Preheat your oven to 350°F (175°C).

Grease and line three 9-inch cake pans with parchment rounds.

Let your ingredients come to room temperature—this little step makes everything blend like a dream.

Whisk together the dry ingredients

In a large bowl, whisk together the flour, baking powder, baking soda, salt, and all the cozy chai spices—cardamom, cinnamon, ginger, allspice, and nutmeg.

Take a moment to breathe in that aroma; it’s the first sign you’re about to bake something special.

In a separate bowl, combine the sugars, buttermilk, sour cream, eggs, oil, and vanilla.

Whisk until smooth and creamy—the mixture should look rich and golden.

Bring it all together

Pour the wet ingredients into the dry and whisk until just combined.

Stop as soon as the batter looks uniform; overmixing will make the cake dense instead of soft and fluffy.

Divide the batter evenly between your prepared pans.

Bake until the centers spring back to the touch and a toothpick comes out clean.

Let the cakes cool for a few minutes in the pans, then transfer them to a wire rack to cool completely.

Beat together the butter and cream cheese until smooth and fluffy.

Add the powdered sugar, brown sugar, and vanilla, mixing until the frosting turns airy and spreadable.

If it feels too thick, add a tiny splash of milk until it’s perfectly smooth.

Warm your homemade or store-bought caramel until it’s silky and pourable.

Stir in a pinch of flaky sea salt to balance the sweetness.

Level your cake layers if needed.

Spread a layer of cream cheese frosting over the first cake layer, then drizzle with caramel.

Repeat with the second layer, then top with the final cake.

Frost the top and sides until smooth (or go for rustic swirls—always charming).

Finish with a generous caramel drizzle over the top, letting it drip naturally down the sides.

Serve with a warm cup of chai or coffee and a quiet moment to enjoy it.