Have you watched Tiger King on Netflix yet? This Tiger Cake is fit for Joe Exotic, featuring cake swirls, tiger stripes, and all your crazy sprinkles. Want to keep it simple, then go easy on the frosting.
I had to make this Tiger Cake. Mostly because I’ve always WANTED to make a tiger cake and never have. But also because we started watching Tiger King without our boys, and my husband and I keep looking at each other and whispering lines from the show.
OMGosh I am not recommending Tiger King to anyone. Do your research and decide for yourself if you want to watch it. It’s got a lot of swearing, egos, tons of people making dumb choices, big cat fanatics, sex, drugs, limbs being torn off, Joe Exotic, internet bullying, basically, it’s got the makings of perfect reality TV.
My friend Clarissa pointed me towards a post on Lola Lambchops “Is the Tiger King Family Friendly” and I have to say she breaks it down pretty well. If you’re considering it for your kids, read her post FIRST!
If it’s JUST adults watching, grab this hilarious Tiger King Drinking Game from No-Guilt Fan Girl, you won’t be sorry!
Tiger King Cake
But let’s move beyond WHAT the show is and focus on this FABULOUS Tiger King Cake. This is a pumpkin and chocolate swirl sheet cake. I made my Pumpkin Sheet Cake and made part of it with cocoa powder for the chocolate swirls.
The frosting is cinnamon cream cheese frosting, with half of it made with cocoa powder. The sprinkles are ALL YOU so have fun and go crazy, or keep it low key, your choice. I prefer the over the top use of sprinkles, my husband preferred the plain frosted version. We both like the drinking game.
Tiger King Cake
- 2 cups pumpkin puree
- 2 sticks of butter
- 1 teaspoon cinnamon
- 1/4 teaspoon fresh nutmeg
- pinch of cardamom
- 3/4 cup boiling water
- 2 cups all-purpose flour
- 2 cups sugar
- 1/2 teaspoon salt
- 1/2 cup buttermilk
- 2 teaspoons baking soda
- 2 eggs
- 2 teaspoons vanilla extract
- 1/4 cup unsweetened cocoa powder
- 8 ounces cream cheese, very soft
- 1/2 cup butter, very soft
- 4 cups powdered sugar
- 1-2 teaspoons cinnamon
- enough milk to thin it down to spreading consistency
- orange food color
- 1/4 cup cocoa powder
- sprinkles if desired
- grease or butter a sheet pan, this is a pan that is 13X18
- preheat the oven to 350˚
- melt the 2 sticks of butter
- stir in the 2 cups canned pumpkin and the cinnamon, fresh nutmeg and the pinch of cardamom if using
- add the boiling water, stir, set aside to cool
- in a separate bowl mix the flour, sugar, and salt give it a little mix
- in a large measuring cup mix the eggs, the buttermilk, baking soda, and vanilla
- add the pumpkin mix to the flour mixture and lightly stir together
- then add the buttermilk mixture and stir until combined
- once it's well-combined place about half of the cake mix randomly on a buttered quarter sheet pan
- to the remaining batter add the 1/4 cup of cocoa powder, stir to combine
- plop all over the cake pan randomly, then use a knife to swirl the batters together
- bake in a 350˚ oven for 20-22 minutes
- the cake should spring back when poked if it doesn't, bake it for 1-2 minutes longer
- once it's done let it cool
- when the cake is cool make the icing by mixing the butter and cream cheese in a stand mixer with the whisk attachment, be sure to scrape down the sides a few times
- slowly add the powdered sugar
- then the cinnamon, start with 1 teaspoon keep adding until you like the flavor, I used 2 teaspoons
- tint the frosting bright orange if desired
- drizzle in milk a teaspoon at a time to get it to spreading consistency
- take half of it and set it aside
- to the remaining batter, add 1/4 cup of cocoa powder, stir to combine, add more milk as desired
- spread in alternating tiger stripes on the cooled cake
- add sprinkles if you like, the more the better in my opinion
- store covered and put in the fridge if you need to keep it longer than a couple of hours
Nutrition Information:Yield: 24 Serving Size: 1
Amount Per Serving: Calories: 358Total Fat: 16gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 56mgSodium: 293mgCarbohydrates: 53gFiber: 1gSugar: 41gProtein: 3g
This nutrition information was calculated using a computer program, results may vary.