Brew a 1/2 cup of Chai tea and set to the side to steep.

Preheat the oven to 350 degrees. Grease an 18"x13"x2" baking pan, line the bottom with parchment paper, and then oil the top of the parchment paper too.

In a medium-size bowl combine the all-purpose flour, baking powder, salt, cinnamon, and cardamom and set to the side.

In your Kitchenaid mixer with the whisk attachment add in the butter, vegetable oil, and sugar and whip together for 3-5 minutes, until fluffy.

Next, add in the eggs and vanilla again whipping until combined and fluffy, 3-5 minutes. The batter should be a nice pale yellow when it's whipped enough.

In a small bowl, measure out a cup of sour cream. Add brewed chai tea to the sour cream and mix them together. This will warm up the sour cream and cool down the tea before adding it to the cake batter. Once they are mixed together, pour the mixture into the mixer and combine it with the other ingredients.

Finally, add the dry ingredients in and mix the cake batter until everything is thoroughly combined and smooth.

Pour the batter into the prepared baking pan and smooth it out so it's level. Drop the pan on the counter a few times to knock out any bubbles that may be trapped in the batter.

Place the cake in the oven on the middle rack and bake at 350 degrees for 35-40 minutes or until the cake is lightly golden brown, the edges have started to pull away from the pan, and a toothpick inserted into the middle comes out clean.

Remove from the oven and allow the cake to cool in the pan for 20 minutes. Then, carefully remove the cake from the pan and allow it to finish cooling on a cooling rack.

Once the sponge is cool, use a 4" circle cookie cutter to cut out the rounds to make the mini cakes. You should be able to get 12 rounds out of the sheet of cake.

While the cake is cooling, it's time to make the frosting!

In your Kitchenaid mixer fitted with the whisk attachment, add in the butter and powdered sugar and begin mixing at low speed.

Next, add in the vanilla, lemon juice, and heavy whipping cream.

Once the powdered sugar is combined, turn the mixer up to high speed and allow the frosting to whip for 3-5 minutes, or until it is fluffy and light.

Each cake is made up of three rounds. Start with the bottom round and frost the top with a layer of vanilla buttercream. On top of the buttercream, spread a layer of fig jam, and then spread another layer of buttercream. Place the second cake round on top of that and repeat the layer of buttercream, fig jam, and buttercream. Place the final round on top and minimally frost the whole mini cake to create the semi-naked look.

Repeat this process with the 3 other cakes until all 4 cakes are stacked and frosted.

Decorate the tops with fresh flowers or fruit!

Serve immediately and enjoy!

Or wrap and place in the fridge to enjoy later. The cake will keep for a couple of days in the fridge, but it's the best served the day of!