Yield: 9–12 servings (one 9" x 13" cake)
- 3 large eggs, room temp
- 1 cup (198g) granulated sugar
- 2 tsp vanilla extract
- 1 ½ cups (180g) all-purpose flour
- 2 tsp baking powder
- ½ tsp salt
- ½ cup (114g) whole milk, room temp
Milk Tea Soak:
- 1 ¼ cups (284g) heavy cream
- 2 1.2-oz sachets (66g) Kola Goodies Sri Lankan Milk Tea
- 1 can (12 fl oz / 354ml) evaporated milk
- 1 can (14 oz / 396g) sweetened condensed milk
- 1 ½ cups (341g) heavy cream, cold
- 2 Tbsp (30g) sour cream, cold
- 1 Tbsp vanilla paste or extract
- pinch of salt
- Heat oven to 350°F. Grease a 9" x 13" baking dish; set aside.
- In the bowl of a stand mixer fitted with paddle attachment, beat eggs and sugar on medium-high for 10 minutes until fluffy and pale yellow.
- While eggs/sugar are whipping, sift flour, baking powder, and salt together in a medium bowl.
- After 10 minutes of whipping, reduce mixer speed to low. Add half of flour mixture 1–2 tablespoons at a time. Slowly pour in milk. Then add remaining half of flour mixture 1–2 tablespoons at a time.
- Briefly and gently mix batter with a silicone spatula, making sure to incorporate all sneaky, hidden pockets of flour.
- Pour batter into prepared pan, smoothing top with an offset spatula or the back of a spoon.
- Bake for 25 minutes. Cake is done when a wooden pick inserted in the centre comes out clean with only a few fluffy crumbs attached. When done, the cake should also spring back when gently touched.
- While cake is baking, make milk tea cream. In a small pot over medium heat, warm cream, stirring occasionally. When a few bubbles appear, remove from heat and whisk in milk tea powder. Steep for 10 minutes.
- Set a fine-mesh sieve over a large, heatproof bowl with a spout. Pour steeped cream through sieve. Discard milk tea blend.
- Whisk evaporated milk and condensed milk into steeped cream. Set aside.
- When cake is done, place baking dish on wire rack. Allow to cool for 30 minutes.
- Using a skewer or cake tester, poke A LOT of holes in the cake. You basically want to poke as many holes as you can without destroying the cake.
- If necessary, gently run a knife around the edges of the cake to unstick the sides from the pan.
- Slowly pour three-milk syrup over warm cake, pausing as necessary to give the cake time to absorb the liquid. This step will take a little while, as you need to make sure that the cake properly and fully absorbs the liquid.
NOTE: Don’t neglect the edges! You want all parts of the cake to get some of the three-milk syrup.
- After all of the three-milk syrup has been absorbed, cover baking dish with cling film. Refrigerate for at least 6 hours or overnight.
- When you’re ready to continue, place metal mixing bowl and whisk attachment in freezer for at least 15 minutes.
- In the chilly bowl of a stand mixer fitted with cold whisk attachment, whip heavy cream, sour cream, vanilla, and salt until stiff peaks form.
- Retrieve cake from fridge. Using an offset spatula, evenly spread whipped cream over cake. Place dish in fridge for 15–30 minutes.
- Retrieve cake from fridge. Scatter brown sugar boba on top.
- Enjoy! Store any leftovers covered in the fridge.