🧋 Brown Sugar Boba Milk Tea Lava Cake

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🧾 Ingredients

For the Cake Base (Soft Sponge)

• 3 eggs

• 90 g sugar

• 90 g cake flour

• 1 teaspoon vanilla extract

• 30 ml milk

• 30 ml vegetable oil

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For the Boba Pearls

• 1/2 cup tapioca pearls

• 3 tablespoons brown sugar

• 1/4 cup water

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For the Milk Tea Cream (Lava Sauce)

• 200 ml milk

• 2 black tea bags

• 2 tablespoons brown sugar

• 1 tablespoon cornstarch

• 150 ml heavy cream

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Optional

• Cream cheese (for richer filling)

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🔥 Instructions

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Step 1: Bake the Sponge Cake

• Beat eggs + sugar until pale and fluffy

• Add milk, oil, vanilla

• Fold in flour gently

Pour into a round mold.
Bake at 170°C (340°F) for 25–30 minutes.
Cool completely.

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Step 2: Cook the Boba

• Boil tapioca pearls according to package instructions

• Drain and mix with brown sugar + water

• Cook briefly until syrupy and glossy

Set aside.

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Step 3: Make Milk Tea Cream

• Heat milk and steep tea bags for 5–10 minutes

• Remove tea bags

• Add brown sugar

Mix cornstarch with a little water → add to milk
Cook until slightly thickened

Cool slightly, then mix with whipped cream
→ Creates a smooth, creamy milk tea sauce

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Step 4: Assemble

• Cut a hole in the center of the cake (or slice top slightly)

• Add boba pearls inside

Pour milk tea cream over the cake
→ Let it drip naturally for that “lava” effect

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Step 5: Finish

Top with extra boba and drizzle brown sugar syrup.

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💡 Professional Tips

• Use cake flour → softer texture

• Do not overcook boba → should stay chewy

• Adjust sauce thickness → not too runny but still flowing

• Chill slightly before serving for better structure

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🔥 Texture & Flavor

• Soft, airy sponge cake

• Chewy boba pearls inside

• Rich, creamy milk tea flavor

• Sweet brown sugar caramel notes

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⚠️ Storage

• Best eaten fresh (boba hardens over time)

• Can refrigerate cake base, but add boba before serving