Ginger & white chocolate cake Recipe

Preheat the oven to 350°F (175°C) and grease a 9-inch round cake pan.

In a large mixing bowl, cream together the butter and sugar until light and fluffy.

Add the eggs, one at a time, beating well after each addition.

Mix in the molasses, sour cream, and milk until well combined.

In a separate bowl, whisk together the flour, ginger, cinnamon, baking powder, baking soda, and salt.

Gradually add the dry ingredients to the wet ingredients, mixing until just combined.

Fold in the white chocolate chips.

Pour the batter into the prepared cake pan and smooth the top with a spatula.

Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.

Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.