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For generations of kids in the Philadelphia area, opening a lunchbox and finding a Tastykake Butterscotch Krimpet inside felt like a special treat. First introduced in the 1920s, the simple snack cake became one of the company’s signature products and remains a beloved regional favorite today. With its soft vanilla sponge cake and unmistakable layer of butterscotch icing, the Krimpet has earned a loyal following that stretches well beyond Pennsylvania. So for those of you who don’t live in the Philly area, this homemade version just might be the next best thing!
We took everything people love about the original and turned it into an easy sheet cake. Instead of individually wrapped cakes, you get a light and tender sponge baked in a 9×13 pan and topped with a smooth butterscotch frosting. It captures the same flavors that made the classic so memorable while giving you enough to feed a crowd.
The frosting comes together with melted butterscotch chips, butter, powdered sugar, and just enough milk to make it perfectly spreadable. After a short chill in the refrigerator, the frosting sets into that familiar finish that makes every bite taste like the snack cake that inspired it.
Whether you grew up with Tastykakes or you’re discovering this Philadelphia classic for the first time, this recipe is a fun way to bring a little regional baking history into your own kitchen. It’s perfect for potlucks, family gatherings, or simply satisfying a craving for an old-school favorite. One bite and you’ll understand why this snack cake has remained an East Coast icon for nearly a century!
Philly Krimpet Cake
Cake
- 1 cup whole milk
- 2 cups cake flour
- 2 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 4 eggs, room temperature
- 1 3/4 cup granulated sugar
- 1/4 cup vegetable oil
- 1 tablespoon vanilla extract
Frosting
- 1/3 cup butterscotch chips
- 1/2 cup butter, room temperature
- 2 cups powdered sugar
- 1 tablespoon whole milk
- Pinch of salt
Preparation
- Preheat oven to 350 degrees F and grease a 9x13-inch cake pan.
- In a large mixing bowl, whisk together cake flour, baking powder, and salt, then set aside.
- In another large bowl, mix eggs on high speed for 1 minute or until frothy. Slowly mix in the sugar and continue to mix for 5-7 minutes, or until mixture has doubled in size.
- Mix in the vanilla, oil, and milk and beat until well combined.
- Slowly mix in the dry ingredients until fully incorporated, then pour batter into the prepared baking dish.
- Bake for 28-30 minutes or until a toothpick inserted comes out clean.
- Allow cake to cool to room temperature as you prepare the frosting.
- In a small microwave-safe bowl, heat butterscotch chips in 30 second increments, stirring in between, until fully melted. Then allow them to cool for 5 minutes.
- In a medium-sized bowl, beat the butter until smooth, then mix in the butterscotch. Slowly mix in the powdered sugar, milk, and salt until evenly combined. Add more milk if consistency is too thick.
- Frost the cooled cake then refrigerate for at least 30 minutes before slicing.
Recipe adapted from Beyondthebutter.com
