Hi Monisha! You can absolutely make the cake layers one day ahead. Instructions for storage are in the notes section of this recipe. I also made a blog post about making all the elements of a cake ahead just in case that would come in handy: https://sugarandsparrow.com/making-cakes-ahead/

Hi Jeanie! I’m so so happy this cake was such a hit and that you’re planning on making it for other occasions! Your idea of adding pumpkin to the batter is actually GENIUS. A pumpkin chai cake would be sublime. I wonder if starting with this pumpkin cake recipe but adding the chai spice mix + the chai milk would be easier? Just a thought: https://sugarandsparrow.com/pumpkin-layer-cake-recipe/ now I want to make a pumpkin chai cake!

Unsweetened Applesauce is the best alternative in baking cakes as a sugar alternative in my experience. When you use Applesauce over sugar, you need to reduce the liquid in the recipe. What I do is omit half the eggs (or 1 egg) then reduce the other liquids to account for the Applesauce. If you don’t reduce the fluids, it can make the batter too runny. If that happens, add flour 2 tablespoons at a time to thicken it up. My dad’s side is the family were all diabetics, and splenda wasn’t around when I got into baking, so I learned that most fruit purees can be used instead of sugar. I’ve had best experiences with Applesauce. (In case anyone else needs to know, lol)

Unsweetened apple sauce would work as the egg replacement in this recipe, but you’d want to also cut back on the sugar. Look up proper replacement measurements. You could probably also use banana, but they would potentially impart a slight flavor, though it’s imagine it would be delicious.

Hi Dhara! Yes, exactly. 2 1/4 tsp = 2 teaspoons + 1/4 teaspoon. Hope that helps and I’m cheering you on in your baking!

Hi Anna! It’s a standard sized tea bag BUT there’s a lot of chai spice in both the cake and the buttercream recipes, so the chai flavor ends up being quite strong throughout. Hope that helps!