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Bubble Tea Cake

Grab a straw. Your favourite bubble tea drink in a cake form.
Makes a 6" cake.


Milk tea cake

  • 4 eggs
  • 60 ml milk tea
  • 80 g cake flour
  • 90 g castor sugar
  • 40 g oil
  • 20 g corn flour
  • ¼ tsp cream of tartar

Milk tea icing

  • 80 g sugar
  • 220 ml milk tea (strong)
  • 10 g cornflour
  • 2 egg yolks
  • 50 g cream cheese
  • 200 g fresh cream


  • 1 box egg pudding (premade day before)
  • ¾ cup brown sugar pearls


Milk tea cake

  • Whisk the egg yolks with 20g of castor sugar.
  • Add in oil and milk.
  • Sift in the cake flour and corn flour to combine.
  • Beat the egg whites and cream of tartar and gradually add in rest of the castor sugar. Beat until it reaches soft peaks, not stiff peaks!
  • Gently fold the egg white into the yolk mixture until well-combined.
  • Pour into two 6″ pans.
  • Bake for 22min at 170°C in a water bath. <- this is the key to a moist and spongy texture!
  • Let it rest for 10 minutes before taking it out of the pans.

Milk tea icing

  • Make the milk tea by steeping it in hot milk. I use Hong Kong style tea for the strong taste.
  • Drain and remove all the tea leaves.
  • Whisk the milk tea and cornflour together until all lumps have disappeared.
  • Add two egg yolks into the mixture.
  • Heat mixture over stovetop until thickened.
  • Remove from heat and add cream cheese. Mix thoroughly until smooth. Cool the mixture down. (This is important! See blogpost for explanation.)
  • Set aside about ¾ cup to pour over top of cake as drips if desired.
  • Whip the fresh cream until soft peaks are formed.
  • Pour the rest of the cooled milk tea mixture with the whipped cream.
  • Gently hand whisk together until just combined in a soft mousse like texture.

To decorate

  • Layer the cakes with egg pudding if desired.
  • Cover the whole cake with the whipped milk tea icing. Be generous!
  • Pour the saved ¾ cup milk tea pastry cream over the top and let it drip down the sides.
  • Top the cake with pearls (boba) for a true bubble tea experience.
  • Stab a straw in because no bubble tea is complete with a massive wide straw.