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–+ servings
Bubble Milk Tea Cake Cups (2)

Bubble Milk Tea Cake Cups (with Brown Sugar Boba!)

These Brown Sugar Boba Cake Cups are easy to make and so impressive! Fluffy cake layered with milk tea cream and sweet chewy boba. Everyone will ask for the recipe — pin it to try!
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Prep Time 40 minutes
Cook Time 30 minutes
Course Dessert
Cuisine American
Servings 4

Ingredients
  

Milk Tea Cake Sponge

  • 50 g corn oil
  • 50 g unsweetened milk tea
  • 65 g low-gluten flour
  • 5 medium eggs separated
  • 50 g fine granulated sugar

Cheese Cream

  • 150 g cream cheese room temperature
  • 15 g fine granulated sugar
  • 60 g unsweetened milk tea
  • 200 g whipping cream

Assembly & Toppings

  • 100 g brown sugar boba pearls cooked
  • 200 ml unsweetened milk tea for drinkable version
  • Chocolate sticks for garnish (optional)

Instructions
 

Prep the Oven and Ingredients

  • Preheat the oven to 150°C (300°F) with top and bottom heat for 10 minutes.
  • Line a baking tray with parchment paper.
  • Separate egg whites and yolks into clean, dry bowls.
  • Cook brown sugar boba beforehand, drain, and set aside.

Make the Milk Tea Sponge Batter

  • In a mixing bowl, add 50g corn oil and 50g milk tea.
  • Whisk until the mixture becomes smooth and fully emulsified (no oily streaks on top).
  • Sift in the cake flour, then whisk using a “Z” motion until the batter is silky and no dry spots remain.
  • Tips: Avoid stirring in circles — it can develop gluten and make the cake less soft.
  • Add 5 egg yolks and whisk again until everything is smooth and well mixed.
  • Add sugar to the egg whites and whip until soft peaks form (soft curved tip, not stiff).
  • Add 1/3 of the whipped egg whites to the yolk batter and fold gently. Pour the mixture back into the remaining egg whites and fold until fully blended with no visible streaks.

Bake the Sponge

  • Pour the batter into the lined tray and smooth the surface. Tap lightly to remove air bubbles.
  • Bake at 150°C (300°F) for 30 minutes until springy and set.
  • Cool fully on a rack for about 30 minutes, then unmold.

Make the Cream Cheese Milk Tea Filling

  • Beat softened cream cheese, sugar, and milk tea together until smooth.
  • Add whipping cream and whip until thick and creamy.
  • Transfer to a piping bag.

Assemble the Cake Cups

  • Use a large round cutter to cut 4–6 cake circles. Use a smaller cutter to remove the centers and create sponge rings.
  • Add a layer of brown sugar boba to each dessert cup.
  • Pipe in a layer of cream. Place one sponge ring over the cream and pipe another layer of cream.
  • Finish with more boba on top. Add chocolate sticks if using.
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