Chai Mini Cake

Steep 1–2 chai tea bags in warm milk for 5–10 minutes. Let cool slightly. Whisk together flour, baking powder, salt, and spices. In a separate bowl, cream butter, oil, and sugar until light and fluffy. Add eggs one at a time, then vanilla. Mix in the dry ingredients, alternating with the chai-infused milk, until just combined. Pour into a greased 6-inch cake pan and bake at 350°F for 35–40 minutes, or until a toothpick comes out clean. Cool completely before frosting. Beat butter until fluffy, then add powdered sugar, spices, vanilla, salt, and heavy cream. Beat until smooth and fluffy. Frost, slice, and enjoy your little chai cake.