Make Ahead
Tiger Cake
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41 Reviews
greglum
November 13, 2019
This recipe is a star as written, but this time I experimented with a couple of changes. Instead of cocoa alone, I used 25 gm cocoa powder + about 35 gm black sesame powder (yes, more than the gm total of cocoa as written). Then after I mixed some of the batter into the chocolate/black sesame mixture, I added about 20 gm matcha powder to the white cake and then finished as written. Pretty good! My matcha was a little old so that flavor wasn't as pungent. And next time I'd probably increase the sesame-to-cocoa ratio to get a little more black sesame.
Sirid
May 16, 2019
This cake has a rather fine crumb and yet is beautifully most, firm but yielding. I complemented it with a chocolate cream cheese frosting, which isn't necessary but works well together. A hit with my kids & husband.
chez_mere
August 10, 2018
Made this cake and added a little orange blossom water + orange zest to the plain batter. Also was able to get it out of a well-buttered and floured bundt cake pan. Finished with a little chocolate glaze :)
Raquelita
November 12, 2017
Made this in a 10" springform cake pan for a kid's birthday cake. With this pan, I did some dragging through the batter to get the marbled effect. It worked out great, and I was able to split it into two thick layers. If you're better at that than I am, you can probably get 3. If you have a cake nail to heat the core of the cake, I'd use it with the large solid (non-tube) pan. If I made it again, I'd add more salt and more flavor--the texture was great but for grown-up palates it needs a little extra something.
Kaite
September 11, 2016
I've never been one to like cake. Usually they are too sweet and slathered in tons of frosting. This cake right here is my type of cake! The texture is divine and the flavor is delicious. I didn't have white pepper, nor do I care for white pepper, so I just used black. The flavor is barely detectable but I would still add it in again. I also used plain ole Hershey's cocoa. This one is a favorite for sure.
The K.
June 7, 2015
This is the most beautiful cake, with a gorgeous crumb and light texture. I upped the amount of white pepper (freshly ground) and it gave it a nice after taste. Fantastic with a glass of gewurztraminer!
Simone
May 4, 2015
Absolutely loved this recipe - had a tight, moist crumb, sliced v well and reminded me of the kind of Asian style butter cakes I sometimes had as a kid that are steamed, not baked. What was initially a really peppery olive oil I had morphed into a fruity element in this cake. Perfect. Thank you!
cutthecarrot
January 12, 2015
I wanted to love this cake. It is beautiful and I have had so much success with a number of Alice Medrich's recipes. Followed exactly as written (using eggs from home raised chickens and maybe slightly more vanilla because I do it by eye having once worked as a baker), this cake simply wasn't all that flavorful.
adeola
July 20, 2014
So I finally tried the recipe today and it is absolutely perfect, awesome! The white pepper added a tingly tasty sensation. I totally recommend the recipe. FAB!
Lisa
June 18, 2014
Baked beautifully. I increased the amount of cocoa and white pepper (both freshly bought) but could not taste either much, friends agreed - With a name like Tiger Cake you want it to have bolder flavors :) Leftover batter rose like a dream in muffin cups, would like to attempt this recipe again.
charlotte
April 19, 2014
sorry just looked at the recipe again, and I do realise you actually specify in the steps which amount of sugar to use! I must've been too tired last night while baking this!
charlotte
April 19, 2014
Made this last night with half the sugar and one less egg and I couldn't be happier! Great recipe :)
Just a comment on the ingredients - I wasnt sure which amount of sugar to use in which mixture. I guess it doesnt really matter as it all ends up in the cake, but I did get quite confused at first when I saw 'sugar' appear twice but it wasnt specified in the steps how much to use at which point.
Thank you for the fab recipe!!!
@adeola, it was moist! :)
Just a comment on the ingredients - I wasnt sure which amount of sugar to use in which mixture. I guess it doesnt really matter as it all ends up in the cake, but I did get quite confused at first when I saw 'sugar' appear twice but it wasnt specified in the steps how much to use at which point.
Thank you for the fab recipe!!!
@adeola, it was moist! :)
adeola
April 16, 2014
This recipe does not look like the cake will turn out moist. I think I will replace the milk with butter milk or whipped cream....
breadwhisperer
April 9, 2014
I made this last night. The texture is lovely, and the marbling looks pretty, but I wish it had more flavor. Maybe my cocoa powder wasn't up to the task (I used Sharffen Berger) or maybe I was just expecting something as intense as the citrus flavored olive oil cakes. I might try this again using more cocoa powder - or maybe some liqueur. I've never made a marbled cake before and I really enjoyed learning the technique - thanks!
Yazoolulu
April 8, 2014
This is a wonderful cake. I made it last week and my family just gobbled it up. I used a strong fruity olive oil and everyone thought it was delicious. Easy to make and quite impressive.
Alice M.
April 1, 2014
The recipe is now correct and the amount of water is indeed 1/3 of a cup. Forgive my typo!
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