1-First, start by making the chai spice mix: Whisk together the cinnamon, ginger, cardamom, allspice, and cloves in a small bowl and set it aside. This blend is what gives your cake that incredible depth of flavor you’ll love.

2-Next, infuse the milk by placing the chai tea bag in a heat-proof jar, bringing the whole milk to a boil, pouring it over the tea bag, and letting it steep for 20 minutes before removing the bag and cooling it to room temperature.

3-Now, prepare your oven and pans: Preheat to 350°F (177°C) and lightly spray two 9-inch round cake pans, lining the bottoms with parchment paper. In a bowl, combine the dry ingredients by sifting the cake flour and then whisking it together with baking powder, baking soda, 4 tsp of the chai spice mix, and salt. Have you ever noticed how sifting flour makes a big difference in the cake’s texture?

4-Move on to creaming the butter and sugar: Use a stand mixer with the paddle attachment to beat the butter until it’s light and fluffy, then add the granulated sugar and beat until fully incorporated. Add the eggs one at a time, mixing well after each, and stir in the vanilla extract and sour cream. Finally, incorporate the dry and wet components by adding the dry mixture in two portions on low speed, mixing just until combined, and then slowly pouring in the cooled chai-infused milk until the batter is smooth.

5-Divide the batter evenly between the pans and bake for 30-35 minutes, or until the tops spring back when touched and a toothpick comes out clean. Let the cakes cool in the pans for 5 minutes before turning them out onto a wire rack. For the buttercream, beat the butter until creamy, whisk the chai spice mix into the powdered sugar, and add it to the butter in batches, followed by vanilla, milk, and salt, beating until fluffy.

6-To assemble, place one cake layer on a plate, spread buttercream over it, add the second layer, and frost the top and sides. For a fun touch, garnish with crushed cookies or cinnamon sticks!