Chocolate Cranberry Almond Cake – FlavorRight

Chocolate Cranberry Almond Cake


  • 1 quart Flavor Right™ Whip’N Ice™
  • Cranberry Flavored Oil
  • (2) 8” Chocolate cake layers
  • Pink and Burgundy Gel Colors
  • Sliced Almonds
  • Dried Cranberries
  • White Chocolate
  • Milk Chocolate
  • Dark Chocolate


Chocolate Bark

1.Carefully melt each of the chocolates in the microwave.

2.Mix the dried cranberries and the almonds in the melted chocolates.

3.Spread on a sheet pan with parchment and let cool.


1.Whip up the Vanilla Whip’N Ice according to the directions. 

2.After ten minutes of whipping, add ½ tsp of cranberry flavoring and finish whipping to desired consistency.

3.In a small bowl take a 1/3 of the whipped icing and tint it with pink and burgundy gel food coloring.

4.Tint the remaining icing with the burgundy and pink food gel coloring to create a softer color.


1.Base ice the double layer chocolate cake with the lighter icing. Using a crescent shaped piping tip, use the darker icing to make the petals around the bottom of the cake.

2.With a #825 star tip and pastry bag pipe a reverse shell top border with both light and dark icing in the same bag.

3.Pipe 5 rosettes on top of the cake.


1.Break up the Bark into shards and place them on top of the rosettes.

2.Finish with some topping with sliced almonds and dried cranberries.