Ingredients
Units
Scale
- 1 cup AP flour
- 3/4 cup brown sugar
- 1 tablespoons fresh ginger, grated
- 1 teaspoon cinnamon
- 1/2 teaspoon cloves
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 2 large eggs
- 2 tablespoons dark molasses
- 3/4 cup whole milk
- 1/2 cup butter, softened
- 1 teaspoon vanilla
Buttercream Frosting:
- 1 cup icing sugar
- 4 tablespoons butter
- 1 teaspoon vanilla
- pinch of salt
- 3-4 tablespoons water
Instructions
- Preheat oven to 350 degrees F. Grease bundt pan and set aside.
- Sift flour, cinnamon, cloves, baking powder and baking soda together. Whisk in brown sugar.
- Add the eggs one at a time, mixing well between each.
- Add the fresh ginger, molasses, butter, and vanilla. Mix again on low speed until well combined.
- Finally add the milk and beat on low speed until a smooth batter forms.
- Divide the batter between each bundt mold if you are using a mini bundt pan.
- Bake for about 25 minutes or until the cake tester comes out clean. Remove from the oven and let cool slightly before removing the cakes onto a cooling rack to cool completely.
Buttercream Frosting:
- Combine all ingredients for the buttercream frosting. Whip until smooth. Fill the center of each bundt with the buttercream. Sprinkle with icing sugar and shaved chocolate if desired before serving.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dessert
