Tiger Tail Cake!
When I was growing up, one of my absolute favorite ice cream flavors was called "Tiger Tail" - Sometimes "Tiger Tiger", depending on the brand. It was an orange ice cream with black licorice marbled through it. Still love it, can't get it in Minnesota, so I make it at home. (Click here for my recipe!)
This cake flavor takes me back... and it works well for "Tiger" school colors and sports teams! (Consider school bake sale potential!)
As an alternative, swap banana extract for the orange extract. Banana and black licorice is another unusual flavor combination that works incredibly well!
Tomorrow's cake recipe is based on my husband's favorite ice cream flavor when HE was growing up - Spumoni Cake!
Enjoy this recipe? TWO of my cookbooks may interest you!
Evil Cake Overlord is all about cakes - many of which are recipes I created for my award winning cake business, back in the day. It’s full of awesome, unique, and ridiculously delicious cake recipes! 🙂
More Than Poutine is all about Canadian cooking - both traditional regional and national dishes, as well as very accurate homemade replica recipes for many of the commercially available foods available in Canada - sauces, snack foods, and more!
Tiger Tail Cake
Equipment
Ingredients
Cake
- 3 cups Cake flour
- 2 ¼ cup Sugar
- 2 Tbsp Baking powder
- 1 ½ tsp Salt
- 3 ½ oz instant vanilla pudding mix
- 6 Eggs
- 1 ½ cup Water
- 1 ½ cup Butter melted
- 1 Tbsp+ Orange extract
- 1 Tbsp+ Anise extract
- Orange and black food coloring
Frosting
- 1 Batch batch Swiss Meringue buttercream
- 2 Tbsp Orange or anise extract
Instructions
- Preheat oven to 350°F (180°C). Liberally grease two 8″ or 10″ round cake pans with vegetable shortening, and/or spray with baking spray.
- Combine flour, sugar, baking powder, salt, and pudding mix in a large mixing bowl. Add in eggs and water, beating just until smooth.
- Carefully add melted butter to the batter, mixing on medium speed until smooth.
- Divide batter into two bowls, with about ⅔ of the batter in one, and ⅓ in the other.
- Flavor the larger batch with orange extract, tint orange. Flavor the smaller batch with anise extract, tint black. Stir both until everything is fully incorporated and smooth.
- Divide batter among prepared cake pans, using whatever marbling technique that you prefer. (Random globs work best for this recipe.) To marble the batters, use a butter knife, held straight up-and-down. Starting at one side of the pan, run the knife through the batter in a long zig zag motion – hitting both the “top” and “bottom” of the pan, from your view – all the way to the other side. Then, turn the pan 90 degrees, and repeat.
- Bake until golden and knife inserted into center of batter comes out clean and cake springs back – about 45-60 minutes.
- Allow to cool 10-15 minutes before turning cakes out onto baking rack to cool fully. Ideally, allow to cool to room temperature, wrap tightly with plastic wrap. Allow cake to sit overnight, make frosting & ice cake the following day.
- Prepare either American or Swiss meringue buttercream, using orange or anise extract to flavor it to taste. Tint orange or black, as desired.
Notes
Nutrition
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This deserves a big 'OMG!' I love, love, love Tiger Tail ice cream, since trying it 25 years ago on my honeymoon. I do not understand why this hasn't caught on crossed the bridge to Michigan!
As a kid I loved Tiger Tail and miss it to this day. I will now find myself baking a cake for the first time in my life and enjoying all of it on my own because for some reason 'normal' people cannot find the euphoric joy of orange and licorice like I can. Poor souls.
AMAZING! How is it that I have not come across these beautiful recipes before? I am fellow Canadian (NL,) and dearly remember Tiger Tail ice cream, which lead me to this recipe. I have to make this recipe. I will follow you and find more delicious recipes and I really look forward to being as thrilled as I was to find this recipe!
I don’t understand why every great creamery in Canada has been absorbed by a mega dairy... TigerTiger Ice Cream disappeared in Winnipeg when DutchMaid vanished - I understand the flavour has resurfaced as TigerTail from Chapman’s... so that’s good . But I digress
Your cake looks absolutely wonderful...