Brown Sugar Boba Cake Recipe

Brown Sugar Boba Cake Recipe

You will love this brown sugar boba cake recipe if you love milk tea and anything with boba.

It has a distinct, unique flavor.

Likewise, it is not too sweet and has the right amount of milk tea flavor.

Some would probably wonder what this cake is made of because of the boba toppings.

However, this cake will take your cake cravings to the next level.

Brown sugar boba is one of the most popular concoctions in Taiwan.

It is one of the most popular milk tea flavors on the internet and throughout Asia.

The original version usually does not contain caffeine or tea.

Its flavor comes from fresh milk and brown sugar syrup.

It uses warm, chewy, soft boba pearls that perfectly match the taste.

The popularity of this beverage has spread across the globe.

You can find a milk tea or brown sugar boba shop selling these drinks anywhere.

Besides the drink, they also started incorporating brown sugar boba into cakes.

Why not combine them into a delicious and one-of-a-kind cake?

You can make your own brown sugar boba cake at home by following the recipe below.


  • 1 1/2 cup butter, softened
  • 2 cups white sugar
  • 3 large eggs
  • 2 egg whites
  • 3 1/3 cup cake flour
  • 1 tsp salt
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 330ml whole milk
  • 30ml milk tea concentrate (2 teabags of any black tea steeped in 30ml milk)

How to Make Brown Sugar Boba Cake

1. Sift the cake flour, salt, baking powder, and baking soda into a large bowl. Set it aside.

Sifting the dry ingredients

2. Cream the softened butter and sugar until they turn light-colored and fluffy. Use your stand mixer with a paddle attachment.

Mixing softened butter and sugar until light and fluffy

3. Add the eggs one by one. Mix thoroughly until combined.

4. Combine the whole milk and milk tea concentrate and gently fold them into your dry ingredients until there are no more lumps.

Mixing dry and wet ingredients

5. Fill each eight-inch baking pan with the cake batter in two equal portions, about halfway. Bake the cakes at 325°F for 50 minutes or until a skewer comes clean.

Batter ready to bake

6. Remove the cake from the baking pan and let it cool before frosting.

How to Make Brown Sugar Boba Pearls

  1. Cook brown sugar and water until you form a syrup. Depending on how thick you want your syrup, you can add more sugar or water.
  2. Add the cooked black tapioca pearls to your syrup and set it aside to cool.

How to Frost and Assemble the Cake

  1. Whip your cold heavy whipping cream and sugar until it becomes foamy and reaches a stiff peak.
  2. Place the cake in a serving dish, add a whipped cream dollop, and spread the frosting evenly. Cover it with another layer of cake, then slather the entire cake with your whipped cream.
Spreading the frosting

3. Smoothen out the cake, depending on your design. Add some black tapioca pearls with brown sugar syrup on top. Let the brown sugar syrup drip a little.

Adding tapioca pearls

4. Put the cake in the refrigerator for 30 minutes to 1 hour or serve it immediately.

5. Slice and enjoy!

Equipment Needed

  • You will need mixing bowls, measuring cups, and a spoon to measure the ingredients.
  • You need an oven to bake the cake.
  • For making frosting and creaming the cake batter, you will need a stand mixer with paddle and whisk attachments. However, if you don't have one, you can use a hand mixer instead.
  • You'll need a saucepan to make your brown sugar syrup and boba. To prevent burning quickly, make sure it is thick and sturdy.

Important Tips

  • Since this cake will take a little more time and effort than usual, you can prep the other components ahead of time. You can start by brewing the tea before baking it and storing it in the refrigerator.
  • You can also prepare brown sugar boba pearls in advance and soak them in syrup. You can make just enough for the cake or use leftovers for your milk tea.
  • Boba pearls are best consumed fresh. Likewise, eat them while they are warm so the syrup is runny and the pearls are chewy. Storing it in the refrigerator for longer can cause it to become rock solid or too tough to chew.
  • You can store leftover cakes in an airtight container inside the refrigerator for up to three days.

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