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Name: Boba Milk Tea Cake
Prep time: 80 min
Cook time: 25 min
Total time: 115 min
Ingredients: 1/2 cup whole milk; 6 oz butter; 5 eggs; 5 tea bags black tea; 2 tsp baking powder; 2.5 cups (10½ oz) flour; 1 cup (5 oz) icing sugar; 1 pinch salt; 1/2 cup (2½ oz) brown sugar; 100 g black tapioca pearls; 1/2 cup water; 3/4 cup whole milk; 5 tea bags black tea; 1/2 cup (3 oz) sugar; 3 tbsp milk tea syrup; 10 oz soft butter; 2 packets vanilla sugar; 1 3/4 cup (9 oz) icing sugar; 1 pinch salt

Boba Milk Tea Cake

Calories: 617.7kcal|Fat: 33.5g|Carbohydrates: 75.2g|Protein: 6.3g | 1 55

Recipe
Ingredients
Tips
Storage

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This three layer boba milk tea cake is infused with black tea and topped with milk tea buttercream and brown sugar tapioca pearls.

boba milk tea cake with brown sugar tapioca balls

Bubble tea is finally back and is currently an absolute trend drink! Since I am a bubble tea fan, I have tried this very special treat – a super delicious Bubble Tea Cake with Milk Tea Buttercream using bubble tea with milk as a component.

This cake is perfect for any occasion but you can get inspired by other cakes depending on the Occasions!

What is a Boba Milk Tea Cake?

The basis for our Bubble Tea Cake is formed by fluffy cake bases, which we soak with milk-tea syrup. The cake layers are then layered one at a time and frosted with a delicious milk tea buttercream. As a topping on top of each layer, the tapioca pearls in milk tea syrup are a must-try!

Why You’ll Like It

It will be an eye-catcher and the most discussed item at your next party. I bet no one has ever tasted something so delicious!

Tips to Prepare the Boba Milk Tea Cake

Let me warn you that this cake requires quite some effort and patience. However, once you try it once then everything will become easier. It’s also easier if you plan to do each component separately so that you’ll not find it too overwhelming.

I suggest doing it following this order:

Milk Tea Cake. It can be prepared even a day before and wrapping it in plastic wrap to keep fresh. I usually do it the night before serving it.
Milk Tea Syrup. This should be done when you assemble the cake together with the Buttercream
Milk Tea Buttercream. This should be done together with the syrup as it is required when assembling the cake. I love doing this not more than a few hours before serving. Living in a hot climate ensures that everything is kept fresh.
Brown Sugar Boba. Don’t prepare these ahead and put them in the refrigerator as they would harden making them impossible to eat. You should prepare these before assembling the cake. However, if you prefer you can do the topping at the very end before you’re prepared to serve.

Variations

Tea. I use black tea but you can choose your preferred Tea or use this taro tea milkshake as tea milk syrup in Step 2.
Tapioca Pearls. You may want to try these strawberry boba to have a different take on the recipe.

Health Info

Calories: 617.7kcal
Sugar: 47.9g
Sodium: 143.4mg
Fat: 33.5g
Carbohydrates: 75.2g
Fiber: 1g
Protein: 6.3g

Bubble Tea Cake with Milk Tea

Servings 12 servings

Calories 617.7

Prep Time 1 20

Cook Time 25

Total Time 1 55

Fat: 33.5g|Carbohydrates: 75.2g|Protein: 6.3g

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Description

This three layer boba milk tea cake is infused with black tea and topped with milk tea buttercream and brown sugar tapioca pearls.

Ingredients

MILK TEA CAKE

1/2 cup whole milk
6 oz butter
5 eggs
5 tea bags black tea
2 tsp baking powder
2.5 cups (10½ oz) flour
1 cup (5 oz) icing sugar
1 pinch salt

BROWN SUGAR BOBA (used between layers and as a topping)

1/2 cup (2½ oz) brown sugar
100 g black tapioca pearls

MILK TEA SYRUP

1/2 cup water
3/4 cup whole milk
5 tea bags black tea
1/2 cup (3 oz) sugar

MILK TEA BUTTERCREAM

3 tbsp milk tea syrup
10 oz soft butter
2 packets vanilla sugar
1 3/4 cup (9 oz) icing sugar
1 pinch salt

Instructions

STEP 1: MILK TEA CAKE

For the cake batter, bring the milk to a boil. Then add the tea bags and let steep for 15 minutes. Then strain the tea and squeeze out the bags.
Preheat the oven to 180 degrees and line three 18 cm springform pans with baking paper.
For the dough, now beat the butter together with the icing sugar and a little salt until thick and fluffy. Then you gradually add the eggs and continue beating well. Mix the flour with the baking powder and alternately fold it into the batter together with the tea milk.
Divide the dough into the three molds.
Bake the cakes in the hot oven for about 25 minutes until they are golden brown. Then let the bases cool down completely.

STEP 2: MILK TEA BUTTERCREAM, BROWN BOBA & MILK TEA SYRUP

Cook the tapioca pearls in boiling water for 2-3 minutes according to the package directions. Then add the brown sugar and mix with the pearls until dissolved. You may need to add a little more water. You should have a thick syrup with pearls.
Cook the milk tea syrup. To do this, heat the water and sugar in a small saucepan and simmer until the sugar has dissolved. Then add the tea and let it steep for about 15 minutes. Then mix with the milk and cool down to room temperature.
For the buttercream, beat the butter with the icing sugar and two sachets of vanilla sugar and some salt until thick and fluffy. Then fold in 3 tablespoons of the milk tea syrup.

STEP 3: ASSEMBLE THE BOBA MILK TEA CAKE

To form layers, drizzle a cake base with milk tea syrup. Now apply a layer of buttercream, put a few tapioca pearls on top and cover everything with another layer. Repeat this with all cake layers.
Cover the cake with the buttercream so that the bottom still shines through. Then put the whole thing in the freezer to chill for about 15 minutes.
Spread the remaining tapioca pearls on the cake and let them run down the edge.