• Preheat oven to 325°F. Position oven rack in the center of the oven.
• Add butter, oil, and brown sugar to the bowl of a stand mixer (or a large bowl and use a hand mixer). Cream mixture on medium speed until lightened in color and fluffy, about 3 minutes.
  1 ¼ cups unsalted butter, 5 teaspoon vegetable oil, 2⅔ cups light brown sugar
• Add in room temperature eggs, one at a time, followed by vanilla extract, mixing well after each addition.
  1 tablespoon pure vanilla extract, 5 large eggs
• In a separate bowl, whisk together flour, chai masala blend, baking powder, and salt until well combined.
  2½ cups cake flour, 4 teaspoon chai masala blend, 1¼ teaspoon salt, ½ teaspoon baking powder
• Alternate folding in dry ingredients and sour cream into batter mixture, beginning and ending with flour, until just combined.
  1 cup full-fat sour cream
• Brush a thin layer of cake release (cake goop) all over inside of the pan, being sure to get it in the crevices.
  cake release spread, a.k.a. "cake goop"
• Spoon cake batter evenly into prepared pan. Tap pan firmly on the counter to eliminate air bubbles (you should see a few bubbles come to the surface).
• Bake in preheated oven for 60-75 minutes, or until a toothpick entered into the center of the cake comes out clean, or an instant-read thermometer in the center of the cake reads 210℉.
• Let cake cool in pan 10-15 minutes, then carefully flip out onto a wire rack to cool completely.

Brown Butter Cream Cheese Glaze

• Melt butter over medium heat in a light-colored sauté pan. Allow to foam and continue stirring until milk solids have separated and butter begins to turn golden brown. Immediately transfer brown butter to a small heat-proof bowl, scraping out brown bits with it. Cool to room temperature.
  2 tablespoon unsalted butter
• Beat softened cream cheese and cooled brown butter with an electric mixer until smooth and creamy, about 2 minutes. Add vanilla extract and salt.
  2 oz full-fat cream cheese, 1 teaspoon pure vanilla extract, pinch salt
• Gradually add in chai masala and powdered sugar, mixing on low, until combined. Beat another minute until smooth and creamy. Mix in milk to achieve desired consistency.
  1 teaspoon chai masala blend, 2 cups powdered sugar, ¼ cup milk
• Pour glaze over cooled cake, let set, and serve.