Name: Blue Milk Tea Layer Cake
Prep time: 40 min
Cook time: 30 min
Total time: PT-487113H44M25S
Cuisine: Asian-Fusion
Ingredients: Milk-tea concentrate: 2 cups whole milk • 3 Tbsp loose black tea (Assam or Ceylon) • 1 Tbsp dried butterfly-pea flowers (or 2 tsp butterfly-pea powder); Cake batter (three 8-inch layers): 3 cups cake flour • 2 cups granulated sugar • 3 tsp baking powder • ½ tsp fine salt • 1 cup unsalted butter, softened • 4 large eggs, room temperature • 1 cup strained milk-tea concentrate (cooled) • 1 tsp vanilla extract; Milk-tea buttercream: 1½ cups unsalted butter, softened • 4 cups powdered sugar, sifted • 4 Tbsp milk-tea concentrate (cooled) • 1 tsp vanilla • pinch of salt; Optional garnish: 1 cup warm cooked tapioca pearls tossed in ¼ cup brown-sugar syrup

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Short Description

Inspired by the gentle hue of butterfly-pea-flower tea and the comforting flavour of Hong Kong–style milk tea, this light yet indulgent layer cake features tender blue-tinted sponge, a silky milk-tea pastry cream filling, and a whipped cream cheese frosting. The result is a show-stopping dessert with balanced sweetness, delicate tea notes, and a naturally mesmerising colour.

Why You’ll Love This Recipe

Distinctive colour without artificial dyes (butterfly-pea flowers turn the batter sky-blue).
Fragrant Ceylon tea infuses every layer, giving depth beyond ordinary vanilla cakes.
Make-ahead friendly: the sponges may be baked up to two days early.
Impressive presentation for birthdays, baby showers, or Star Wars-themed gatherings.
Flexible: includes dairy-free and flavour-twist variations below.

Ingredients

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

Blue Milk Tea Sponge (three 20 cm / 8-inch rounds)

Cake flour
Baking powder
Fine sea salt
Unsalted butter, softened
Caster sugar
Whole eggs, room temperature
Butterfly-pea-flower–steeped milk (instructions follow)
Strong brewed Ceylon tea, cooled
Vanilla extract

Milk Tea Pastry Cream Filling

Whole milk
Ceylon tea leaves (or bags)
Egg yolks
Granulated sugar
Corn-starch
Unsalted butter

Whipped Cream Cheese Frosting

Full-fat cream cheese, chilled
Icing (confectioners’) sugar, sifted
Heavy whipping cream, cold
Vanilla paste

Optional Decoration

Additional butterfly-pea petals
Edible silver leaf or white chocolate curls

Directions

Prepare blue milk: Warm 240 ml whole milk to 60 °C. Add 2 g dried butterfly-pea flowers; steep 10 minutes until sky blue, strain, cool.
Brew concentrated tea: Steep 10 g Ceylon tea in 120 ml just-boiled water for 5 minutes; strain and cool.
Make sponge batter:
1. Pre-heat oven to 175 °C. Grease and line three 20 cm cake tins.
2. Whisk flour, baking powder, and salt.
3. Cream butter and sugar until pale; beat in eggs one at a time.
4. Mix cooled blue milk, 60 ml cooled tea, and vanilla.
5. Fold dry ingredients into butter mixture alternately with milk mixture, beginning and ending with dry.
Bake: Divide batter evenly; bake 22–25 minutes, until centres spring back. Cool 10 minutes in pans, then invert onto racks.
Pastry cream:
1. Infuse milk with 6 g tea for 8 minutes; strain.
2. Whisk yolks, sugar, and corn-starch. Temper with hot tea-milk, return to heat, cook to thick custard.
3. Off heat, whisk in butter. Cover surface with cling film; chill 2 hours.
Frosting: Beat cream cheese and icing sugar to smooth; slowly stream in cold cream, whipping to firm peaks; blend in vanilla.
Assemble:
1. Level cakes. Place first layer on stand; spread half pastry cream.
2. Repeat with second layer. Top with final sponge.
3. Crumb-coat with frosting; chill 20 minutes. Finish with smooth outer coat and decorative swoops.
Decorate: Scatter butterfly-pea petals or silver leaf; chill 30 minutes before slicing.

Servings and Timing

Yield	Active Prep	Baking	Cooling/Chilling	Total Time
12 standard slices	45 minutes	25 minutes	2 hours 40 minutes	~3 hours 50 minutes

Variations

Dairy-Free: Substitute coconut milk for dairy milk; use plant-based butter and whip coconut cream for frosting.
Matcha Twist: Replace butterfly-pea milk with matcha-infused milk for a green hue and earthy flavour.
Earl Grey Aroma: Swap Ceylon for Earl Grey; the bergamot pairs beautifully with the creamy profile.
Sheet Cake: Bake batter in a 23 × 33 cm pan for 30-32 minutes; frost the top only for simpler service.

Storage/Reheating

Refrigeration: Keep covered in the refrigerator up to 4 days; sponge stays moist thanks to the custard filling.
Freezing: Unfrosted sponges freeze well for 2 months (double-wrap). Thaw overnight in the fridge before assembling.
Serving temperature: Slice chilled cakes with a hot knife; allow slices to stand 15 minutes for best texture.
Reheating: Not recommended; enjoy cold or at cool room temperature.

FAQs

What gives the cake its natural blue colour?

Dried butterfly-pea flowers release an anthocyanin pigment that turns liquids vivid blue without chemical dyes.

Does the tea flavour overpower the cake?

No. The strong brew is balanced by dairy and sugar, lending a gentle, aromatic backbone rather than bitterness.

Can I dye the batter deeper blue?

Certainly—add a drop or two of gel food colouring to the steeped milk if you desire a more saturated hue.

Is this recipe suitable for beginners?

Yes; the techniques are straightforward. The key is organising components—bake sponges a day ahead to simplify assembly.

How do I prevent dense layers?

Cream the butter and sugar thoroughly, and avoid over-mixing once flour is incorporated to retain aeration.

May I use boxed cake mix?

You can adapt a white cake mix by replacing its liquid with blue milk tea, though texture will differ from scratch-made sponge.

What tea is closest to traditional Hong Kong milk tea?

Blend Ceylon with a touch of Assam for body; commercial Hong Kong tea bags labelled “Red Tea” also work.

Will lemon juice change the colour?

Yes. Acid shifts butterfly-pea blue to purple—beautiful but different. Add citrus only if a lavender hue is desired.

How long in advance can I frost the cake?

Fully frosted, it holds its structure for 48 hours under refrigeration without weeping or drying.

Can I convert this to cupcakes?

Absolutely—fill liners two-thirds full and bake 16–18 minutes; core and fill each cupcake with pastry cream before frosting.

Conclusion

The Blue Milk Tea Layer Cake marries captivating colour with sophisticated tea-laden flavour, elevating any celebration. By combining naturally tinted sponge, luscious milk-tea custard, and cloud-like cream cheese frosting, you achieve a dessert that delights both eye and palate—proof that a striking appearance need not compromise taste. With make-ahead components and flexible variations, this recipe invites bakers of all skill levels to create a memorable centrepiece.