Preheat your oven to 350°F (175°C) and prepare a 9x9 inch pan.

In a large bowl, whisk together flour, cinnamon, ginger, allspice, nutmeg, cardamom, cloves, baking powder, baking soda, and salt.

Cream the butter with granulated and brown sugar until pale and fluffy. Add eggs one at a time, blending well, then stir in vanilla.

Mix in buttermilk to the butter-sugar-egg mixture, then fold in the dry ingredients until just combined.

Pour the batter into the pan and bake for 35-38 minutes until a toothpick comes out clean. Cool in the pan for 30 minutes.

Make the frosting by browning butter until nutty, then whipping it with cream cheese and powdered sugar until smooth.

In a saucepan, heat whole milk and steep chai tea bags for 5-7 minutes. Remove bags and whisk in sweetened condensed milk and vanilla.

Poke holes in the cooled cake and pour in the chai milk soak. Allow it to absorb.

Frost the soaked cake with the brown butter cream cheese frosting and serve.