gluten free chai tea cake with honey ginger cream cheese frosting

i have done a lot of baking since the last post and for some reason i can never find the time to post the recipes! lameous o'mally. ANYWAY i love converting gluten filled recipes to gluten free ones. it makes me feel like i am adding 1 more thing to someones arsenal that they wouldn't try on their own. when i saw this recipe on pinterest i knew it was a must make. i love spice-y cakes and i love honey even more, how could i go wrong?! so here is the converted recipe from tender crumb

1 and 1/3 cups of milk
6 chai tea bags, without added sweetner, such as Tazo
4 whole eggs
2 egg yolks
2 teaspoons of vanilla extract
1 1/4 cup brown rice flour
1 1/2 cups potato starch
2 cups of sugar
1 tsp xanthan gum
4 and 1/2 teaspoons of baking powder
2 teaspoons of ground cinnamon
1/2 teaspoon of ground cardamom
1/2 teaspoon of salt
2 sticks butter at room temp.

Preheat the oven to 350 Degrees F. Grease the bottom and sides of the pans and line with parchment paper. Grease the paper as well.

In a small saucepan bring the milk to a simmer over low med-low heat. Add the tea bags, careful not to let the paper tag fall into the milk. Remove from heat and allow the tea to steep for 5 minutes. Remove the teabags and squeeze out the milk. Let the chai milk cool completely.(i put mine in the fridge)

In a medium bowl mix the eggs, egg yolks, vanilla, and 1/3 cup of the chai milk. Whisk together.

Combine the flour, potato starch, sugar, baking powder, xanthan gum, cinnamon, cardamom, and salt in the bowl of a mixer. Beat on low for 30 seconds. Add the butter and the remaining chai milk, on med-low speed.

Raise the speed to medium and beat until light and fluffy. Add the egg mixture in three additions scraping the between additions. Divide the batter evenly among the pans.

Bake the cakes for 26-28 minutes, or until a cake tester inserted in the middle comes out clean. Allow the cakes to cool in the pans for 10 minutes.Remove cakes from pans and peel off parchment paper. Cool completely.

To assemble the cake place one layer flat side down a serving plate and top with 1/2 the icing. Spread to the edge and repeat with second layer. then frost sides.

Honey-Ginger Cream
2 and 1/2 cups of confectioners sugar (i increased it about 1 1/2 cups to make it thicker)
6 ounces of cream cheese at room temp.
6 tablespoons of unsalted butter at room temp.
1/2 cup of honey (any kind as long as liquid)
1/2 teaspoon of fresh grated ginger

whisk together the butter, honey, ginger and cream cheese and slowly add the sugar till whipped to perfection.