Using a countertop mixer, cream butter and sugar together until light and fluffy in color (~5 minutes on medium speed).

Add eggs one at a time, mixing on low after each addition until fully incorporated.

Add cinnamon, ginger, cardamom and flour 1 cup at a time, mixing on low after each addition until fully incorporated.

Add Caramel Chai Tea Latte and mix on low speed until a smooth batter forms (~1-2 minutes).

Pour batter into a greased tube or bundt pan. Bake at 325°F for 90-100 minutes, or until a toothpick inserted into the center of the cake comes out clean.

Allow cake to cool at room temperature for at least 30 minutes.

Place the sugar in a heavy-bottomed saucepan over medium heat. Whisk the sugar constantly as it begins to melt. (Tip: Use a larger saucepan than you might think because the mixture will bubble up when the other ingredients are added!)

Once the sugar has fully melted and turns light caramel in color, remove pan from heat and add the butter. Stir until butter has fully melted. (Note: The mixture will bubble up rapidly once the butter is added, so use caution.)

Slowly whisk in the heavy cream. (Tip: If the caramel seizes up when you add the liquid, you can place it back over low temperature and whisk constantly until it turns into a thick sauce.)

Let cool at room temperature for at least 20 minutes.

Drizzles plates with Caramel Sauce before serving cake.