Preheat the oven to 350°F. Grease a 9x9 inch baking pan and line it with parchment paper.

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

In a large bowl, use an electric mixer to cream together softened butter, white sugar, and brown sugar on high speed for 2 minutes.

Add eggs and vanilla, mix on medium speed until pale and smooth, about 1 minute.

Gradually mix in buttermilk and dry ingredients on low speed until smooth.

Pour the batter into the prepared pan and bake for 35-38 minutes until a toothpick comes out clean. Cool in the pan for 30 minutes, then transfer to a wire rack to cool completely.

For the Brown Butter Cream Cheese Frosting: Melt the butter in a large pot over medium heat until it turns a deep golden brown. Chill in the fridge until solid but soft. Whip the brown butter until fluffy, then add cold cream cheese and mix until fluffy. Sift in powdered sugar and mix until combined and fluffy.

For the Chai Milk Soak: Heat milk in a saucepan, add chai teabags, steep for 20 minutes, then cool. Mix in sweetened condensed milk and vanilla.

Assembling the Cake: Cut a thin layer off the top of the cake, poke holes on top, pour chai milk mixture over the cake, frost with brown butter cream cheese frosting, sprinkle cinnamon, slice, and serve!