Brown Sugar Chai Cake Recipe My Coziest Autumn Bake

Instructions:

1. Heat milk in a small saucepan over medium heat. Add tea bags and steep for 10 minutes. Remove tea bags, squeezing out any excess milk. Let cool slightly.
2. Preheat oven to 350°F (175°C). Grease and flour a 9-inch round cake pan, or line with parchment paper.
3. In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, ginger, cloves, and salt.
4. In a large bowl, cream together softened butter, light brown sugar, and granulated sugar until light and fluffy.
5. Beat in eggs one at a time, then stir in vanilla extract.
6. Gradually add the dry ingredients to the wet ingredients, alternating with the chai-infused milk, beginning and ending with the dry ingredients. Mix until just combined.
7. Gently fold in the sour cream or Greek yogurt.
8. Pour batter into the prepared cake pan and spread evenly. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
9. Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
10. In a medium bowl, beat together softened cream cheese, milk, powdered sugar, and vanilla extract until smooth and creamy.
11. Once the cake is completely cool, drizzle with the cream cheese icing. Slice and serve the Brown Sugar Chai Cake.