Brown Butter Chai Cake

For the cake: Cream ½ cup butter and ¼ cup oil with ¾ cup sugar and ¾ cup brown sugar. Beat in 3 eggs and 2 tsp vanilla. Mix in ¾ cup buttermilk and a dry mix consisting of 2 cups flour, chai spices, baking powder, baking soda, and salt. Bake at 350°F for 35 minutes.

For the chai soak: Steep ½ cup milk with 2 chai tea bags. Mix the steeped milk with ¼ cup sweetened condensed milk and vanilla.

For the brown butter frosting: Brown 1 cup butter, then chill it. Once chilled, whip the brown butter with 8 oz cream cheese and 2 cups powdered sugar.

Assembly: Once the cake has cooled, soak it with the chai milk mixture. Frost the cake generously with the brown butter cream cheese frosting and sprinkle cinnamon on top.