The Ultimate Guide to Philly Krimpet Cake: A Taste of Philadelphia Tradition

Philly Krimpet Cake is a beloved homage to one of Philadelphia’s most iconic snack cakes, the Tastykake Butterscotch Krimpet. For generations, this simple sponge cake with its signature butterscotch icing has been a cherished lunchbox treat and a taste of home for Philadelphians everywhere. This homemade version captures all the nostalgia of the original in an easy, crowd-pleasing sheet cake format, making it perfect for potlucks, family gatherings, or anytime you crave a taste of Philadelphia history. In this comprehensive guide, we will provide you with a complete recipe, detailed ingredient breakdowns, expert preparation tips, and answers to the most frequently asked questions. This article is your definitive resource for mastering Philly Krimpet Cake.

Recipe Overview

Philly Krimpet Cake is a light, tender sponge cake topped with a smooth, rich butterscotch icing that mimics the flavors of the classic Tastykake Krimpet. Instead of individually wrapped finger cakes, this recipe bakes in a 9×13-inch pan and serves a crowd. This recipe takes approximately 20 minutes of active preparation time and requires 28 to 35 minutes of baking time. It serves 12 to 16 people generously.

Complete Ingredient List

For the Cake:

2 cups cake flour
2 1/2 teaspoons baking powder
1/4 teaspoon salt
1 cup whole milk
4 large eggs, room temperature
1 3/4 cups granulated sugar
1/4 cup vegetable oil
1 tablespoon vanilla extract

For the Butterscotch Frosting:

1/3 cup butterscotch chips
1/2 cup unsalted butter, room temperature
2 cups powdered sugar, sifted
1 tablespoon whole milk
Pinch of salt

For Garnish (Optional):

Additional butterscotch chips, melted and drizzled

Step-by-Step Preparation Instructions

Step 1: Preheat the Oven and Prepare the Pan

Preheat your oven to 350 degrees Fahrenheit. Grease a 9×13-inch cake pan generously with butter or cooking spray. Line the bottom with parchment paper for easy removal, then grease the parchment as well.

Step 2: Combine the Dry Ingredients

In a large mixing bowl, whisk together the cake flour, baking powder, and salt. Whisking ensures the leavening agent is evenly distributed throughout the flour. Set aside.

Step 3: Whip the Eggs and Sugar

In another large mixing bowl, beat the eggs on high speed for about one minute until they become frothy and pale. Gradually add the granulated sugar while continuing to beat. Continue mixing for five to seven minutes, or until the mixture has doubled in volume, is light in color, and falls in thick ribbons from the beaters. This step incorporates air into the batter, which is essential for a light, tender sponge cake.

Step 4: Add the Wet Ingredients

Mix in the vanilla extract, vegetable oil, and whole milk. Beat until well combined. The mixture should be smooth and evenly incorporated.

Step 5: Combine Wet and Dry Ingredients

Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just incorporated. Be careful not to overmix, as this can deflate the batter and result in a dense cake. Stop mixing as soon as the flour disappears.

Step 6: Bake the Cake

Pour the batter into the prepared baking pan and spread it evenly with an offset spatula. Bake for 28 to 30 minutes, or until a toothpick inserted into the center comes out clean and the cake springs back when lightly pressed. Rotate the pan halfway through baking for even browning.

Step 7: Cool the Cake

Remove the pan from the oven and place it on a wire rack. Allow the cake to cool completely in the pan before frosting. Do not frost a warm cake, as the icing will melt and slide off.

Step 8: Prepare the Butterscotch Frosting

While the cake is cooling, prepare the frosting. Place the butterscotch chips in a small microwave-safe bowl. Heat in 30-second increments, stirring between each interval, until the chips are fully melted and smooth. Allow the melted butterscotch to cool for about five minutes.

In a medium mixing bowl, beat the softened butter until smooth and creamy. Add the melted butterscotch and beat until well combined. Gradually add the powdered sugar, one cup at a time, mixing on low speed. Add the milk and a pinch of salt. Beat until the frosting is smooth, creamy, and spreadable. If the frosting is too thick, add additional milk one teaspoon at a time until it reaches the desired consistency.

Step 9: Frost and Chill

Spread the butterscotch frosting evenly over the cooled cake using an offset spatula. For a decorative touch, drizzle additional melted butterscotch chips over the top if desired. Refrigerate the cake for at least 30 minutes before slicing to allow the frosting to set.

Step 10: Slice and Serve

Cut the cake into squares and serve. Store any leftovers in an airtight container in the refrigerator.

Expert Tips for Perfect Philly Krimpet Cake

Tip 1: Use Cake Flour for a Tender Crumb

Cake flour has a lower protein content than all-purpose flour, which produces a lighter, more tender sponge cake. This is essential for capturing the delicate texture of the original Krimpet.

Tip 2: Whip the Eggs and Sugar Thoroughly

The five to seven minutes of whipping is not optional. This step incorporates air into the batter, which provides the structure and lift for the sponge cake. The mixture should be pale, thick, and doubled in volume before you proceed.

Tip 3: Bring Ingredients to Room Temperature

Room temperature eggs incorporate more air when whipped and blend more smoothly into the batter. Take the eggs and milk out of the refrigerator about 30 minutes before you begin baking.

Tip 4: Do Not Overmix the Batter

Once you add the dry ingredients, mix just until the flour is incorporated. Overmixing develops gluten, which results in a dense, tough cake instead of a light, fluffy sponge.

Tip 5: Melt the Butterscotch Chips Gently

Heat the butterscotch chips in short intervals, stirring frequently, to prevent scorching. Burnt butterscotch will ruin the flavor of the frosting.

Tip 6: Chill Before Slicing

Refrigerating the frosted cake for at least 30 minutes allows the butterscotch frosting to set, making it easier to cut clean, neat squares.

Frequently Asked Questions

Q1: What is a Krimpet?

A Krimpet is a signature snack cake produced by Tastykake, a Philadelphia-based bakery founded in 1914. The Butterscotch Krimpet was introduced in 1927 and features a moist sponge cake with a thick layer of butterscotch icing. The name comes from the “crimping” of the cake pans to help the moist cake hold its shape.

Q2: Can I use all-purpose flour instead of cake flour?

Yes, but the texture will be slightly denser. To substitute, measure one cup of all-purpose flour, remove two tablespoons, and replace with two tablespoons of cornstarch. Sift the mixture together several times before using.

Q3: Can I make this cake ahead of time?

Yes, this cake can be made a day in advance. Store it covered in the refrigerator. The flavors often deepen and improve overnight. Allow it to sit at room temperature for about 15 minutes before serving.

Q4: How do I store Philly Krimpet Cake?

Store the cake in an airtight container in the refrigerator for up to five days. The butterscotch frosting requires refrigeration to maintain its texture.

Q5: Can I freeze Philly Krimpet Cake?

Yes, this cake freezes well. Wrap unfrosted or frosted slices tightly in plastic wrap and then in aluminum foil. Freeze for up to two months. Thaw overnight in the refrigerator before serving.

Q6: Why did my cake turn out dense?

A dense cake is usually the result of under-whipping the eggs and sugar or overmixing the batter after adding the flour. Whip the eggs and sugar for the full five to seven minutes and mix the dry ingredients in gently.

Q7: Can I use a different type of frosting?

While butterscotch is the classic choice for a Krimpet cake, you can experiment with other flavors. A vanilla buttercream, chocolate frosting, or even a simple powdered sugar glaze would work well.

Q8: Can I make this recipe into individual Krimpet-style cakes?

Yes, you can bake the batter in a jelly roll pan or rectangular cake molds for individual finger cakes. Reduce the baking time to 13 to 16 minutes, depending on the size of the molds, and frost once cooled.

Q9: Why is my butterscotch frosting grainy?

Grainy frosting can result from powdered sugar that is not sifted or from butterscotch chips that were not fully melted. Sift your powdered sugar before adding it to the frosting and ensure the melted chips are completely smooth.

Q10: Is this cake gluten-free?

No, this recipe is not gluten-free as written. To make it gluten-free, use a gluten-free cake flour blend and ensure all other ingredients are certified gluten-free.

Nutritional Information

The nutritional information below is an estimate for one serving of Philly Krimpet Cake, assuming the recipe serves 12 people. This estimate does not include optional garnishes.

Calories: 380 kcal
Protein: 5g
Carbohydrates: 60g
Fiber: 0g
Sugar: 45g
Fat: 14g
Saturated Fat: 7g
Cholesterol: 75mg
Sodium: 180mg

Final Thoughts

Philly Krimpet Cake is more than just a dessert; it is a taste of Philadelphia history and a tribute to a snack cake that has brought joy to generations. This homemade sheet cake version captures the essence of the classic Butterscotch Krimpet with its light, airy sponge and rich, creamy butterscotch frosting. Whether you grew up enjoying Tastykakes in your lunchbox or you are discovering this Philadelphia icon for the first time, this recipe is a delicious way to bring a piece of the City of Brotherly Love into your kitchen. The simple ingredients and straightforward technique make it accessible for bakers of all skill levels, while the nostalgic flavor makes it a guaranteed crowd-pleaser. Follow the tips in this guide, and you will create a Philly Krimpet Cake that honors the tradition of this beloved regional treat.