Preheat your oven to 350°F (175°C) and grease and line a 9x9 inch baking pan with parchment paper.

In a large bowl, whisk together the dry ingredients: flour, cinnamon, ginger, allspice, nutmeg, cardamom, cloves, baking powder, baking soda, and salt. Set aside.

In a separate bowl, beat the softened butter with granulated and brown sugars until pale and fluffy, about 2 minutes.

Add the eggs and vanilla extract to the butter mixture and mix until smooth.

Gradually mix in the dry ingredients alternating with buttermilk until just combined.

Pour the batter into the prepared baking pan and smooth the top. Bake for 35-38 minutes until a toothpick comes out clean.

Allow the cake to cool in the pan for about 30 minutes before transferring to a wire rack to cool completely.

Brown the butter in a saucepan over medium heat for 5-7 minutes until golden and nutty. Let cool slightly, then whip until fluffy.

Gradually add cream cheese to the browned butter and beat until smooth. Mix in powdered sugar.

Heat the whole milk, steep the chai tea bags for 20 minutes, then mix in sweetened condensed milk and vanilla extract.

Poke holes in the cooled cake, pour the chai soak evenly over it, and then frost with the brown butter cream cheese frosting.