Prep Time: 20 minutes
Bake Time: 30–35 minutes
Total Time: 55 minutes
Servings: 12
Ingredients
For the Cake
- 2 cups all-purpose flour
- 2 tsp baking powder
- ½ tsp salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 2 tsp vanilla extract
- 1 cup whole milk
For the Butterscotch Icing
- ½ cup unsalted butter
- 1 cup light brown sugar, packed
- ¼ cup heavy cream
- 1 tsp vanilla extract
- 1½–2 cups powdered sugar (adjust for desired thickness)
- Pinch of salt
Instructions
- Preheat your oven to 350°F (175°C). Grease and line a 9×13-inch baking pan.
- In a bowl, whisk together the flour, baking powder, and salt.
- In another large bowl, beat the butter and sugar until light and fluffy.
- Add the eggs one at a time, then mix in the vanilla.
- Add the dry ingredients in three additions, alternating with the milk. Mix just until combined.
- Pour the batter into the prepared pan and spread evenly.
- Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool for about 10–15 minutes while you prepare the icing.
Make the Butterscotch Icing
- Melt the butter in a saucepan over medium heat.
- Stir in the brown sugar and heavy cream.
- Bring to a gentle simmer for 2–3 minutes, stirring constantly.
- Remove from the heat and stir in the vanilla and a pinch of salt.
- Gradually whisk in the powdered sugar until smooth and pourable.
Finish
- Pour the warm butterscotch icing over the slightly warm cake.
- Spread it evenly with an offset spatula.
- Let the icing set for 30–60 minutes before slicing into squares.
Storage
- Room Temperature: Up to 2 days in an airtight container.
- Refrigerator: Up to 5 days.
- Freezer: Freeze unfrosted or frosted slices for up to 2 months. Thaw overnight in the refrigerator before serving.
Tip: For the most authentic Philly Krimpets-style texture, spread the icing while it’s still warm so it forms a smooth, glossy layer as it cools.
