“Tiger Tail” Cake Recipe

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, even though it’s unheard of in Minnesota. 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!

Tiger Tail Cake

3 cups Cake flour
2 1/4 cup Sugar
2 Tbsp Baking powder
1 1/2 tsp Salt
3 1/2 oz instant vanilla pudding mix
6 Eggs
1 1/2 cup Water
1 1/2 cup Butter, melted
1 Tbsp+ Orange extract
1 Tbsp+ Anise extract
Orange and black food coloring

Frosting recipe
~ 2 Tbsp Orange or anise extract

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 2/3 of the batter in one, and 1/3 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/cupcakes the following day.

Prepare either American or Swiss meringue buttercream, , using orange or anise extract to flavor it to taste. Tiny orange or black, as desired.

NOTE: The cake pictured divided the batter equally in half, NOT 1/3 & 2/3 as called for in the recipe. I like a higher proportion of licorice flavor, personally!

Enjoy this recipe? Be sure to order my new cookbook, “Evil Cake Overlord“, as it’s full awesome, unique, and ridiculously delicious cake recipes! 🙂

Tomorrow’s cake recipe is based on my husband’s favorite ice cream flavor when HE was growing up!

Interested in making wickedly delcious cakes? You’ll LOVE my second cookbook, Evil Cake Overlord! We’ve long been known for our “ridiculously delicious” moist cakes and tasty, unique flavors. Now, you can have recipes for all of the amazing flavors on our former custom cake menu, and many more! Bake your moist work of gastronomic art, then fill and frost your cake with any number of tasty possibilities. Milk chocolate cardamom pear, mango mojito.. even our famous Chai cake – the flavor that got us into “Every Day with Rachel Ray” magazine!

Feeling creative? Use our easy to follow recipe to make our yummy fondant. Forget everything you’ve heard about fondant – ours is made from marshmallows and powdered sugar, and is essentially candy – you can even flavor it! Order your copy here.

Author:Marie Porter

Marie is an award winning cake artist based in Minnesota's Twin Cities. Known as much for her delicious and diverse flavor menu as for her sugar artistry, Marie's work has graced magazines and blogs around the world. Having baked and designed for brides, celebrities, and even Klingons, Marie was proud to share her wealth of baking knowledge in her two cookbooks: "The Spirited Baker" and “Evil Cake Overlord”. Marie has also authored a book about her experiences surrounding the 2011 Minneapolis tornado: "Twisted: A Minneapolis Tornado Memoir"

2 Responses to ““Tiger Tail” Cake Recipe”

  1. Elise
    March 20, 2012 at 11:13 pm #

    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!

  2. TwinTone
    March 24, 2015 at 11:23 am #

    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.

Leave a Reply

CommentLuv badge