Boba Milk Tea Cake

INGREDIENTS

Milk Tea Cake

• 255 g whole milk
• 19.6 g black loose leaf tea or 6 black tea bags
• 300 g cake flour
• 247.5 g granulated sugar
• 16 g baking powder
• 2.46 g fine sea salt
• 227 g unsalted butter
• 3 large eggs
• 1 large egg white

Black Tea Simple Syrup

• 118 g water
• 100 g brown sugar
• 6.53 g loose leaf black tea or 2 black tea bags
• 7.29 g maple syrup

Black Tea Milk Concentrate

• 81.7 g whole milk
• 9.8 g loose tea leaf or 3 black tea bags

Milk Tea Butter Cream

• 75 g egg whites
• 150 g sugar (1)
• 33 g sugar (2)
• 42 g water
• 227 g unsalted butter
• 30 g black tea milk concentrate

Soaking Syrup

• 85 g black tea simple syrup
• 28.6 g black tea milk concentrate

Black Sugar Tapioca Pearls

• 150 g dried black tapioca pearls
• 100 g brown sugar

DIRECTIONS

☕ Step 1: Milk Tea Infusion

1. In a small pot, bring milk to a simmer.
2. Add black tea leaves and steep for 30 minutes.
3. Strain the tea and set aside to cool.

🍰 Step 2: Cake Layers

Ingredients:

• 310g cake flour (divided: 200g + 110g reserved)
• 300g sugar
• 2½ tsp baking powder
• ½ tsp salt
• 170g unsalted butter (room temp)
• 3 eggs
• 1 egg white
• 200ml milk tea (from Step 1)

Instructions:

1. Preheat oven to 177°C (350°F). Grease three 6-inch round cake pans.
2. Sift the flour. In a stand mixer fitted with a paddle, combine:
   • 200g flour, sugar, baking powder, and salt.
3. Add butter in two additions and mix until pale and fluffy.
4. In a separate bowl, whisk together the milk tea, eggs, and egg white.
5. Add half of the liquid mixture to the dry mix. Mix on medium until incorporated. It may look slightly curdled.
6. Add the remaining 110g flour, then the rest of the wet mixture. Mix just until smooth.
7. Divide batter evenly into the pans and bake for 11–13 minutes, or until a toothpick comes out clean.
8. Let cool in pans for 10–15 minutes, then transfer to a wire rack to cool completely.

🍯 Step 3: Black Tea Simple Syrup

1. In a small pot, combine equal parts sugar and water.
2. Bring to a boil until sugar dissolves.
3. Remove from heat, add black tea, and steep for 20 minutes.
4. Strain and let cool to room temp.

🍼 Step 4: Milk Tea Concentrate

1. Simmer milk until warm (do not boil).
2. Remove from heat, add black tea, and steep for 30 minutes.
3. Strain and chill. Set aside for buttercream.

🧈 Step 5: Milk Tea Buttercream

Ingredients:

• Egg whites (from about 3 large eggs)
• Sugar 1 (for syrup)
• Water
• Sugar 2 (added to egg whites)
• Unsalted butter (cubed, room temp)
• Milk tea concentrate (from Step 4)

Instructions:

1. In a mixer bowl, begin whipping egg whites on low speed with the whisk attachment.
2. Meanwhile, heat Sugar 1 and water in a saucepan until it reaches 120°C (248°F).
3. When the syrup reaches 100°C, increase the mixer to medium and add Sugar 2 to the egg whites.
4. Once the syrup hits 120°C, slowly pour it into the egg whites while whipping on medium.
5. Continue whipping until the bowl is cool to the touch and the meringue holds stiff peaks.
6. Add butter a few pieces at a time. If the mixture curdles, keep whipping on high until it smooths.
7. Add milk tea concentrate and whip until fully incorporated.

🧋 Step 6: Boba

1. Bring a small pot filled 2/3 with water to a boil.
2. Add boba pearls and cook for 10 minutes, then simmer for another 10 minutes.
3. Stir in brown sugar and simmer until dissolved.
4. Keep warm until ready to serve. Do not refrigerate.

🎂 Step 7: Assembly

1. Place the first cake layer on a serving plate. Brush with black tea syrup.
2. Add a layer of milk tea buttercream.
3. Repeat with the second and third layers.
4. Frost the outside of the cake with the remaining buttercream.

IMPORTANT:
⏰ Only add warm boba just before serving—never refrigerate the cake with boba or they will harden. Boba stays soft for only a few hours after serving.

Slice and serve with additional warm tapioca pearls on top or on the side.