Preheat oven to 350°F. Line an 8×8-inch pan with parchment paper and spray lightly with non-stick baking spray.

Brew the chai: steep 2–3 chai tea bags in hot water for 10 minutes. Let cool completely before using — hot liquid can over-activate the mix and make the cake dense.

Mix the batter: in a large bowl, combine cake mix, cooled chai tea, melted butter, eggs, sour cream (if using), and chai spice blend. Stir until smooth — don't overmix. For extra depth, brown your butter first: cook in a saucepan over medium heat, swirling until golden and nutty, then cool before using.

Pour batter into the prepared pan and bake 25–30 minutes, until a toothpick inserted in the center comes out clean. Cool completely in the pan before frosting — warm cake will melt the frosting.

Make the frosting: beat softened cream cheese and butter together until light and fluffy. Gradually add powdered sugar, then the chai spice blend and vanilla (or brewed chai). Beat until smooth and spreadable. If the frosting is too loose, chill for 10–15 minutes or add powdered sugar a ¼ cup at a time.

Spread frosting evenly over the completely cooled cake. Chill for 15–20 minutes for the cleanest slices. Cut into bars and finish with a light dusting of cinnamon or crushed chai cookies if desired.

Preheat oven to 350°F. Line an 8×8-inch pan with parchment paper and spray lightly with non-stick baking spray.

Brew the chai: steep 2–3 chai tea bags in hot water for 10 minutes. Let cool completely before using — hot liquid can over-activate the mix and make the cake dense.

Mix the batter: in a large bowl, combine cake mix, cooled chai tea, melted butter, eggs, sour cream (if using), and chai spice blend. Stir until smooth — don't overmix. For extra depth, brown your butter first: cook in a saucepan over medium heat, swirling until golden and nutty, then cool before using.

Pour batter into the prepared pan and bake 25–30 minutes, until a toothpick inserted in the center comes out clean. Cool completely in the pan before frosting — warm cake will melt the frosting.

Make the frosting: beat softened cream cheese and butter together until light and fluffy. Gradually add powdered sugar, then the chai spice blend and vanilla (or brewed chai). Beat until smooth and spreadable. If the frosting is too loose, chill for 10–15 minutes or add powdered sugar a ¼ cup at a time.

Spread frosting evenly over the completely cooled cake. Chill for 15–20 minutes for the cleanest slices. Cut into bars and finish with a light dusting of cinnamon or crushed chai cookies if desired.

Preheat oven to 350°F. Line an 8×8-inch pan with parchment paper and spray lightly with non-stick baking spray.

Brew the chai: steep 2–3 chai tea bags in hot water for 10 minutes. Let cool completely before using — hot liquid can over-activate the mix and make the cake dense.

Mix the batter: in a large bowl, combine cake mix, cooled chai tea, melted butter, eggs, sour cream (if using), and chai spice blend. Stir until smooth — don't overmix. For extra depth, brown your butter first: cook in a saucepan over medium heat, swirling until golden and nutty, then cool before using.

Pour batter into the prepared pan and bake 25–30 minutes, until a toothpick inserted in the center comes out clean. Cool completely in the pan before frosting — warm cake will melt the frosting.

Make the frosting: beat softened cream cheese and butter together until light and fluffy. Gradually add powdered sugar, then the chai spice blend and vanilla (or brewed chai). Beat until smooth and spreadable. If the frosting is too loose, chill for 10–15 minutes or add powdered sugar a ¼ cup at a time.

Spread frosting evenly over the completely cooled cake. Chill for 15–20 minutes for the cleanest slices. Cut into bars and finish with a light dusting of cinnamon or crushed chai cookies if desired.

Preheat oven to 350°F. Line an 8×8-inch pan with parchment paper and spray lightly with non-stick baking spray.

Brew the chai: steep 2–3 chai tea bags in hot water for 10 minutes. Let cool completely before using — hot liquid can over-activate the mix and make the cake dense.

Mix the batter: in a large bowl, combine cake mix, cooled chai tea, melted butter, eggs, sour cream (if using), and chai spice blend. Stir until smooth — don't overmix. For extra depth, brown your butter first: cook in a saucepan over medium heat, swirling until golden and nutty, then cool before using.

Pour batter into the prepared pan and bake 25–30 minutes, until a toothpick inserted in the center comes out clean. Cool completely in the pan before frosting — warm cake will melt the frosting.

Make the frosting: beat softened cream cheese and butter together until light and fluffy. Gradually add powdered sugar, then the chai spice blend and vanilla (or brewed chai). Beat until smooth and spreadable. If the frosting is too loose, chill for 10–15 minutes or add powdered sugar a ¼ cup at a time.

Spread frosting evenly over the completely cooled cake. Chill for 15–20 minutes for the cleanest slices. Cut into bars and finish with a light dusting of cinnamon or crushed chai cookies if desired.

Preheat oven to 350°F. Line an 8×8-inch pan with parchment paper and spray lightly with non-stick baking spray.

Brew the chai: steep 2–3 chai tea bags in hot water for 10 minutes. Let cool completely before using — hot liquid can over-activate the mix and make the cake dense.

Mix the batter: in a large bowl, combine cake mix, cooled chai tea, melted butter, eggs, sour cream (if using), and chai spice blend. Stir until smooth — don't overmix. For extra depth, brown your butter first: cook in a saucepan over medium heat, swirling until golden and nutty, then cool before using.

Pour batter into the prepared pan and bake 25–30 minutes, until a toothpick inserted in the center comes out clean. Cool completely in the pan before frosting — warm cake will melt the frosting.

Make the frosting: beat softened cream cheese and butter together until light and fluffy. Gradually add powdered sugar, then the chai spice blend and vanilla (or brewed chai). Beat until smooth and spreadable. If the frosting is too loose, chill for 10–15 minutes or add powdered sugar a ¼ cup at a time.

Spread frosting evenly over the completely cooled cake. Chill for 15–20 minutes for the cleanest slices. Cut into bars and finish with a light dusting of cinnamon or crushed chai cookies if desired.

Preheat oven to 350°F. Line an 8×8-inch pan with parchment paper and spray lightly with non-stick baking spray.

Brew the chai: steep 2–3 chai tea bags in hot water for 10 minutes. Let cool completely before using — hot liquid can over-activate the mix and make the cake dense.

Mix the batter: in a large bowl, combine cake mix, cooled chai tea, melted butter, eggs, sour cream (if using), and chai spice blend. Stir until smooth — don't overmix. For extra depth, brown your butter first: cook in a saucepan over medium heat, swirling until golden and nutty, then cool before using.

Pour batter into the prepared pan and bake 25–30 minutes, until a toothpick inserted in the center comes out clean. Cool completely in the pan before frosting — warm cake will melt the frosting.

Make the frosting: beat softened cream cheese and butter together until light and fluffy. Gradually add powdered sugar, then the chai spice blend and vanilla (or brewed chai). Beat until smooth and spreadable. If the frosting is too loose, chill for 10–15 minutes or add powdered sugar a ¼ cup at a time.

Spread frosting evenly over the completely cooled cake. Chill for 15–20 minutes for the cleanest slices. Cut into bars and finish with a light dusting of cinnamon or crushed chai cookies if desired.

Preheat oven to 350°F. Line an 8×8-inch pan with parchment paper and spray lightly with non-stick baking spray.

Brew the chai: steep 2–3 chai tea bags in hot water for 10 minutes. Let cool completely before using — hot liquid can over-activate the mix and make the cake dense.

Mix the batter: in a large bowl, combine cake mix, cooled chai tea, melted butter, eggs, sour cream (if using), and chai spice blend. Stir until smooth — don't overmix. For extra depth, brown your butter first: cook in a saucepan over medium heat, swirling until golden and nutty, then cool before using.

Pour batter into the prepared pan and bake 25–30 minutes, until a toothpick inserted in the center comes out clean. Cool completely in the pan before frosting — warm cake will melt the frosting.

Make the frosting: beat softened cream cheese and butter together until light and fluffy. Gradually add powdered sugar, then the chai spice blend and vanilla (or brewed chai). Beat until smooth and spreadable. If the frosting is too loose, chill for 10–15 minutes or add powdered sugar a ¼ cup at a time.

Spread frosting evenly over the completely cooled cake. Chill for 15–20 minutes for the cleanest slices. Cut into bars and finish with a light dusting of cinnamon or crushed chai cookies if desired.

Preheat oven to 350°F. Line an 8×8-inch pan with parchment paper and spray lightly with non-stick baking spray.

Brew the chai: steep 2–3 chai tea bags in hot water for 10 minutes. Let cool completely before using — hot liquid can over-activate the mix and make the cake dense.

Mix the batter: in a large bowl, combine cake mix, cooled chai tea, melted butter, eggs, sour cream (if using), and chai spice blend. Stir until smooth — don't overmix. For extra depth, brown your butter first: cook in a saucepan over medium heat, swirling until golden and nutty, then cool before using.

Pour batter into the prepared pan and bake 25–30 minutes, until a toothpick inserted in the center comes out clean. Cool completely in the pan before frosting — warm cake will melt the frosting.

Make the frosting: beat softened cream cheese and butter together until light and fluffy. Gradually add powdered sugar, then the chai spice blend and vanilla (or brewed chai). Beat until smooth and spreadable. If the frosting is too loose, chill for 10–15 minutes or add powdered sugar a ¼ cup at a time.

Spread frosting evenly over the completely cooled cake. Chill for 15–20 minutes for the cleanest slices. Cut into bars and finish with a light dusting of cinnamon or crushed chai cookies if desired.

Preheat oven to 350°F. Line an 8×8-inch pan with parchment paper and spray lightly with non-stick baking spray.

Brew the chai: steep 2–3 chai tea bags in hot water for 10 minutes. Let cool completely before using — hot liquid can over-activate the mix and make the cake dense.

Mix the batter: in a large bowl, combine cake mix, cooled chai tea, melted butter, eggs, sour cream (if using), and chai spice blend. Stir until smooth — don't overmix. For extra depth, brown your butter first: cook in a saucepan over medium heat, swirling until golden and nutty, then cool before using.

Pour batter into the prepared pan and bake 25–30 minutes, until a toothpick inserted in the center comes out clean. Cool completely in the pan before frosting — warm cake will melt the frosting.

Make the frosting: beat softened cream cheese and butter together until light and fluffy. Gradually add powdered sugar, then the chai spice blend and vanilla (or brewed chai). Beat until smooth and spreadable. If the frosting is too loose, chill for 10–15 minutes or add powdered sugar a ¼ cup at a time.

Spread frosting evenly over the completely cooled cake. Chill for 15–20 minutes for the cleanest slices. Cut into bars and finish with a light dusting of cinnamon or crushed chai cookies if desired.

Preheat oven to 350°F. Line an 8×8-inch pan with parchment paper and spray lightly with non-stick baking spray.

Brew the chai: steep 2–3 chai tea bags in hot water for 10 minutes. Let cool completely before using — hot liquid can over-activate the mix and make the cake dense.

Mix the batter: in a large bowl, combine cake mix, cooled chai tea, melted butter, eggs, sour cream (if using), and chai spice blend. Stir until smooth — don't overmix. For extra depth, brown your butter first: cook in a saucepan over medium heat, swirling until golden and nutty, then cool before using.

Pour batter into the prepared pan and bake 25–30 minutes, until a toothpick inserted in the center comes out clean. Cool completely in the pan before frosting — warm cake will melt the frosting.

Make the frosting: beat softened cream cheese and butter together until light and fluffy. Gradually add powdered sugar, then the chai spice blend and vanilla (or brewed chai). Beat until smooth and spreadable. If the frosting is too loose, chill for 10–15 minutes or add powdered sugar a ¼ cup at a time.

Spread frosting evenly over the completely cooled cake. Chill for 15–20 minutes for the cleanest slices. Cut into bars and finish with a light dusting of cinnamon or crushed chai cookies if desired.

Preheat oven to 350°F. Line an 8×8-inch pan with parchment paper and spray lightly with non-stick baking spray.

Brew the chai: steep 2–3 chai tea bags in hot water for 10 minutes. Let cool completely before using — hot liquid can over-activate the mix and make the cake dense.

Mix the batter: in a large bowl, combine cake mix, cooled chai tea, melted butter, eggs, sour cream (if using), and chai spice blend. Stir until smooth — don't overmix. For extra depth, brown your butter first: cook in a saucepan over medium heat, swirling until golden and nutty, then cool before using.

Pour batter into the prepared pan and bake 25–30 minutes, until a toothpick inserted in the center comes out clean. Cool completely in the pan before frosting — warm cake will melt the frosting.

Make the frosting: beat softened cream cheese and butter together until light and fluffy. Gradually add powdered sugar, then the chai spice blend and vanilla (or brewed chai). Beat until smooth and spreadable. If the frosting is too loose, chill for 10–15 minutes or add powdered sugar a ¼ cup at a time.

Spread frosting evenly over the completely cooled cake. Chill for 15–20 minutes for the cleanest slices. Cut into bars and finish with a light dusting of cinnamon or crushed chai cookies if desired.

Preheat oven to 350°F. Line an 8×8-inch pan with parchment paper and spray lightly with non-stick baking spray.

Brew the chai: steep 2–3 chai tea bags in hot water for 10 minutes. Let cool completely before using — hot liquid can over-activate the mix and make the cake dense.

Mix the batter: in a large bowl, combine cake mix, cooled chai tea, melted butter, eggs, sour cream (if using), and chai spice blend. Stir until smooth — don't overmix. For extra depth, brown your butter first: cook in a saucepan over medium heat, swirling until golden and nutty, then cool before using.

Pour batter into the prepared pan and bake 25–30 minutes, until a toothpick inserted in the center comes out clean. Cool completely in the pan before frosting — warm cake will melt the frosting.

Make the frosting: beat softened cream cheese and butter together until light and fluffy. Gradually add powdered sugar, then the chai spice blend and vanilla (or brewed chai). Beat until smooth and spreadable. If the frosting is too loose, chill for 10–15 minutes or add powdered sugar a ¼ cup at a time.

Spread frosting evenly over the completely cooled cake. Chill for 15–20 minutes for the cleanest slices. Cut into bars and finish with a light dusting of cinnamon or crushed chai cookies if desired.

Preheat oven to 350°F. Line an 8×8-inch pan with parchment paper and spray lightly with non-stick baking spray.

Brew the chai: steep 2–3 chai tea bags in hot water for 10 minutes. Let cool completely before using — hot liquid can over-activate the mix and make the cake dense.

Mix the batter: in a large bowl, combine cake mix, cooled chai tea, melted butter, eggs, sour cream (if using), and chai spice blend. Stir until smooth — don't overmix. For extra depth, brown your butter first: cook in a saucepan over medium heat, swirling until golden and nutty, then cool before using.

Pour batter into the prepared pan and bake 25–30 minutes, until a toothpick inserted in the center comes out clean. Cool completely in the pan before frosting — warm cake will melt the frosting.

Make the frosting: beat softened cream cheese and butter together until light and fluffy. Gradually add powdered sugar, then the chai spice blend and vanilla (or brewed chai). Beat until smooth and spreadable. If the frosting is too loose, chill for 10–15 minutes or add powdered sugar a ¼ cup at a time.

Spread frosting evenly over the completely cooled cake. Chill for 15–20 minutes for the cleanest slices. Cut into bars and finish with a light dusting of cinnamon or crushed chai cookies if desired.

Preheat oven to 350°F. Line an 8×8-inch pan with parchment paper and spray lightly with non-stick baking spray.

Brew the chai: steep 2–3 chai tea bags in hot water for 10 minutes. Let cool completely before using — hot liquid can over-activate the mix and make the cake dense.

Mix the batter: in a large bowl, combine cake mix, cooled chai tea, melted butter, eggs, sour cream (if using), and chai spice blend. Stir until smooth — don't overmix. For extra depth, brown your butter first: cook in a saucepan over medium heat, swirling until golden and nutty, then cool before using.

Pour batter into the prepared pan and bake 25–30 minutes, until a toothpick inserted in the center comes out clean. Cool completely in the pan before frosting — warm cake will melt the frosting.

Make the frosting: beat softened cream cheese and butter together until light and fluffy. Gradually add powdered sugar, then the chai spice blend and vanilla (or brewed chai). Beat until smooth and spreadable. If the frosting is too loose, chill for 10–15 minutes or add powdered sugar a ¼ cup at a time.

Spread frosting evenly over the completely cooled cake. Chill for 15–20 minutes for the cleanest slices. Cut into bars and finish with a light dusting of cinnamon or crushed chai cookies if desired.

Preheat oven to 350°F. Line an 8×8-inch pan with parchment paper and spray lightly with non-stick baking spray.

Brew the chai: steep 2–3 chai tea bags in hot water for 10 minutes. Let cool completely before using — hot liquid can over-activate the mix and make the cake dense.

Mix the batter: in a large bowl, combine cake mix, cooled chai tea, melted butter, eggs, sour cream (if using), and chai spice blend. Stir until smooth — don't overmix. For extra depth, brown your butter first: cook in a saucepan over medium heat, swirling until golden and nutty, then cool before using.

Pour batter into the prepared pan and bake 25–30 minutes, until a toothpick inserted in the center comes out clean. Cool completely in the pan before frosting — warm cake will melt the frosting.

Make the frosting: beat softened cream cheese and butter together until light and fluffy. Gradually add powdered sugar, then the chai spice blend and vanilla (or brewed chai). Beat until smooth and spreadable. If the frosting is too loose, chill for 10–15 minutes or add powdered sugar a ¼ cup at a time.

Spread frosting evenly over the completely cooled cake. Chill for 15–20 minutes for the cleanest slices. Cut into bars and finish with a light dusting of cinnamon or crushed chai cookies if desired.

Preheat oven to 350°F. Line an 8×8-inch pan with parchment paper and spray lightly with non-stick baking spray.

Brew the chai: steep 2–3 chai tea bags in hot water for 10 minutes. Let cool completely before using — hot liquid can over-activate the mix and make the cake dense.

Mix the batter: in a large bowl, combine cake mix, cooled chai tea, melted butter, eggs, sour cream (if using), and chai spice blend. Stir until smooth — don't overmix. For extra depth, brown your butter first: cook in a saucepan over medium heat, swirling until golden and nutty, then cool before using.

Pour batter into the prepared pan and bake 25–30 minutes, until a toothpick inserted in the center comes out clean. Cool completely in the pan before frosting — warm cake will melt the frosting.

Make the frosting: beat softened cream cheese and butter together until light and fluffy. Gradually add powdered sugar, then the chai spice blend and vanilla (or brewed chai). Beat until smooth and spreadable. If the frosting is too loose, chill for 10–15 minutes or add powdered sugar a ¼ cup at a time.

Spread frosting evenly over the completely cooled cake. Chill for 15–20 minutes for the cleanest slices. Cut into bars and finish with a light dusting of cinnamon or crushed chai cookies if desired.

Preheat oven to 350°F. Line an 8×8-inch pan with parchment paper and spray lightly with non-stick baking spray.

Brew the chai: steep 2–3 chai tea bags in hot water for 10 minutes. Let cool completely before using — hot liquid can over-activate the mix and make the cake dense.

Mix the batter: in a large bowl, combine cake mix, cooled chai tea, melted butter, eggs, sour cream (if using), and chai spice blend. Stir until smooth — don't overmix. For extra depth, brown your butter first: cook in a saucepan over medium heat, swirling until golden and nutty, then cool before using.

Pour batter into the prepared pan and bake 25–30 minutes, until a toothpick inserted in the center comes out clean. Cool completely in the pan before frosting — warm cake will melt the frosting.

Make the frosting: beat softened cream cheese and butter together until light and fluffy. Gradually add powdered sugar, then the chai spice blend and vanilla (or brewed chai). Beat until smooth and spreadable. If the frosting is too loose, chill for 10–15 minutes or add powdered sugar a ¼ cup at a time.

Spread frosting evenly over the completely cooled cake. Chill for 15–20 minutes for the cleanest slices. Cut into bars and finish with a light dusting of cinnamon or crushed chai cookies if desired.

Preheat oven to 350°F. Line an 8×8-inch pan with parchment paper and spray lightly with non-stick baking spray.

Brew the chai: steep 2–3 chai tea bags in hot water for 10 minutes. Let cool completely before using — hot liquid can over-activate the mix and make the cake dense.

Mix the batter: in a large bowl, combine cake mix, cooled chai tea, melted butter, eggs, sour cream (if using), and chai spice blend. Stir until smooth — don't overmix. For extra depth, brown your butter first: cook in a saucepan over medium heat, swirling until golden and nutty, then cool before using.

Pour batter into the prepared pan and bake 25–30 minutes, until a toothpick inserted in the center comes out clean. Cool completely in the pan before frosting — warm cake will melt the frosting.

Make the frosting: beat softened cream cheese and butter together until light and fluffy. Gradually add powdered sugar, then the chai spice blend and vanilla (or brewed chai). Beat until smooth and spreadable. If the frosting is too loose, chill for 10–15 minutes or add powdered sugar a ¼ cup at a time.

Spread frosting evenly over the completely cooled cake. Chill for 15–20 minutes for the cleanest slices. Cut into bars and finish with a light dusting of cinnamon or crushed chai cookies if desired.