Boba cake is a fun, bakery-style twist on classic milk tea, turning everything people love about boba into a soft, layered dessert. The cake itself is soft and spongy, with finely ground black tea powder. It’s topped with a creamy milk tea infused custard that gently melts into the center, so when you slice into it, the custard flows like a lava cake. Finished with chewy brown sugar boba pearls on top, it’s impossible not to go back for seconds.

Boba cake with fluffy Asian sponge, milk tea custard topping, and chewy brown sugar tapioca pearls.

One of my favorite things to do is checking out new boba shops and trying all the milk teas. I’ve been wanting to make this cake for a while now, and with Lunar New Year coming up, it felt like the perfect time. It’s a simple single-layer dessert with a subtle tea-infused sponge cake. My favorite part is the light and airy cream on top that oozes when you cut into it.

There are no complicated steps, fussy layers, or frosting. Anyone can make this cake, whether you’re new to baking or have years of experience. And of course, milk tea lovers will especially enjoy it!

Why You’ll Love This Boba Cake

  • Milk tea flavor- every bite is packed with the flavors of your favorite boba drinks, from the tea-infused sponge cake to the creamy milk tea topping.
  • Soft sponge- light, airy, and delicate, this isn’t a dense, buttery American-style cake. Made with whipped egg whites, it’s pillowy soft and practically melts in your mouth.
  • Lava center- the moment you cut a slice, the custard oozes out like lava, making it extra indulgent and fun to eat.
  • Simple to make- no tricky or complicated steps. Just an approachable, beginner-friendly cake you can pull off at home.

What Is Boba Milk Tea?

If you aren’t familiar, boba milk tea, sometimes called bubble tea, is a sweet, creamy tea drink that started in Taiwan. It’s made with brewed tea, milk or non-dairy creamer, and chewy tapioca pearls, giving it that playful texture that makes boba so addictive.

Light and airy boba cake flavored with Assam tea and topped with creamy milk tea custard and boba pearls.

Key Ingredient Notes

  • Eggs- we’re separating the eggs because the yolks and whites serve different purposes in this recipe. Be sure to take the eggs out of the refrigerator 2-3 hours before baking so they can come to room temperature.
  • Powdered sugar- I use powdered sugar in the cake to keep the sponge light and tender.
  • Brown sugar- is used for the milk-tea custard and boba topping. Dark or light brown sugar both work.
  • Oil- use a neutral oil like canola or vegetable. You can also use coconut oil.
  • Milk- use whole milk for the sponge cake and the custard.
  • Flour- cake flour is lighter than all-purpose flour and gives the sponge that soft, delicate texture.
  • Cornstarch- helps lighten the sponge and works with the cake flour to prevent the cake from being dense. It’s also our thickener for the milk tea custard.
  • Baking powder- the leavening agent that helps the sponge rise and stay airy.
  • Black tea- you can use loose leaf or tea bags; I’m using a fragrant black tea (like Assam or Darjeeling). You can also use Earl Grey, if you’d like. Steep it strong so the flavor comes through.
  • Heavy cream- whipped until soft peaks form, which helps create a lighter, silkier custard.
  • Tapioca pearls- you can find tapioca pearls at most Asian grocery stores or order them online.
Milk tea boba cake with soft sponge layers and glossy brown sugar tapioca pearl topping.

How To Make Tea-Infused Sponge Cake

Below you’ll find a quick overview and step by step instructions to make this recipe. Be sure to check the recipe card at the bottom of the post for the full measurements.

Egg yolks, milk tea, and canola oil.
Preheat oven to 350°. Warm the milk until just hot, then steep 1 1/2 teaspoons of black tea for 5-10 minutes. Strain and let cool. Then, add the egg yolks, canola oil, and milk tea to a large bowl.
Whisked egg yolks, oil, and tea-infused milk.
Whisk the egg yolks, canola oil, and milk tea until smooth.
Cake flour, cornstarch, baking powder, and ground tea.
In a small bowl, combine the cake flour, cornstarch, baking powder, and ground tea.
Dry ingredients sifted over egg yolk mixture.
Then, sift the dry ingredients over the egg yolk mixture.
Sponge cake batter.
Whisk together until smooth and combined.
Whipped foamy egg whites.
In a separate bowl, beat the egg whites until foamy.
Stiff peak egg whites.
Then, gradually add the powdered sugar, a little at a time, and continue whipping until stiff peaks form.
Tea-infused sponge cake batter.
Fold the whipped egg whites into the egg yolks mixture in two to three additions, folding gently just until incorporated. Do not over mix.
Sponge cake batter in 9-inch springform pan.
Line the bottom of a 9-inch springform pan with a parchment circle. Then, pour the batter into the prepared pan. Tap the pan on the counter a few times to release any large air bubbles.
Baked sponge cake.
Bake for 30 minutes, or until the top is lightly golden and the cake springs back when touched. Remove from the oven and allow to cool.

Milk Tea Custard

Tea-infused milk.
First, warm the milk in a saucepan over medium heat until it’s hot, but not boiling. Add the black tea, remove from heat, and let it steep for 10 minutes.
Strained tea leaves.
Then, strain out the tea leaves and set the milk tea aside.
Egg yolks, sugar, brown sugar, and cornstarch.
In a medium bowl, combine the egg yolks, brown sugar, white sugar, and cornstarch.
Tea-infused milk poured over egg yolk mixture.
Slowly pour the tea-infused milk into the egg yolk mixture, while whisking constantly to temper the eggs.
Thickened milk tea custard.
Then, strain the mixture back into a clean saucepan and cook over low heat, whisking continuously, until thickened and smooth.
Milk tea custard covered with plastic wrap.
Once thick, remove from heat and stir in the butter until incorporated. Transfer the custard to a bowl and press plastic wrap directly onto the surface. Chill for 1-2 hours in the refrigerator.
Milk tea with soft whipped cream.
When chilled, whip the heavy cream in a separate bowl until soft peaks form. Add the whipped cream in two to three additions.
Close up of finished milk tea custard with whipped cream.
Gently fold the whipped cream into the custard until completely incorporated.

Brown Sugar Boba and Assembly

Cooked and strained black tapioca pearls.
Cook the boba pearls according to the package directions until soft and chewy. Drain well.
Black tapioca pearls with brown sugar.
Add the brown sugar to the warm tapioca pearls and stir until the sugar melts and turns into a rich, syrupy coating.
Milk tea custard spread over sponge cake.
Run a thin knife around the edges of the cooled cake to loosen it, then carefully invert the cake to remove the parchment circle. Place the cake onto a serving plate. Spread the milk tea custard on top.
Finished sponge cake with milk tea custard topping and brown sugar boba.
Then, spoon the brown sugar boba over the custard, letting some of the syrup drip naturally over the edges for a pretty finish. Slice and enjoy!

Tips For Success

  • Room temperature eggs- starting with room temperature eggs is key for a light, fluffy sponge. Cold eggs wont whip properly, and your cake can turn out dense instead of airy.
  • Stiff peaks- when beating the egg whites, whip them to stiff peaks. This means when you lift the whisk, the peaks stand tall and straight instead of falling over.
  • Infuse the milk- heat your milk with the tea until it’s strong and flavorful. This ensures the custard topping has a deep, rich tea flavor when served on the cake.
  • Do not over mix- once you fold in the dry ingredients, do not over mix. Over mixing can break down the air bubbles in your batter, which may cause deflating during baking.
  • Storing boba- do not refrigerate the tapioca pearls. If you want to make the cake ahead, you can keep it plain and spoon the custard once you serve. Then, spoon the boba over individual slices, incase you have leftovers and need to refrigerate.
Asian-inspired boba cake featuring tea-infused sponge, silky custard, and chewy brown sugar tapioca pearls.

Boba Cake FAQ’s

Can I use pre-packaged boba instead of homemade?

Yes! Just make sure to warm and cool them according to the package instructions. Avoid using syrup straight from the package, as it can make the custard too watery.

Why did my cake sink?

Make sure your egg whites are beaten to stiff peaks so they can hold their shape, and fold in the dry ingredients gently to avoid deflating the batter. Before baking, level the cake and gently drop the pan once or twice on the counter to release large air bubbles. This helps keep the sponge even and prevents sinking.

Why is my boba hard, instead of chewy?

Undercooked or refrigerated boba can become tough. Make sure to cook fully, and use immediately or keep at room temperature for the best chew.

Can I make this cake ahead of time?

Yes, but keep the sponge separate from the boba and custard. Assemble just before serving for the best texture.

How do I store this sponge cake?

The sponge cake can be stored at room temperature for up to 2 days. The custard can be made ahead and kept in an airtight container in the fridge. For the boba, it’s best to make it the same day and keep it at room temperature, then assemble just before serving.

Homemade boba cake with milk tea custard and brown sugar boba topping.

More Cake Recipes

Flourless Chocolate Blueberry Cake

Almond Apricot Cake

Coconut Layer Cake

Strawberry Spoon Cake

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5 from 1 review

Boba Cake

Kristen-The Epicurean Mouse
Servings: 10 servings
Prep Time: 45 minutes
Cook Time: 1 hour 15 minutes
Total Time: 2 hours
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Boba cake is a light, airy sponge cake topped with milk-tea infused custard and finished with chewy brown sugar boba. It's everything you love about boba, wrapped up in one fun, indulgent cake.

Ingredients
 

Tea-Infused Sponge Cake

  • 6 large eggs, separated, room temperature
  • 1 cup powdered sugar, sifted
  • 1/3 cup canola or vegetable oil
  • 1/2 cup whole milk
  • 2 tsp Assam tea leaves, divided
  • 1 cup cake flour, spooned and leveled, sifted
  • 2 tsp cornstarch
  • 1 tsp baking powder

Milk Tea Custard

  • 2 egg yolks
  • 3 tbsp brown sugar
  • 1/4 cup white granulated sugar
  • 2 tbsp cornstarch
  • 1 cup whole milk
  • 2 tsp Assam tea leaves
  • 1 tbsp unsalted butter
  • 1/2 cup heavy cream

Brown Sugar Boba

  • 1/2 cup dried black tapioca pearls
  • 1/4 cup brown sugar

Instructions
 

Tea-Infused Sponge Cake

  • Preheat oven to 350°. Warm the milk until just hot, then steep 1 1/2 teaspoons of black tea for 5-10 minutes. Strain and let cool. Then, add the egg yolks, canola oil, and milk tea to a large bowl. Whisk until smooth.
  • Grind the remaining 1/2 teaspoon of black tea into a fine powder. In a small bowl, combine the cake flour, cornstarch, baking powder, and ground tea.
  • Then, sift the dry ingredients over the egg yolk mixture. Whisk together until smooth and combined.
  • In a separate bowl, beat the egg whites until foamy. Then, gradually add the powdered sugar, a little at a time, and continue whipping until stiff peaks form.
  • Fold the whipped egg whites into the egg yolks mixture in two to three additions, folding gently just until incorporated. Do not over mix.
  • Line the bottom of a 9-inch springform pan with a parchment circle. Then, pour the batter into the prepared pan. Tap the pan on the counter a few times to release any large air bubbles.
  • Bake for 30 minutes, or until the top is lightly golden and the cake springs back when touched. Remove from the oven and allow to cool.

Milk Tea Custard

  • First, warm the milk in a saucepan over medium heat until it's hot, but not boiling. Add the black tea, remove from heat, and let it steep for 10 minutes. Then, strain out the tea leaves and set the milk tea aside.
  • In a medium bowl, combine the egg yolks, brown sugar, white sugar, and cornstarch.
  • Slowly pour the tea-infused milk into the egg yolk mixture, while whisking constantly to temper the eggs.
  • Then, strain the mixture back into a clean saucepan and cook over low heat, whisking continuously, until thickened and smooth.
  • Once thick, remove from heat and stir in the butter. Transfer the custard to a bowl and press plastic wrap directly onto the surface. Chill for 1-2 hours in the refrigerator.
  • Whip the heavy cream in a separate bowl until soft peaks form. Gently fold the whipped cream into the custard until completely incorporated.

Brown Sugar Boba and Assembly

  • Cook the boba pearls according to the package directions until soft and chewy. Drain well.
  • Add the brown sugar to the warm tapioca pearls and stir until the sugar melts and turns into a rich, syrupy coating.
  • Run a thin knife around the edges of the cooled cake to loosen it, then carefully invert the cake to remove the parchment circle. Place the cake onto a serving plate. Spread the milk tea custard on top.
  • Then, spoon the brown sugar boba over the custard, letting some of the syrup drip naturally over the edges for a pretty finish. Slice and enjoy!
Calories: 368kcal, Carbohydrates: 46g, Protein: 7g, Fat: 18g, Saturated Fat: 6g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 8g, Trans Fat: 0.1g, Cholesterol: 158mg, Sodium: 102mg, Potassium: 133mg, Fiber: 0.4g, Sugar: 28g, Vitamin A: 464IU, Vitamin C: 0.1mg, Calcium: 107mg, Iron: 1mg
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