boba cake

This milk tea boba cake represents everyone's favourite bubble tea drink. The base is a light and fluffy genoise cake topped with a mascarpone royal milk tea cream, and a mountain of boba pearls on top.

Milk Tea Boba Cake

Eggs

Cup (50 grams) + 1 Tbsp (12 grams) Granulated Sugar

Tsp (2 grams) Cornstarch* (omit if you have cake flour)

Kosher Salt

Tsp Vanilla Extract (or 1/2 Tsp Vanilla Bean Paste)

Tbsp (15 milliliters) Milk

Tbsp (15 milliliters) Neutral Oil (like Vegetable Oil,

Tbsp (30 milliliters) + 1/2 Cup (120 milliliters) Heavy Cream

Cup (60 grams) Mascarpone Cheese

Tbsp

Tsp Vanilla Extract

Cup Uncooked Boba Tapioca Pearls

Line a 6- inch round cake tin with parchment paper on the bottom and around the sides. Don’t grease the pan. Set the pan aside. Preheat your oven to 325 degrees Fahrenheit.

Separate the egg whites from the yolk from 2 eggs. To the egg yolks, add 1 tsp of cornstarch (if you are using cake flour, skip this step), 1 tbsp of sugar, and a pinch of salt. Whisk until you cannot feel any sugar granules.

Using a stand mixer or an electric mixer, whisk the egg whites until they become frothy. Add 1/3 of the granulated sugar (total 1/4 cup sugar) and mix until the sugar is dissolved. Continue to add the sugar in thirds until the entire 1/4 cup of sugar is added. Before the meringue becomes forms medium peaks, add in your vanilla extract or vanilla bean paste and mix it in.

Once the meringue is well formed, add in your egg yolk mixture. Carefully mix in the egg yolks without deflating the meringue.

Sift in half of your flour (total 1/3 cup). Gently fold in half of the flour using a spatula. Fold the meringue from the outside, gently lifting the spatula and scooping on the outside of the bowl. This will prevent your meringue from deflating. Once you can no longer see any flour, sift in the last half of the flour and repeat folding until no flour remains visible.

In a separate bowl, add in 1 tbsp of vegetable oil and 1 tbsp of milk. Add in around 2 tbsp of the batter and mix well. It’s okay to deflate this small amount of batter. Pour the oil milk batter around the outside of the main batter and gently fold until it becomes one.

Pour the batter into your lined cake pan. Using a chopstick, swirl it around the batter to gently deflate air bubbles and evenly spread out the batter. Tap the cake pan on a flat counter once to again, deflate any air bubbles.

Bake at 325 Fahrenheit for 25 minutes, or until the top is golden brown. Do not open the oven door, until the cake is around 95% baked, otherwise, it will deflate. Once the top is golden brown, remove it from the oven and let it cool completely on the counter in the pan. The genoise may deflate slightly (especially around the sides) but that’s okay. The genoise should not deflate more than around 10-15% height-wise.

Genoise

Use store-bought or homemade boba pearls. To cook: Boil a medium-sized pot of water. Once the water comes to a boil, add in 3/4 cup of uncooked boba pearls. Cook for 30 minutes on medium-high heat, stirring once in a while.

After 30 minutes, remove the pot from the heat. Cover with a lid and let it sit for 15 minutes. After 15 minutes, add 1/4 cup of packed brown sugar (or to your level of sweetness) and mix. Remove around 1 cup of pearls and let it cool.

Boba Tapioca Pearls

In a microwave-safe cup, add in 2 tbsp of heavy cream. Warm it up for around 20 seconds, until it is warm to touch. Add in 2-3 tbsp of Royal Milk Tea powder (depending on how strong you want it) and mix well, until the powder is dissolved. Add in ¼ cup of mascarpone cheese and mix well.*If you don't have Royal Milk Tea Powder, steep 2-3 tbsp of heavy cream with one black tea bag of your choice. Cool slightly, then add mascarpone cheese. Continue on to step two.

Using a whisk, hand mixer, stand mixer (or even an immersion blender- which is what I used), add in ½ cup of heavy cream with 1 tbsp of granulated sugar. Whip until you form soft peaks. *If you don’t have Royal Milk Tea Powder, and are using black tea to flavour the cream, add in an additional tbsp of sugar.*

Add the milk tea mascarpone to the whipped cream and add ½ tsp of vanilla extract. Mix until the mascarpone is just mixed into the whipped cream.

Mascarpone Milk Tea Cream

Remove the cooled genoise from the cake pan. Remove the parchment paper and place the cake onto a plate. Add a generous amount of mascarpone milk tea cream on top. You can add some to the side if you like, but I chose not to for a more rustic look.

Add around 1 cup of cooled boba pearls on top of the cream. Slice and serve immediately! Boba pearls are best consumed the day of, however will still be good for one day in the fridge.

Assemble

This boba milk tea cake consists of sweet black tea infused cake layers, milk tea buttercream, and warm brown sugar tapioca pearls.Yield: three layer 6-inch cake

Boba Milk Tea Cake

milk ((170 g))

black tea bags, or 7 teaspoons loose leaf black tea

cake flour ((300 g))

sugar

baking powder

salt

eggs

water

light brown sugar ((100 g), packed)

black tea bags, black tea

milk ((76 g))

unsalted butter, ((227 g) room temp)

confectioners' sugar ((400 g))

vanilla extract

Tablespoons black tea milk concentrate

fine sea salt

black tea simple syrup

Tablespoon black tea milk concentrate

black tapioca pearls*

Bring milk to a simmer. Add tea and steep for 30 minutes. Strain out tea. Squeeze out as much liquids from tea as possible. Measure remaining liquid. Add additional milk as necessary until you have ¾ cup liquids.

Preheat oven to 350° F. Lightly butter and flour three 6-inch round cake pans. Line with parchment paper. Set aside.

In the bowl of a stand mixer fitted with a paddle attachment, combine 2 cups flour (reserve remaining ½ cup), sugar, baking powder, and salt. Run mixer on speed. Add butter in three additions. Continue to mix on low speed until mixture is crumbly.

In another bowl, combine infused tea milk, eggs, and egg white. Add half of liquid to mixing bowl. Mix on medium speed until incorporated. Scrape down bowl as needed to ensure thorough mixing. Add remaining half of liquid and mix until batter is combined. The batter will look curdled. Add reserved ½ cup flour and mix until batter comes together.

Evenly distribute batter among prepared cake pans. Bake for 30-35 minutes until toothpick inserted in center of cake comes out clean. Allow cake to cool in pan for 10-15 minutes. Run an offset spatula along the sides of cake pan to loosen cake. Invert cake onto a wire rack and allow to cool to room temperature.

Milk Tea Cake:

Combine water and sugar in a small sauce pot. Bring to a boil until sugar has dissolve. Remove from heat. Add tea and steep for 20 minutes. Strain out tea. Cool to room temperature and keep store in the fridge until ready to use.&nbsp;

Black Tea Simple Syrup:

Warm milk to a simmer. Remove from heat. Add tea bags and let steep for 15 minutes. Squeeze out as much liquid from tea bags. Discard tea bags. Keep chilled until ready to use.

Milk Tea Concentrate:

In the bowl of a stand mixer fitted with a paddle attachment (or using an electric hand mixer), cream butter until smooth. Add powdered sugar and mix until incorporated. Scrape down bowl as needed. Add vanilla, salt, and milk tea concentrate. Mix until thoroughly combined.

Milk Tea Buttercream:

Combine black tea simple syrup and milk tea concentrate before assembling cake.&nbsp;

Soaking Syrup:

Fill a heavy bottomed sauce pot with 5 cups water. Bring to a boil. Add dried tapioca pearls. Stir to combine and distribute pearls. Allow mixture to continue boiling for about 40 minutes. At this point the pearls should look gelatinous. Reduce heat to a simmer and cook for another 15 minutes until peals are soft and chewy. Add brown sugar and continue to simmer until sugar has dissolved. Remove from heat and allow tapioca pearls to cool. As mixture cools, the syrup will thicken. Keep warm until ready to use.&nbsp;

Tapioca Pearls:

Place one cake round on cake board (or serving plate). Brush cake layer with soaking syrup. Spring a thin layer of buttercream over cake layer. Repeat with second and third cake layer.

Spread buttercream around the exterior of cake to seal in any crumbs. Chill in the fridge for 15 minutes to set up. Add another thin coat of buttercream all over cake.&nbsp;

Keep cake chilled. Allow cake to sit at room temperature for 15 minutes before serving. Just before slicing, add warm tapioca pearls to top of cake. Serve cake slices with additional tapioca pearls, if desired.

Assembly:

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Milk Tea Boba Cake

Boba Milk Tea Cake

Top 2 boba cake recipes from across the web

The most viewed boba cake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Milk Tea Boba Cake

Boba Milk Tea Cake

The most viewed boba cake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine