Homemade Butterscotch Krimpets Recipe — A Philadelphia Favorite

Chef Knight's Philadelphia-Style Butterscotch Krimpets

Remember the taste of Philadelphia? Soft golden sponge cakes topped with rich, creamy butterscotch frosting. Now you can make this childhood favorite fresh at home!

If you grew up in Philadelphia, South Jersey, or the Delaware Valley, you probably remember Tastykake Butterscotch Krimpets. They were a neighborhood corner-store favorite, tucked into school lunchboxes and enjoyed by generations of families.

Chef Charles Knight brings back that nostalgic flavor with his homemade Philadelphia-style Butterscotch Krimpets recipe, specially developed for the Health Craft 8-Cavity Stainless Steel Mini Loaf Pan.

No cutting a large sheet cake into bars. No wasted edges. Just eight individually baked golden snack cakes, finished with a delicious homemade butterscotch frosting.

Recipe Overview

• Makes: 8 individual Butterscotch Krimpets

• Prep Time: 15 minutes

• Bake Time: 15–20 minutes

• Cooling and Frosting: 30–45 minutes

• Oven Temperature: 350°F

• Bakeware: Health Craft 8-Cavity Stainless Steel Mini Loaf Pan

• Cavity Dimensions: 3.54" L × 2.21" W × 1.15" H

Ingredients — Makes 8 Mini Cakes

Golden Vanilla Sponge Cakes

• ¾ cup all-purpose flour

• 1 tablespoon cornstarch

• ½ teaspoon baking powder

• ⅛ teaspoon baking soda

• ¼ teaspoon salt

• ⅓ cup granulated sugar

• 3 tablespoons unsalted butter, softened

• 1 large egg, room temperature

• ½ teaspoon pure vanilla extract

• ⅓ cup buttermilk, room temperature

Chef's Secret: Adding a tablespoon of cornstarch produces a finer, softer crumb, giving these homemade mini cakes a texture reminiscent of the original Philadelphia snack cakes.

Homemade Butterscotch Frosting

• ¼ cup light brown sugar, firmly packed

• 2 tablespoons unsalted butter

• 1 tablespoon heavy cream

• ¼ teaspoon pure vanilla extract

• Pinch of salt

• ½ cup powdered sugar, sifted

How to Make Homemade Butterscotch Krimpets

Step 1 — Prepare Your Stainless Steel Mini Loaf Pan

Preheat oven to 350°F (175°C).

Lightly butter or grease each of the eight cavities in your Health Craft Stainless Steel Mini Loaf Pan.

For easier removal, place a narrow strip of parchment paper inside each cavity, leaving enough extending over the ends to lift the cakes out after baking.

Chef's Tip: Stainless steel does not require an applied nonstick coating. Proper greasing and allowing the cakes to rest briefly after baking help ensure easy removal.

Step 2 — Make the Golden Cake Batter

1. In a medium bowl, whisk together flour, cornstarch, baking powder, baking soda, and salt.

2. In a separate mixing bowl, cream the softened butter and granulated sugar for 2–3 minutes until light and fluffy.

3. Beat in the egg, followed by the vanilla extract.

4. Add the dry ingredients in three additions, alternating with the buttermilk.

5. Begin and end with the dry ingredients.

6. Mix gently until combined. Do not overmix.

The finished batter should be smooth, creamy, and moderately thick.

Step 3 — Fill the Eight Mini Loaf Cavities

Divide the batter evenly among the eight mini loaf cavities.

Fill each cavity approximately halfway, leaving enough room for the cakes to rise.

Smooth the tops with the back of a spoon.

Important: Each cavity measures just 3.54" long × 2.21" wide × 1.15" deep. Avoid overfilling these shallow cavities.

Step 4 — Bake Until Lightly Golden

Place the mini loaf pan on the center oven rack.

Bake for approximately 15–20 minutes, checking at 14 minutes.

The cakes are ready when:

• The tops spring back lightly when touched.

• The edges are just beginning to turn golden.

• A toothpick inserted into the center comes out clean or with a few moist crumbs.

Remove from the oven and cool in the pan for 5 minutes.

Carefully lift out the cakes and transfer to a wire rack.

Allow them to cool completely before frosting.

Step 5 — Make the Butterscotch Frosting

In a small saucepan over medium-low heat:

1. Combine brown sugar, butter, heavy cream, and salt.

2. Stir until the butter melts and the sugar begins to dissolve.

3. Bring to a gentle bubbling simmer, stirring constantly for 1 minute.

4. Remove from the heat and stir in vanilla.

5. Cool for 3–5 minutes.

6. Gradually whisk in the powdered sugar until creamy and smooth.

If the frosting becomes too thick, add a few drops of cream. If too thin, add powdered sugar, one tablespoon at a time.

The finished frosting should be rich, creamy, and thick enough to stay on top of the cakes.

Step 6 — Frost Your Homemade Krimpets

For the most authentic appearance, turn each cooled mini cake upside down so the flat bottom becomes the top.

Spread approximately one tablespoon of butterscotch frosting over each cake, dividing any remaining frosting evenly.

Use a small spatula to create gentle ridges in the frosting, reminiscent of traditional Butterscotch Krimpets.

Allow the frosting to set for 15–20 minutes before serving.

That's it! Eight homemade Philadelphia-style Butterscotch Krimpets, fresh from your own kitchen.

A Little Philadelphia History — Remember Tastykake?

Founded in Philadelphia in 1914, Tastykake became one of America's best-known regional snack cake brands.

When Butterscotch Krimpets were introduced in 1922, their distinctive golden cake and sweet butterscotch topping quickly became a Philadelphia tradition.

For generations, choosing between Butterscotch Krimpets and Peanut Butter Kandy Kakes was practically a childhood ritual.

Whether you remember buying them at a neighborhood corner store, finding them in your school lunchbox, or mailing them to family members who moved away, these little cakes have a special place in Philadelphia history.

Chef Knight's homemade version celebrates that tradition, bringing back the familiar flavor with fresh ingredients and a little old-fashioned home baking.

This is an independently developed, Tastykake-inspired homemade recipe, not the original commercial formula. Tastykake is a trademark of its respective owner.

Why Use the Health Craft 8-Cavity Stainless Steel Mini Loaf Pan?

The secret to making attractive individual Krimpet-style cakes is using the right size baking pan.

Our 8-Cavity Stainless Steel Mini Loaf Pan makes eight conveniently sized individual cakes without the need to cut and trim a large sheet cake.

Features and Benefits

• 8 individual cavities: Bake eight miniature cakes at once.

• Perfect individual portions: Each cavity measures 3.54" L × 2.21" W × 1.15" H.

• Stainless steel construction: Durable bakeware for repeated everyday use.

• No applied nonstick coating: A traditional stainless steel baking surface.

• Versatile: Make miniature pound cakes, banana breads, lemon cakes, brownies, and individual quick breads.

• Reusable: An alternative to disposable baking pans.

From homemade Philadelphia snack cakes to holiday baking and individual desserts, this pan is a practical addition to your kitchen.

Chef Knight's Tips for Perfect Butterscotch Krimpets

Don't overbake: These small cakes bake quickly. Check early to preserve their soft, moist texture.

Use room-temperature ingredients: Butter, egg, and buttermilk blend more evenly for a finer cake crumb.

Frost the flat side: Turning the cakes upside down gives them the familiar flat-topped Krimpet appearance.

Use real butter: Butter and brown sugar provide the rich flavor that makes homemade butterscotch frosting special.

Make ahead: Bake the cakes one day in advance and frost them before serving.

Frequently Asked Questions

Can I make Butterscotch Krimpets without a special pan?

Yes. You can bake the batter in a small square or rectangular baking pan and cut the cooled cake into individual bars. Baking time will vary with the size and depth of the pan.

However, an 8-cavity mini loaf pan eliminates cutting and produces individual cakes.

Can I substitute milk for buttermilk?

Yes. Add approximately 1 teaspoon lemon juice or white vinegar to a measuring cup, then add milk to reach ⅓ cup. Let stand for 5 minutes before using.

How do I keep the cakes moist?

Avoid overmixing and overbaking. Store completely cooled cakes in an airtight container.

Can I freeze homemade Krimpets?

Yes. Wrap unfrosted cakes individually and freeze for up to 2 months. Thaw completely before adding fresh butterscotch frosting.

How should I store frosted Krimpets?

Keep in an airtight container for up to 2 days in a cool kitchen or refrigerate for up to 5 days.

Bring Back the Taste of Philadelphia!

Some recipes are about more than dessert. They're about memories, family, and the foods we grew up loving.

Whether you're a Philadelphia native, a South Jersey transplant, or simply someone who loves homemade snack cakes, these Philadelphia-style Butterscotch Krimpets are a delicious way to bring a little nostalgia into your kitchen.

Make all eight in the Health Craft Stainless Steel Mini Loaf Pan — and discover how enjoyable homemade snack cakes can be.

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