Cooking Instructions
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Step 1
Preheat oven to 350 degrees F (180 degrees C). Grease and line an 8x8 pan with parchment paper and set aside.
Step 2
Into a small mixing bowl, whisk together
All-Purpose Flour (1 cup)
,
Baking Powder (1/2 Tbsp)
,
Ground Ginger (1/2 tsp)
,
Ground Cinnamon (1/2 tsp)
,
Ground Cardamom (1/2 tsp)
, and
Salt (1/2 tsp)
. Set aside.
Step 3
Add
Unsalted Butter (3 Tbsp)
, and
Granulated Sugar (1/2 cup)
to a mixing bowl and mix until creamy, about 2 minutes on medium speed.
Step 4
Add
Egg Yolk (1)
and
Vanilla Extract (1 tsp)
and mix for 1 minute.
Step 5
Add the dry ingredients alternately with
Milk (3/4 cup)
in 3 additions, mixing in between each addition. Spread the batter into an even layer in the prepared baking pan.
Step 6
Bake for 15-17 minutes or until a toothpick inserted into the center of the cake come out clean. Cool the cake completely in the pan.
Step 7
Meanwhile, prepare the Chocolate Frosting. In a mixing bowl add
Unsalted Butter (1/2 cup)
,
Powdered Confectioners Sugar (1 1/2 cups)
,
Unsweetened Cocoa Powder (3 1/2 Tbsp)
,
Milk (1 1/2 Tbsp)
,
Vanilla Extract (1 tsp)
and
Salt (1 pinch)
. Mix until well combined. Set aside.
Step 8
To assemble, spoon the frosting onto the cooled cake and spread the frosting on in an even layer.
Step 9
Sprinkle on your
Sprinkles (to taste)
and refrigerate for 10 minutes before cutting and enjoying!
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