Preheat the oven to 350° and butter a bundt pan, then dust with flour. Set aside.
In a large bowl, beat sugar and butter until well combined, then beat in egg and molasses until fully incorporated.
In a separate bowl, add the flour, baking soda, salt, cinnamon, nutmeg, ginger and cloves. Whisk until combined.
Add the dry ingredients into sugar mixture and mix, then add milk and beat until smooth.
Pour the batter into prepared bundt pan.
Bake for 50 minutes or until a toothpick comes out clean.
Remove from oven and let cake cool in the pan for 10 minutes before turning out on a wire rack.
In a medium bowl, beat cream cheese, butter and vanilla until blended.
Add powdered sugar and beat until combined.
Pour milk a little at a time until desired consistency is obtained and frosting is pourable.
Pour frosting over cooled cake, add sprinkles if desired (frosting should be thick but pourable).
Recipe adapted from my Gingerbread Mini Bundt Cakes