• Melt 1/2 cup butter and let it cool. Coat 2, 8 inch round cake pans with butter then dust with flour. Set aside. In a medium bowl whisk together flour, baking powder, salt, and chai spice. Set aside.
• In a large bowl, beat eggs and vanilla extract together then whisk in brown sugar. Add in milk, sour cream, and cooled butter. Mix well. You can use a whisk or hand mixer for this.
• Pour bowl of dry ingredients into bowl of wet ingredients. Combine well with a spatula. Pour an even amount of cake batter into each, prepared cake pan. I used a scale to make sure each pan had an equal amount.
• Place cake pans in the oven, on the bottom rack. Bake at 350°F for 28 minutes. Allow cake to cool in pans on a cooling rack for about 30 minutes before removing from the cake pans. Allow the cakes to cool on the wire rack for another 20 minutes before adding the frosting.

Buttercream Frosting

• In a stand mixer, add in softened butter, powdered sugar, salt, chai spice, vanilla extract, and milk. Mix until you get a smooth, airy texture. When frosting your layers, place top of each cake layer, upside down. Add thin layer of frosting over the flat part of the first layer then add second cake layer on top. Flat side should be face up. Spread the rest of the frosting on the top and side of the cake. You can use a frosting spatula or cake scraper like I did.
• This amount of frosting is enough to cover a "naked" style cake. Feel free to make more if desired!