Begin by preheating your oven to 350°F (175°C) and greasing a bundt pan to prevent sticking.

In a medium bowl, whisk together the all-purpose flour, ground ginger, ground cinnamon, ground nutmeg, baking soda, and salt until well combined.

In a separate large mixing bowl, cream together softened butter and brown sugar until light and fluffy.

Add eggs, dark molasses, whole milk, and vanilla extract, mixing until just combined.

Gradually add the dry flour mixture to the wet ingredients, stirring gently to combine.

Pour the spiced gingerbread batter into the prepared bundt pan, smoothing the top with a spatula.

Place the pan in the preheated oven and bake for 35-40 minutes.

Check doneness using a toothpick; it should come out clean.

Once baked, allow it to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

While the cake is cooling, chill a mixing bowl and beaters in the fridge for about 15 minutes.

Add heavy whipping cream to the bowl and whip on medium speed until soft peaks begin to form.

Gradually sprinkle in powdered sugar and a splash of vanilla extract, continuing to whip until stiff peaks are achieved.

Spread an even layer of the whipped cream frosting over the cooled cake.

Decorate with fresh rosemary sprigs and star anise around the top.