Prep time: 20 minutes
Bake time: 35-40 minutes
Frosting time: 12-15 minutes

Ingredients

• ¼ cup Sprig Demerara Sugar infused with Real Madagascar Vanilla
• ¼ cup Sprig Demerara Sugar infused with Real Sri Lankan Cinnamon
• 3 cups Flour
• 1 ½ tsp Sprig TGSEB Whole Black Pepper – Freshly Cracked
• 1 ½ tsp Salt
• 1 tsp Baking Powder
• ¼ tsp Baking Soda
• 1 cup Unsalted Butter, softened
• ½ cup Brown Sugar
• 1 cup Molasses
• 2 nos Large Eggs
• 1tbsp + 2tsp Grated Ginger
• 1 ¼ cup Milk
• ¼ tsp Sprig True Cinnamon from Sri Lanka

Cinnamon Buttercream

• 1 cup Unsalted Butter
• 3 ½ cup Castor Sugar
• 1 tsp Sprig True Cinnamon from Sri Lanka
• 2 tsps Sprig All Natural Bourbon Vanilla Extract

Direction

• Preheat the oven to 180^oC. Grease and lightly flour two 9-inch round cake pans.
• In a medium bowl, mix flour, spices, baking powder and baking soda together and lightly whisk. Set aside.
• In a large bowl, beat the butter until smooth, then add the sugars and beat until light and fluffy. Add the molasses, then eggs and beat well. Add in the ginger.
• Alternate between adding the flour and the milk to the batter.
• Evenly distribute the batter to the cake pans and bake for 35-40 minutes, or until a toothpick comes out clean.
• Remove the pans and allow to cool.

Butter Cream

• Beat the butter until completely smooth and creamy.
• Add the powdered sugar slowly, one cup at a time. Add the ground cinnamon and extract.
• Apply frosting as required. Set the spatula, cake display stand for final presentation.