Irresistible Bubble Milk Tea Lava Cake – A Boba Lover’s Dream!
If you’re a bubble tea lover, this Bubble Milk Tea Lava Cake is about to be your new obsession!
Imagine the deep, malty aroma of black tea-infused sponge cake, the luscious richness of milk tea cream oozing from the center, and the chewy delight of tapioca pearls – all in one irresistible dessert.
I created this recipe after craving a treat that perfectly combines my love for milk tea and molten cakes.
With each bite, the warmth of black tea meets the indulgence of creamy filling and boba pearls.
Trust me, you’ll want to make this again and again!
Tools You’ll Need
| Tool | Purpose | Where to Buy |
|---|---|---|
| Mixing Bowls | For preparing cake batter and cream | Kitchen stores, online |
| Whisk | To mix ingredients smoothly | Kitchen stores, online |
| 16cm Cake Mold | For baking the sponge cake | Bakeware stores, online |
| Fine Mesh Sieve | To strain black tea for milk tea | Tea shops, kitchen stores |
| Saucepan | For cooking milk tea and tapioca pearls | Kitchen stores, online |
| Oven | For baking the cake | Home appliance stores |
| Electric Mixer | For whipping cream | Kitchen stores, online |
Prep Time
Total Time: Approx. 2 hours
- Preparation: 30 minutes
- Baking: 50 minutes
- Cooling & Assembly: 40 minutes
Ingredients
Milk Tea
- 20g (2 tbsp) black tea leaves
- 250ml (1 cup) milk
Black Tea Sponge Cake
- 3 eggs
- 50ml (3 tbsp) milk tea (from above)
- 20g (1 ½ tbsp) vegetable oil
- 70g (½ cup) cake flour
- ½ tsp black tea powder
- ¼ tsp lemon juice
- 65g (⅓ cup) sugar
Milk Tea Cream
- 1 egg yolk
- 40g (3 tbsp) brown sugar
- 120ml (½ cup) milk tea (from above)
- 5g (1 tsp) cornstarch
- 200g (¾ cup) whipping cream
Tapioca Pearls
- 50g (¼ cup) tapioca pearls
- 20g (1 ½ tbsp) brown sugar
Instructions
Step 1: Make the Milk Tea
- Heat milk in a saucepan until warm, then add black tea leaves.
- Let it steep for 20 minutes, then strain and set aside.
Step 2: Bake the Black Tea Sponge Cake
- Preheat oven to 160°C (320°F). Grease and line a 16cm cake mold.
- In a bowl, whisk eggs, lemon juice, and sugar until pale and fluffy.
- Slowly add vegetable oil and milk tea, mixing well.
- Sift in cake flour and black tea powder, folding gently to keep the batter airy.
- Pour batter into the mold and bake for 50 minutes.
- Let the cake cool completely before cutting.
Step 3: Prepare the Milk Tea Cream
- In a saucepan, whisk egg yolk, brown sugar, cornstarch, and milk tea.
- Heat over medium-low, stirring continuously until thickened.
- Remove from heat and chill in the refrigerator for 30 minutes.
- Whip the cream until stiff peaks form, then fold into the milk tea custard.
Step 4: Cook the Tapioca Pearls
- Boil water and add tapioca pearls.
- Cook on medium heat for 30 minutes, stirring occasionally.
- Drain and mix with brown sugar.
Step 5: Assemble the Cake
- Cut the cooled sponge cake into two layers.
- Pipe the milk tea cream onto the bottom layer.
- Place the second layer on top and add more cream.
- Garnish with cooked tapioca pearls.
- Serve immediately for a lava-like effect!
Food Storage
- Refrigerator: Store in an airtight container for up to 2 days.
- Freezer: Not recommended, as the tapioca pearls will harden.
- Best Served Fresh: The lava effect is most prominent when served immediately.
Pro Tips
- Tea Selection: Use a robust black tea like Assam or Earl Grey for stronger flavor.
- Lava Effect: Warm the cake slightly before serving to enhance the molten texture.
- Boba Softness: If refrigerated, reheat tapioca pearls briefly in hot water before serving.
- Extra Flavor: Add a splash of vanilla extract to the milk tea cream for more depth.
Nutrition Facts (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 320 kcal |
| Carbohydrates | 40g |
| Protein | 6g |
| Fat | 15g |
| Sugar | 28g |
| Fiber | 1g |
| Calcium | 120mg |
FAQs
1. Can I make this cake ahead of time?
Yes! Bake the sponge cake a day in advance and refrigerate. Assemble just before serving.
2. How can I make this cake without an oven?
Try steaming the cake for 35-40 minutes instead of baking. It will be softer but still delicious!
3. Can I use store-bought milk tea?
Yes! Just make sure it’s unsweetened to control the sugar level in the recipe.
4. How do I prevent my sponge cake from deflating?
Avoid overmixing and make sure to fold the batter gently to keep it airy.
5. What if my tapioca pearls harden?
Reheat them in hot water for a few minutes to bring back their chewy texture.
Final Thoughts
This Bubble Milk Tea Lava Cake is the perfect fusion of comfort and indulgence.
It’s a showstopper for boba fans and dessert lovers alike!
Whether you’re making it for a special occasion or just to treat yourself, this cake is guaranteed to impress.
Try it out and let me know how it turns out – happy baking!