Go Back Email Link
+ servings
A large round tiger tail cake - black licorice and orange marbled cake, with orange buttercream - is shown with a slcie cut out, and served on a plate in front of it.
Print Recipe Pin Recipe Save Recipe
5 from 9 votes

Tiger Tail Cake

Tiger Tail is one of my favourite flavours of ice cream so - as an Evil Cake Overlord - of COURSE I had to design a marbled cake recipe around it!
Prep Time45 mins
Cook Time1 hr
Cooling Time8 hrs
Total Time9 hrs 45 mins
Course: Dessert
Cuisine: Canadian
Servings: 20 People
Calories: 315kcal
Author: Marie Porter


2 x 10 inch cake pans OR
2 x 8 inch cake pans



  • 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



  • 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.


NOTE: The cake pictured divided the batter equally in half, NOT ⅓ & ⅔ as called for in the recipe. I like a higher proportion of licorice flavor, personally!


Calories: 315kcal | Carbohydrates: 41g | Protein: 4g | Fat: 15g | Saturated Fat: 9g | Cholesterol: 86mg | Sodium: 475mg | Potassium: 41mg | Fiber: 1g | Sugar: 27g | Vitamin A: 497IU | Calcium: 85mg | Iron: 1mg