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Brown Sugar Boba Cream Cake Recipe

Brown Sugar Boba Cream Cake Recipe
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★★★★★

4.9 from 22 reviews

Indulge in the delightful fusion of flavors with this Brown Sugar Boba Cream Cake recipe. A light chiffon cake layered with a luscious milk tea cream and topped with warm brown sugar boba pearls, this dessert is a true treat for the senses.

Ingredients

Scale

For the Chiffon Cake:

  • 4 egg yolks
  • 30g sugar
  • 40ml milk
  • 40ml neutral oil (like canola or sunflower)
  • 60g cake flour
  • 1 tsp milk tea powder (optional)

Meringue:

  • 4 egg whites
  • 50g sugar
  • 1 tsp lemon juice or ½ tsp cream of tartar

For the Milk Tea Cream:

  • 200ml heavy cream
  • 1 tbsp milk tea powder or 2 black tea bags steeped in 2 tbsp hot milk
  • 2 tbsp sugar

For the Brown Sugar Boba:

  • 100g tapioca pearls (quick-cook or fresh)
  • 4 tbsp brown sugar
  • 4 tbsp water

Instructions

  1. Make the Chiffon Cake – Preheat oven to 150°C (300°F). Whisk yolks with sugar, then add milk, oil, and flour. Mix until smooth. In a separate bowl, beat egg whites with lemon juice. Gradually add sugar and beat to stiff peaks. Fold meringue gently into yolk mixture in 3 parts. Pour into an ungreased 6-inch round pan. Bake for 40–45 minutes. Let cool upside down.
  2. Make the Milk Tea Cream – If using tea bags, steep in hot milk for 10 minutes, cool completely. Whip cream with sugar and tea until soft peaks form. Chill until ready to use.
  3. Cook the Boba – Boil tapioca pearls according to package. Drain. In a small pan, heat brown sugar and water. Add boba and simmer for 2–3 minutes until syrupy.
  4. Assemble – Spread milk tea cream generously over the cake. Spoon warm brown sugar boba on top, letting some syrup drip for that signature look. Serve immediately for the best texture!

Nutrition

Keywords: Brown Sugar Boba Cream Cake, Chiffon Cake, Milk Tea Cream, Boba Pearls, Dessert Recipe

Find it online: https://maicook.com/brown-sugar-boba-cream-cake-recipe/