Taro Milk Tea Cake

light, fragrant sponge infused with real black‐tea milk and natural taro, this cake captures the comforting flavour of a cup of taro milk tea—complete with its pastel lavender hue. Soft yet sturdy, it is perfect for afternoon tea, birthdays, or whenever you crave a modern Asian twist on classic layer cake.

Why You’ll Love This Recipe

This recipe blends taro’s subtle nuttiness with the floral depth of black tea, resulting in a balanced sweetness and a tender crumb. The batter relies on whipped whole eggs for lift, so you do not need special leaveners beyond baking powder. A taro–cream cheese frosting adds tang while keeping the signature colour and taste intact. Every slice offers café-style milk-tea notes in homemade form.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• Fresh taro root, peeled and diced

• Whole milk

• Loose-leaf strong black tea (e.g., Assam or Ceylon)

• Unsalted butter, softened

• Caster (superfine) sugar

• Large eggs, room temperature

• Vanilla extract

• Cake flour, sifted

• Baking powder

• Fine sea salt

• Purple sweet-potato powder (optional, for deeper colour)

Taro–Cream Cheese Frosting

• Cooked taro purée

• Cream cheese, softened

• Unsalted butter, softened

• Icing (confectioners’) sugar, sifted

• Heavy cream

• Pinch of salt

Directions

1. Brew milk tea: Heat milk to a bare simmer. Steep black-tea leaves for 10 minutes, strain, and cool to room temperature.

2. Cook taro: Steam diced taro until fork-tender (about 15 minutes). Mash into a smooth purée; let cool.

3. Prepare pans: Grease and line two 20-cm (8-inch) round cake tins. Pre-heat the oven to 175 °C (350 °F).

4. Cream butter and sugar: Beat butter and caster sugar until light and fluffy (3 minutes).

5. Add eggs and flavourings: Incorporate eggs one at a time, then mix in vanilla and 120 g taro purée.

6. Combine dry and wet: Whisk cake flour, baking powder, and salt. Alternately fold dry mixture and cooled milk tea into the batter, beginning and ending with dry. If desired, add a pinch of purple powder for colour.

7. Bake: Divide batter evenly between tins and bake 25–30 minutes, or until a skewer comes out clean. Cool in tins 10 minutes, then turn out onto racks.

8. Make frosting: Beat cream cheese and butter until smooth. Add icing sugar gradually, then remaining taro purée, salt, and enough cream for a spreadable consistency.

9. Assemble: Level cakes if needed. Spread frosting between layers and over the top and sides. Chill 30 minutes before slicing for neat edges.

Servings and timing

Variations

• Boba topping: Crown the cake with brown-sugar tapioca pearls just before serving for a true bubble-tea finish.

• Matcha swirl: Fold 1 tbsp matcha into one-quarter of the batter and marble it through for green-tea contrast.

• Gluten-free: Substitute a 1:1 gluten-free baking flour blend; add ¼ tsp xanthan gum if the blend lacks it.

• Sheet cake: Bake in a 23 × 33 cm (9 × 13 in) tray; adjust bake time to about 22 minutes.

Storage/Reheating

• Room temperature: Keep covered in a cool, dry place up to 8 hours.

• Refrigerator: Store slices in an airtight container for 4 days; bring to room temperature 30 minutes before serving for best texture.

• Freezer: Wrap unfrosted cake layers tightly and freeze for up to 2 months; thaw overnight in the fridge. Frosting can be frozen separately for 1 month.

• Reheating: For a just-baked softness, microwave individual chilled slices 8–10 seconds or warm in a 150 °C (300 °F) oven for 5 minutes.

FAQs

Can I use taro powder instead of fresh taro?

Yes. Replace the fresh taro purée in both batter and frosting with instant taro powder reconstituted to a thick paste. Expect a sweeter, slightly artificial flavour and a more vivid purple colour.

What tea works best?

Choose a robust black tea such as Assam, Ceylon, or breakfast blends. Delicate teas may disappear behind the taro.

How do I prevent a dense crumb?

Ensure the milk tea is fully cooled before adding, cream butter and sugar thoroughly for aeration, and do not over-mix once the flour is added.

Can I make cupcakes?

Absolutely. Portion batter into lined muffin tins two-thirds full and bake 18–20 minutes. The recipe yields about 18 standard cupcakes.

Is food colouring necessary?

No, the cake will be a pale lavender naturally. Purple sweet-potato powder or gel food dye simply deepens the shade for presentation.

Why did my frosting curdle?

Ingredients must be at similar room temperature. If curdling occurs, warm the bowl briefly over hot water while beating until it comes together.

How far ahead can I assemble the cake?

Frost up to 24 hours before serving; keep refrigerated and cover to prevent drying.

Can I omit cream cheese in the frosting?

Substitute equal weight mascarpone or additional butter for a milder taste, adjusting icing sugar to achieve stiffness.

Does the recipe double well?

Yes. Use four 20-cm pans or two 25-cm (10-in) pans, rotating halfway through baking to ensure even rise.

What is the best way to mash taro smoothly?

Steam rather than boil the taro, then press through a fine sieve or blend with a splash of milk until silky.

Conclusion

Taro Milk Tea Cake unites two beloved flavours—earthy taro and robust milk tea—in a sophisticated yet approachable dessert. With straightforward techniques and pantry staples, you can create a bakery-worthy centrepiece that honors classic bubble-tea nostalgia while delighting guests of all ages. Enjoy each tender, aromatic slice with a hot beverage or, fittingly, a tall glass of iced taro milk tea.