Taro Milk Tea Cake with Bubble Tea Buttercream and Tapioca Pearls
A moist, aromatic cake infused with taro root, layered with a creamy bubble tea buttercream and topped with chewy tapioca pearls. This dessert is a unique fusion of classic Asian flavors and modern cake artistry.
Ingredients
Ingredients
- 1.5 cups all-purpose flour
- 1 cup granulated sugar
- 0.5 cup unsalted butter, softened
- 2 large eggs room temperature
- 1 cup cooked taro root, mashed about 1 medium taro root, peeled and boiled until tender
- 0.5 cup whole milk
- 2 tsp baking powder
- 0.25 tsp salt
- 1 cup unsalted butter, softened for buttercream
- 3 cups powdered sugar sifted
- 2 tbsp strong brewed black tea cooled, for buttercream
- 0.5 cup tapioca pearls (boba) cooked according to package, for topping
Notes
Storage: Store the cake covered at room temperature for up to 2 days, or in the refrigerator for up to 5 days. The tapioca pearls are best added just before serving as they can harden. Make-Ahead Tip: The cake layers can be baked a day in advance, wrapped tightly, and frosted the day of serving. The buttercream can be made 2 days ahead and stored in the fridge; let it come to room temperature and re-whip before using. Variation: For a dairy-free version, use plant-based butter and milk. The taro flavor can be enhanced with a drop of taro extract if available.