Old School Spice Cake with Butterscotch Frosting
This spice cake from Chef Stephanie Cmar is pure nostalgia. It’s the kind of recipe that feels like it was pulled from a church cookbook, a grandmother’s index card box, or a neighbor who always had “just a little something sweet” cooling on the counter. It’s old school in the best possible way. It has simple ingredients, cozy spices, and prunes doing exactly what they do best—keeping everything impossibly moist. And the prunes in this recipe add a quiet depth that makes people go, “What is that flavor?” – in a good way of course!
The batter comes together with a rhythm that feels almost meditative: cream, sift, fold, breathe. And then there’s the butterscotch frosting. This one is rich, glossy, and just nostalgic enough to make you feel like you should be wearing an apron and calling someone “honey.” Poured over the warm cake, it sinks into the edges and creates that perfect sticky-top situation every vintage dessert seems to master effortlessly.
This is a cake made for sharing—at family dinners, potlucks, or a random Tuesday when you need something comforting and a bit sentimental. It’s unfussy, deeply flavorful, and proof that some classics are classics for a reason.
How This Spice Cake Tastes
Warm, spiced, and deeply comforting. The cake is incredibly moist. Prunes add a soft sweetness and depth that plays beautifully with cinnamon, nutmeg, and cloves. The butterscotch frosting is rich and glossy, soaking into the top of the cake and creating those irresistible sticky edges. It’s sweet without being cloying — the kind of dessert that feels familiar in the best way.
Why You Need to Make This Spice Cake Recipe
Some recipes deserve to be kept alive. This spice cake is unfussy, reliable, and perfect for sharing. Make it for a potluck, a family dinner, or a quiet afternoon when you just want to bake something comforting. It’s also a reminder of why prunes have stood the test of time. Prunes bring moisture, flavor, and that subtle “what is that?” quality that makes classic desserts unforgettable.
Old School Spice Cake with Butterscotch Frosting
Equipment
- Stand Mixer
- 10×10" baking pan
- Saucepan
Ingredients
For the Cake:
- ½ cup shortening
- 1 cup sugar
- 2 eggs
- 2 cups sifted flour
- ¾ tsp salt
- 1 tsp cinnamon
- ¼ tsp each: allspice, cloves, nutmeg
- 1 tsp baking soda
- 1 cup prune juice
- 1 cup chopped California Prunes soaked in hot water for 10 minutes and drained
For the Frosting:
- 1 cup brown sugar
- 5 TBSP butter or margarine
- ¼ cup milk
- ~1 cup sifted confectioners’ sugar
Instructions
Make the Cake:
- Cream shortening and sugar until light. Beat in eggs.
- Sift dry ingredients and add alternately with prune juice.
- Fold in prunes.
- Pour into greased 10×10″ pan.
- Bake at 350°F for 55 min, or until done.
Make the Frosting:
- In a saucepan, melt butter and brown sugar. Cook over low heat until bubbling.
- Stir in milk, return to boil for 3 min.
- Cool slightly, then beat in enough confectioners’ sugar to reach spreadable thickness.
- Spread over warm cake and enjoy warm or cooled.
Video
Nutrition
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Meet Chef Stephanie Cmar
Stephanie Cmar is a celebrated chef, culinary creator, and fan favorite from Top Chef, known for her down-to-earth style, creative comfort food, and infectious sense of humor. A Boston native, Stephanie trained at the Culinary Institute of America and built her career in some of the city’s top kitchens before striking out on her own with inventive pop-ups and personal chef work. She became a household name after competing on multiple seasons of Top Chef, where her resilience, heart, and honest cooking won over audiences nationwide. Today, she shares her love of food through digital content, cooking demos, and collaborations that spotlight approachable, soulful dishes with a chef’s touch. Follow her Substack to stay up to date!