Begin by gently heating 1 cup of milk in a small saucepan over low heat. Once warmed, steep 2 chai tea bags in the milk for about 20 minutes, allowing the flavors to infuse fully. Afterward, remove the tea bags and let the chai-infused milk cool to room temperature.

Preheat your oven to 350°F (177°C). Prepare an 8" or 9" round cake pan by greasing it lightly with butter and dusting it with flour.

In a mixing bowl, whisk together 2 cups of all-purpose flour, 2 tablespoons of ground flaxseed (if using), 2 teaspoons of baking powder, 1 teaspoon of baking soda, 1/2 teaspoon of salt, and the ground spices.

In a separate large bowl, whisk 1/2 cup of melted unsalted butter and 1 cup of granulated sugar until smooth. Add in 2 room-temperature eggs, 1 cup of yogurt or sour cream, 1 teaspoon of vanilla extract, and the cooled chai-infused milk. Mix until smooth.

Gently fold the dry ingredients into the wet mixture until just combined.

Pour the batter into your greased cake pan, and smooth the top with a spatula. Bake for 30-35 minutes.

Once baked, remove the cake from the oven and let it cool in the pan for about 10 minutes before transferring it to a wire rack.

To make the frosting, beat together 8 ounces of cream cheese and 1/4 cup of softened unsalted butter until light and fluffy. Gradually add 2 cups of powdered sugar and 1 teaspoon of spices. Adjust consistency with milk if needed.

Once the chai cake has cooled completely, spread the cream cheese frosting evenly across the top.