As I unwrapped the pastel lavender layers of the Taro Milk Tea Cake, an enchanting aroma wafted through the air, reminiscent of my favorite bubble tea shop. This delightful dessert brilliantly marries the earthy essence of taro with the floral notes of black tea, creating a sophisticated Taiwanese treat that’s perfect for any occasion. Not only is this recipe a crowd-pleaser, but it also comes together effortlessly, making it an ideal choice for your next gathering or a cozy afternoon treat. With its airy texture and creamy taro-cream cheese frosting, this cake will have you and your loved ones savoring every bite. Curious how to recreate this slice of sweetness at home? Let’s dive into the recipe!
Why is Taro Milk Tea Cake Special?
Unique Flavor Experience: The Taro Milk Tea Cake brings together the beloved flavors of your favorite bubble tea for a delightful dessert.
Effortless Preparation: With a simple step-by-step process, even beginner bakers can create this enchanting cake.
Eye-catching Presentation: Its pastel lavender hue makes it a beautiful centerpiece for any occasion, sure to impress your guests.
Versatile Serving Options: Pair it with hot tea or iced taro milk tea for an elevated indulgence. If you’re interested in more creative takes on desserts, check out my recipe for Caramel Crunch Cake!
Crowd-pleaser: Its decadent flavor and unique texture are bound to become a favorite among family and friends. Enjoy the rich aromas and flavors in every bite!
Taro Milk Tea Cake Ingredients
• Dive into the delightful world of flavor with these essential ingredients!
For the Cake
- Fresh taro root – Adds nuttiness and flavor. Substitute with instant taro powder for a sweeter taste.
- Whole milk – Provides moisture and richness. No substitutions are recommended for optimal texture.
- Loose-leaf strong black tea (e.g., Assam or Ceylon) – Infuses the cake with aromatic tea notes. Avoid delicate teas for the best flavor.
- Unsalted butter (softened) – Creates a tender crumb. Margarine can be used as a substitute, but butter is best for flavor.
- Caster (superfine) sugar – Sweetens and helps create a light texture. Regular granulated sugar works if you don’t have caster sugar.
- Large eggs (room temperature) – For structure and leavening. Whip egg whites separately for extra height if desired.
- Vanilla extract – Enhances cake flavor beautifully. Omit for a purer taro experience.
- Cake flour (sifted) – Contributes to a soft texture. Can be replaced with all-purpose flour, though texture may vary.
- Baking powder – Provides essential leavening. Ensure it’s fresh for best results.
- Fine sea salt – Balances sweetness perfectly. Leave out for a sweeter cake if preferred.
- Purple sweet-potato powder (optional) – Deepens cake color. Omit if a pale hue fits your aesthetic better.
For the Taro-Cream Cheese Frosting
- Cooked taro purée – Adds flavor and complements the cake beautifully. Use fresh taro for the best taste.
- Cream cheese – Provides tangy sweetness. Substitute mascarpone for a richer frosting if desired.
- Unsalted butter – Contributes to a creamy consistency. Margarine can be used, but butter enhances the flavor.
- Icing sugar – Sweetens the frosting and helps achieve the desired consistency. Ensure it’s sifted for a smooth finish.
- Heavy cream – Adds richness and helps to achieve a fluffy texture. Substitute with milk for a lighter frosting.
With these ingredients, you’ll be well on your way to creating a mouthwatering Taro Milk Tea Cake to impress your loved ones!
Step‑by‑Step Instructions for Taro Milk Tea Cake
Step 1: Brew Milk Tea
Begin by heating 500ml of whole milk in a saucepan over medium heat until it just simmers, avoiding a boil. Add 2 tablespoons of loose-leaf strong black tea, allowing it to steep for 10 minutes. Once brewed, strain the tea to remove leaves, let it cool, and set aside while you prepare the other ingredients for your Taro Milk Tea Cake.
Step 2: Cook Taro
While the milk tea is cooling, steam 250g of diced fresh taro root in a steamer basket for about 15 minutes or until it is fork-tender. Once cooked, mash the taro into a smooth purée and allow it to cool completely. This taro purée will infuse the cake with its signature earthy flavor, setting the stage for your delicious Taro Milk Tea Cake.
Step 3: Prepare Pans
Preheat your oven to 175 °C (350 °F) to prepare for baking. Grease and line two 20-cm (8-inch) round cake tins with parchment paper to ensure easy release after baking. These steps are crucial for achieving a perfectly structured and moist Taro Milk Tea Cake that will impress anyone who gets a slice.
Step 4: Cream Butter and Sugar
In a large mixing bowl, beat 150g of softened unsalted butter and 200g of caster sugar together with a hand mixer on medium speed for about 3 minutes until the mixture is light and fluffy. This fluffy blend creates the ideal base for your Taro Milk Tea Cake, ensuring a tender crumb that will melt in your mouth.
Step 5: Add Eggs and Flavoring
Add 3 large room-temperature eggs one at a time to the butter-sugar mixture, mixing well after each addition. Then, incorporate 1 teaspoon of vanilla extract and 120g of the cooled taro purée, blending until well combined. The aromatic elements will deepen the flavor profile of this delightful cake.
Step 6: Combine Mixtures
In a separate bowl, whisk together 200g of sifted cake flour, 2 teaspoons of baking powder, and a pinch of fine sea salt. Gradually fold in the dry mixture and the cooled milk tea into the wet ingredients, alternating between each, until just combined. This careful folding helps maintain the airy texture essential to your Taro Milk Tea Cake.
Step 7: Bake
Divide the batter evenly between the prepared cake tins and smooth the tops with a spatula. Place them in the preheated oven and bake for 25–30 minutes, or until a skewer inserted into the center comes out clean. Allow the cakes to cool in the tins for about 10 minutes before transferring them to wire racks to cool completely.
Step 8: Make Frosting
For the frosting, beat together 200g of cream cheese and 100g of unsalted butter in a mixing bowl until creamy. Gradually add 300g of sifted icing sugar, the remaining taro purée, and a pinch of salt, mixing until fully incorporated. Lastly, pour in 100ml of heavy cream and continue beating until the frosting is light and fluffy, ready to adorn your Taro Milk Tea Cake.
Step 9: Assemble
Once the cake layers have cooled completely, level them if necessary. Place one layer on a serving plate and spread a generous amount of frosting on top. Add the second layer, and frost the top and sides of the cake evenly. Chill the assembled Taro Milk Tea Cake in the refrigerator for about 30 minutes to set the frosting before serving, allowing the flavors to meld beautifully.
Storage Tips for Taro Milk Tea Cake
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Room Temperature: Keep the Taro Milk Tea Cake covered at room temperature for up to 8 hours to maintain its fluffy texture and delightful aroma.
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Fridge: If you have leftovers, refrigerate the cake in an airtight container for up to 4 days. This helps preserve moisture and flavor.
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Freezer: For longer storage, wrap individual slices in plastic wrap, then place them in a freeze-safe container. The cake can be frozen for up to 3 months.
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Reheating: To enjoy the cake warm, simply thaw in the fridge overnight, then let it sit at room temperature for a bit before serving.
Make Ahead Options
Taro Milk Tea Cake is a fantastic choice for those looking to save time during busy weeknights or special occasions! You can prepare the cake layers up to 24 hours in advance. Simply bake the cakes, let them cool completely, and tightly wrap them in plastic wrap before refrigerating. For the frosting, it can be made up to 3 days ahead—just store it in an airtight container in the fridge for the best flavor and texture. When you’re ready to serve, frost the chilled cake layers and let it sit at room temperature for about 30 minutes before serving. Rest assured, with these make-ahead tips, your Taro Milk Tea Cake will be just as delicious as if made fresh!
Taro Milk Tea Cake Variations
Feel free to let your creativity shine by adding your own twist to the Taro Milk Tea Cake!
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Matcha Swirl: Fold matcha powder into a portion of the batter for a beautiful green contrast and earthy flavor. This elegant addition can elevate the cake’s visual appeal and taste in one simple step.
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Cupcake Version: Portion the batter into muffin tins and bake for delightful mini cakes. These easy-to-serve bites are perfect for gatherings or as a sweet afternoon treat.
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Gluten-Free: Substitute with a 1:1 gluten-free baking flour blend that includes xanthan gum for a cake everyone can enjoy. This makes it accessible to guests with dietary needs without compromising flavor.
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Sheet Cake: Bake the batter in a 23 × 33 cm (9 × 13 in) tray for a fun and easy sheet cake version. This not only speeds up the baking time but also makes serving a larger crowd convenient.
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Flavor Boost: Add coconut milk in place of half the whole milk for a tropical vibe that pairs beautifully with the taro. The creamy coconut will add a delightful richness that will transport you to paradise!
For additional creative dessert ideas, why not check out my Coffee Cake Cozy or try a slice of Dubai Chocolate Cake? Each recipe is a celebration of flavors that can make your baking journey even more exciting!
What to Serve with Taro Milk Tea Cake
Savor the delightful flavors of this fluffy dessert alongside complementary dishes that create a well-rounded meal experience.
- Iced Taro Milk Tea: This refreshing drink echoes the cake’s delightful flavors and is the perfect way to cool down while indulging.
- Creamy Coconut Rice: The subtle sweetness and creamy texture of coconut rice pairs beautifully with the earthy notes of taro, enhancing the overall flavor profile.
- Mango Sticky Rice: This classic dessert brings a tropical twist with its sweet mango and sticky rice, contrasting textures and adding an extra layer of indulgence.
- Fresh Fruit Salad: A light and vibrant fruit salad offers a refreshing balance that cuts through the sweetness of the cake, bringing brightness to each bite.
- Matcha Green Tea: The slightly bitter notes of matcha provide an excellent counterpoint to the sweetness of the cake, creating a harmonious and sophisticated pairing.
- Lemon Sorbet: A scoop of tart lemon sorbet adds a refreshing zing, cleansing your palate after each slice of the luxurious cake.
- Sesame Balls: These warm, crispy treats filled with sweet red bean paste bring an extra crunch and a hint of nuttiness, complementing the cake’s vibrant flavors perfectly.
- Spicy Asian Noodles: For a savory contrast, serve a chilled noodle salad with sesame dressing, which pairs harmoniously with the cake’s sweetness and aromatic ingredients.
Expert Tips for Taro Milk Tea Cake
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Room Temperature Ingredients: All ingredients should be at room temperature to ensure proper emulsification and texture in your Taro Milk Tea Cake.
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Prevent Curdling: If curdling occurs during mixing, briefly warm the mixture while beating to salvage the batter.
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No Over-Mixing: Once you add the flour, mix only until just combined to maintain a tender, fluffy cake.
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Perfect Timing: Regularly check your cake for doneness a few minutes before the suggested baking time to avoid overbaking.
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Garnish Ideas: For a beautiful finishing touch, decorate your cake with brown-sugar tapioca pearls, just like those found in bubble tea!
Taro Milk Tea Cake Recipe FAQs
What is the best way to choose fresh taro root?
Absolutely! When selecting fresh taro root, look for firm tubers with smooth, unblemished skin. Avoid any that have dark spots, soft areas, or visible mold. A good taro root should feel heavy for its size, indicating it’s fresh. If using instant taro powder, opt for a reputable brand for the best flavor.
How should I store Taro Milk Tea Cake?
To keep your Taro Milk Tea Cake fresh, cover it at room temperature for up to 8 hours. If you have leftovers, transfer them to an airtight container and refrigerate for up to 4 days. This helps maintain its fluffy texture and delightful flavors. It’s best served slightly chilled or at room temperature.
Can I freeze Taro Milk Tea Cake?
Yes, you can freeze this lovely cake! For the best results, wrap individual slices in plastic wrap and then place them in a freezer-safe container. Taro Milk Tea Cake can be frozen for up to 3 months. When you’re ready to enjoy a slice, simply thaw it in the fridge overnight, then allow it to sit at room temperature for a bit before serving.
What do I do if my cake doesn’t rise properly?
If your Taro Milk Tea Cake doesn’t rise, it may be due to old baking powder that has lost its potency. Always check the expiry date before use. To ensure your cake rises properly, also make sure to incorporate the dry ingredients gently, as over-mixing can cause the cake to deflate. Lastly, remember that all ingredients should be at room temperature!
Is this recipe suitable for those with dietary restrictions?
Very! This Taro Milk Tea Cake is vegetarian, making it suitable for many diets. If you’re considering a gluten-free option, you can substitute the cake flour with a 1:1 gluten-free baking flour blend containing xanthan gum. Just be sure to check labels for allergies, especially regarding the optional ingredients, like cream cheese, which may not be suitable for certain diets.
How long does the taro purée last in the refrigerator?
If you have leftover taro purée, store it in an airtight container in the refrigerator for up to 3 days. You can use it in various recipes, such as smoothies or other desserts, ensuring that you get the most out of your ingredients! If you plan to hold onto it longer, consider freezing the purée in portions for future baking adventures.
Taro Milk Tea Cake: A Creamy Twist on a Classic Dessert
Ingredients
Equipment
Method
- Heat 500ml of whole milk in a saucepan until it simmers. Add 2 tablespoons of loose-leaf strong black tea and steep for 10 minutes. Strain and let it cool.
- Steam 250g of diced fresh taro root for about 15 minutes until fork-tender. Mash into a smooth purée and let cool.
- Preheat oven to 175 °C (350 °F) and grease two 20-cm round cake tins with parchment paper.
- Beat 150g of softened unsalted butter and 200g of caster sugar on medium speed for about 3 minutes until light and fluffy.
- Add 3 large eggs one at a time, mixing well after each addition. Then add 1 teaspoon of vanilla extract and 120g of cooled taro purée.
- In another bowl, whisk together 200g of sifted cake flour, 2 teaspoons of baking powder, and a pinch of salt. Gradually fold in the dry mixture and milk tea until just combined.
- Divide the batter between the cake tins and bake for 25-30 minutes until a skewer comes out clean. Cool in tins for 10 minutes, then transfer to wire racks.
- For the frosting, beat 200g of cream cheese and 100g of unsalted butter until creamy. Gradually add 300g of icing sugar, remaining taro purée, and a pinch of salt. Add 100ml of heavy cream and mix until fluffy.
- Once the cake layers are cool, level if necessary. Place one layer on a serving plate and spread frosting on top. Add the second layer and frost the top and sides. Chill for 30 minutes before serving.
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