Preheat the oven to 350°F (175°C). Grease and flour a cake pan.

Heat the milk until it is warm (but not boiling) and steep the chai tea bags for 10 minutes. Remove the tea bags and set the milk aside.

In a bowl, whisk the flour, baking powder, baking soda, and spices.

In another bowl, beat the butter and sugar until fluffy. Add the eggs one at a time, then add the vanilla.

Alternately add the dry ingredients and chai-infused milk to the butter mixture, mixing until they are just combined.

Pour the batter into the cake pan and bake for 30 to 35 minutes. Let cool before frosting.