Preheat oven to 325°F (163°C). Grease and line two 9-inch cake pans with parchment paper. For even baking, soak cake strips in ice water and wrap them around the pans.

In a stand mixer with the paddle attachment, combine flour, brown sugar, baking powder, salt, and all the spices. This chai blend is what gives the cake its signature flavor.

Cut butter into small cubes and mix into the dry ingredients until it resembles wet sand. Add oil, milk, eggs, and vanilla, mixing until just combined. Be careful not to overmix—the goal is a tender crumb.

Divide batter evenly between pans, smoothing the tops. Bake for 35–40 minutes, or until a toothpick inserted comes out clean. Immediately transfer cakes to a wire rack to cool completely. For easier decorating, wrap cakes in plastic and freeze briefly.

In a stand mixer, beat butter and cream cheese together until smooth. Slowly add sifted powdered sugar on low speed until fully incorporated and creamy. Continue mixing until the frosting is silky and lump-free.

Secure one cake layer on your stand or plate with a dab of frosting. Spread an even layer of frosting across the top, then place the second cake layer on top. Frost the entire cake with a smooth, even coat. Sprinkle cinnamon over the top for a rustic finish.