1. Brown 1 cup of butter to make Brown Butter, allow it to cool completely to room temperature before using.

Brown Butter Vanilla Cake

1. Preheat the oven to 350F/177C convection (325F/163C conventional) and grease and line three 6 inch cake pans.
2. In a medium bowl, whisk together the flour, baking powder and salt until they're evenly distributed.
   270 grams all-purpose flour spooned and leveled, 1 Tbsp baking powder, 1/2 tsp salt
3. Place the room temperature brown butter, the oil and the granulated sugar in a large bowl and use an electric mixer with the whisk attachment to beat them for 2 minutes.
   113 grams brown butter, 60 mL canola oil, 300 grams granulated sugar
4. Add the eggs, one at a time, beating on medium speed until each egg is fully incorporated. Add the vanilla extract and sour cream and beat just until combined.
   3 large eggs room temperature, 2 tsp vanilla bean paste, 170 grams sour cream
5. Add half of the dry ingredients to the wet ingredients, turn the mixer on low speed and then pour in the milk, followed by the rest of the dry ingredients.
   180 mL milk room temperature
6. Distribute the batter evenly among the three cake pans, about 14oz in each pan and bake for 30-35 minutes. When the cake is fully baked it will release itself from the edge of the pan and it will spring back if you press on the center of it.
7. Allow the cake to cool completely before frosting.

Brown Butter Cream Cheese Chai Frosting

1. Combine the powdered sugar with the spices and set aside.
   600 grams powdered sugar spooned and leveled, 1 tsp cinnamon, 1/2 tsp cardamom, 1/2 tsp nutmeg, 1/2 tsp ginger, 1/2 tsp cloves
2. With an electric mixer at medium-high speed, beat the room temperature brown butter, butter, cream cheese and vanilla until the mixture is pale and fluffy, 2-3 minutes.
   Rest of the brown butter room temperature (should be between 1/4-1/2 cup (56-113g)), 113 grams unsalted butter room temperature, 112 grams cream cheese room temperature, 2 tsp vanilla bean paste or extract
3. Lower the speed and slowly add in the powdered sugar mixture. Add in the cream, a little at a time, until consistency is spreadable. Beat for at least 5 minutes until all of the sugar is dissolved and doesn't feel grainy.
   30-60 mL (30-60mL) heavy whipping cream

Assemble

1. If you are making the poofs on top, set aside some frosting.
2. Place the first layer of cake on a cake board or stand. Top with 1/3 of frosting. Repeat with the second layer and then place the third layer on top. Frost the outside of your cake with the remaining frosting.
3. For the poofs on top, fill a piping bag with a star tip and pipe little poofs every where. Dust with cinnamon.