts, stirring between intervals, until smooth. Let cool slightly.
Step 2. Beat softened butter until creamy, then mix in the melted butterscotch.
Step 3. Add sifted powdered sugar, heavy cream, and a pinch of salt on low speed. Adjust cream by 1/2–1 tablespoon if you prefer a thinner frosting.
Step 4. Once the cake is completely cool, spread the frosting evenly and serve.
Storage
Store sliced krimpets in a sealed container at room temperature for 2–3 days, refrigerate up to 5 days, or freeze for up to one month. When stacking slices, place parchment or wax paper between layers to prevent the frosting from sticking.
Recipe FAQs
You can substitute all-purpose flour, but the sponge will be slightly denser. Cake flour is recommended for a lighter, more tender crumb.
Store in a sealed container at room temperature for 2–3 days, refrigerate up to 5 days, or freeze for up to one month.
The cake is typically cut into 24 rectangular pieces, though you can adjust the size to suit your needs.
More Sheet Cake Recipes!
Coconut Sheet Cake
Mini Strawberry Sheet Cake
Hummingbird Sheet Cake with White Chocolate Cream Cheese Frosting
Classic 4 Egg Yellow Sheet Cake with Chocolate Frosting
If you tried this Butterscotch Krimpet Sheet Cake, please leave a star rating and share your feedback in the comments. Thanks for visiting!
Homemade Butterscotch Krimpets
Equipment
- 9 x 13 inch Baking Pan
- Hand mixer or stand mixer
- Mixing bowls
- Parchment paper
- Baking spray
- Spatulas and whisks
- Small saucepan (for scalding milk)
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 the oven to 350ºF and place the rack in the middle position. Line a 9 x 13 pan with parchment (sides and bottom) and spray with flour-based baking spray.
- Scald the whole milk in a small to medium saucepan until tiny bubbles form along the edge (about 180ºF). Remove from heat and let cool slightly.
- Whisk together cake flour, baking powder, and salt; set aside.
- Using a mixer with the whisk attachment, beat the eggs on medium-high for 1 minute until frothy. Add granulated sugar and continue to beat for 7 minutes until the mixture has doubled, is creamy, and pale yellow.
- Add vanilla extract, coconut oil, and the scalded milk. Beat 2 more minutes.
- Sift the dry ingredients into the wet mixture in 2–3 additions, mixing on low until just combined. The batter will be thin.
- Pour the batter into the prepared pan and gently tap it on the counter to release air bubbles. Bake at 350ºF for 26–28 minutes or until a toothpick inserted into the center comes out clean.
- Cool the cake in the pan for 15–20 minutes, then transfer to a wire rack to cool completely before frosting.
Butterscotch Buttercream Frosting
- Melt the butterscotch chips in a microwave-safe bowl in 1-minute increments, stirring between intervals, until smooth. Let cool slightly.
- Beat the softened unsalted butter until smooth and creamy, then add the melted butterscotch and mix until incorporated.
- On low speed, gradually add sifted powdered sugar, heavy cream, and salt. Scrape the bowl as needed. If the frosting is too thick, add 1/2–1 tablespoon more heavy cream.
- Once the cake is completely cool, spread the frosting evenly and cut into pieces to serve.
Video
Notes
Please note this recipe was updated March 14, 2025. Review ingredients and instructions before starting.
Nutrition
Nutritional information is an estimate and will vary with specific ingredients used.