1 1/3 c (315 ml) milk
6 Tbsp loose black tea
15 cardamom pods, crushed
1 tsp fennel
1/2" of ginger, peeled and grated
2 egg yolks
2 tsp vanilla
2 3/4 c (390 g) flour
2 c (398 g) sugar
2 3/4 tsp baking powder
3/4 tsp cinnamon
1/2 tsp salt
1 c (237 g) butter, room temp
Place the milk, tea, cardamom, fennel and ginger in a small saucepan and place over medium-low heat. Bring to a simmer and let bubble for 30 seconds. Remove from heat and let steep 5 minutes. Strain the flavored milk into a bowl pressing the grounds with a rubber spatula to squeeze out as much liquid as possible. Discard the solids and set milk aside to cool.
Preheat oven to 350F. Oil and line three 8" cake pans and set aside.
In a medium bowl, combine the eggs, egg yolks, vanilla and 1/3 cup of the chai milk. Set aside.
Combine the flour, sugar, baking powder, cinnamon and salt in a large bowl. Beat on low to combine, then add the butter and remaining chai milk. Beat on low speed to blend, then raise speed to medium and beat until light and fluffy. Add the egg mixture in three additions, scraping down the sides of the bowl often and mixing just to incorporate.
Divide the batter evenly among the three pans and bake 26-28 minutes, or until the cakes spring back when lightly pressed in the center. Cool cakes in pans on a rack for ten minutes, then remove the cakes from the pans and wrap in plastic wrap. Refrigerate for at least 4 hours to chill.
Honey Ginger Cream
6 oz (170 g) cream cheese, room temp
6 tbsp (85 g) butter, room temp
1/2 c (118 ml) honey
1/2 tsp freshly grated ginger
3 1/2 c (547 g) confectioners' sugar
Place all of the ingredients but the confectioners' sugar in a large bowl and beat until combined and lightened. Add half of the sugar and whip to combine, scraping down the sides of the bowl. Add the remaining sugar, and beat until fully incorporated.
Level the cooled cakes with a long serrated knife. Fill and frost with the Honey-Ginger Cream.