Pomegranate Christmas Cake Recipe

A moist Pomegranate Cake with a crown of glistening pom seeds. Pomegranate cake is fantastic top to bottom and makes for a stunning Christmas Cake! | natashaskitchen.com

Introducing The Christmas  Pomegranate Cake. This is what I’ll be making for my family’s Christmas dinner. Honestly, I feel like every new cake I make, my sister Anna tells me it’s her new favorite. Well, guess what? This is Anna’s favorite cake! You should have heard her go on and on about it. In all seriousness, this Pomegranate Cake is fantastic; top to bottom.

I this pomegranate cake for my nieces 5th birthday party (yes, I had to cut it to take a picture of the inside for you all, but I patched it up quite nicely). I told her Mother (my sister), that’s what happens when you ask a food blogger to make the birthday cake. She didn’t seem to mind ;).

The Pomegranate Cake was an absolute hit and not a crumb was left behind. Just 15 minutes after we cut into the cake, there was only a small sliver left; toppled over.  It too was destroyed. I hope this Christmas Pomegranate cake makes your holidays more merry and bright.

Ingredients for the Cake Layers:

6 large eggs, room temp (if cold, put them in warm water 15 min)
1 cup sugar
1/2 tsp baking powder
1 cup unbleached all-purpose flour
1/2 tsp vanilla

Ingredients for Pomegranate Topping:

6 ounces (3/4 cup) pomegranate juice (Pom Wonderful)
2 tsp unflavored gelatin powder (I used Knox brand)
1 tsp vanilla
2 Tbsp Sugar
Seeds of one large Pomegranate (1 1/4 to 1 1/2 cups)

Ingredients for syrup:

1 1/2 cups Pomegranate Juice (POM brand)
2 Tbsp sugar

Ingredients For the Pomegranate Cream Frosting:

2 sticks unsalted butter, softened to room temp
3 cups powdered sugar
1/4 tsp fine sea salt
16 oz (2 blocks) cream cheese, softened to room temp and cut into 16 pieces
4 Tbsp of Pomegranate juice (POM brand)

Pomegranate Christmas Cake Recipe

How to Make Pomegranate Cake:

If you never made a European Sponge Cake, watch the video before you get started:


1. Preheat Oven to 350˚F. Line the bottoms of two 9″ cake pans with parchment paper.

2.  Combine 6 eggs and 1 cup sugar in the bowl of your electric mixer and beat on high speed for 12 minutes or until tripled in volume and fluffy. Whisk together 1 cup flour and 1/2 tsp baking powder then Sift it into the beaten eggs in 2 additions, folding it in with a spatula just until all of the flour is incorporated. Drizzle in 1/2 tsp vanilla and blend together. Remember that you are relying on the fluffy air-infused batter for the cake to rise. DO NOT OVERMIX or your cake won’t rise well.

Pomegranate Christmas Cake Recipe-9

3. Transfer your batter to your buttered and lined cake pans. Set aside.

Pomegranate Christmas Cake Recipe-2

4. Bake at 350˚F for 25-28  minutes or until the top is golden brown and a toothpick comes out clean (poke the side, not the center so your center won’t cave) and don’t open the oven until 25 minutes have past. Let the cakes cool down on wire racks, then remove from the pans.

Pomegranate Christmas Cake Recipe-3

Making the Syrup for the soaking the cake Layers:

1. Combine 1 1/2 cups Pomegranate Juice (POM brand) with 2 Tbsp sugar and stir to combine. Set aside to and stir occasionally until sugar is all dissolved.

Making the Frosting:

1. In the bowl of a stand mixer fitted with the whisk attachment, mix the 2 sticks of butter with 3 cups powdered sugar and salt on low speed or until combined (1 min) Don’t start on high speed or you will be surrounded in a cloud of powdered sugar (lessons learned). Increase speed to medium-high and beat until the mixture is pale and fluffy (2 min).

Pomegranate Christmas Cake Recipe-10

2. Add cream cheese 1-piece at a time and mix until combined. (I waited maybe 3 seconds in between each piece; toss them in one after another. Once all of the cream cheese is incorporated, scrape down the sides and continue to beat 1 more minute on med/high speed. The cream should be smooth and lump-free.

Pomegranate Christmas Cake Recipe-11

3. Add 4 Tbsp POM juice, 1 Tbsp at a time and mix on medium speed until combined (1 min). Refrigerate frosting until ready to use.

Pomegranate Christmas Cake Recipe-12

Assembling your Cake:

1. Cut the cake layers in half so you end up with 4 layers. Place the first layer, cut-side-up on your serving platter. Brush 1/4 of the POM/sugar syrup over the first layer. Frost the top. Do this with all 4 layers. You only need a very small amount of frosting on the very top of the cake since you are going to have the Pomegranate topping (and you’ll need the extra for the topping).

A moist Pomegranate Cake with a crown of glistening pom seeds. Pomegranate cake is fantastic top to bottom and makes for a stunning Christmas Cake! | natashaskitchen.com

2. Wipe any excess syrup from the cake platter, then frost the sides. I used My large Wilton 1M star tip. You want a border that will contain a generous layer of pomegranate topping.

A moist Pomegranate Cake with a crown of glistening pom seeds. Pomegranate cake is fantastic top to bottom and makes for a stunning Christmas Cake! | natashaskitchen.com

Refrigerate your cake for at least 30 minutes before adding the pomegranate topping.

Pomegranate Topping:

(make this after your cake is done and in the fridge):

1. Place 3/4 cup of POM juice in a small sauce pan, add 1 tsp vanilla and sprinkle in 2 tsp gelatin. Let stand 1 minute to soften gelatin before putting it on the heat.

Pomegranate Christmas Cake Recipe-15

2. Whisk in 2 Tbsp sugar and cook over medium heat, stirring, until sugar dissolves and mixture is steaming.

Pomegranate Christmas Cake Recipe-16

3. Remove from heat and let it cool down a bit (or transfer into a mixing bowl if you don’t want to wait for the ice bath) then set the saucepan into a larger bowl of ice water, stirring gently until it is cold and slightly thickened but not set. It doesn’t take long so stay with it. Remove from the ice bath.

Pomegranate Christmas Cake Recipe-17

4. Stir in pomegranate seeds and immediately spoon topping onto the chilled cake. Refrigerate your cake until the topping is set (about 1 hour).

A moist Pomegranate Cake with a crown of glistening pom seeds. Pomegranate cake is fantastic top to bottom and makes for a stunning Christmas Cake! | natashaskitchen.com

Wouldn’t you like to eat a spoon-full of that goodness?

A moist Pomegranate Cake with a crown of glistening pom seeds. Pomegranate cake is fantastic top to bottom and makes for a stunning Christmas Cake! | natashaskitchen.comA moist Pomegranate Cake with a crown of glistening pom seeds. Pomegranate cake is fantastic top to bottom and makes for a stunning Christmas Cake! | natashaskitchen.comA moist Pomegranate Cake with a crown of glistening pom seeds. Pomegranate cake is fantastic top to bottom and makes for a stunning Christmas Cake! | natashaskitchen.com

Credits:
The brilliant idea for the Pomegranate Topping came from Chef Dennis.

Pomegranate Christmas Cake

4.9 from 43 reviews
Prep time:
Cook time:
Total time:
Author:
Skill Level: Advanced
Cost To Make: $15-$20
Serving: 15

Ingredients

Ingredients for the Cake:Ingredients for the Cake Layers:

  • 6 large eggs, room temp (if cold, put them in warm water 15 min)
  • 1 cup sugar
  • 1 cup unbleached all-purpose flour
  • ½ tsp baking powder
  • ½ tsp vanilla

Ingredients for Pomegranate Topping:

  • 6 ounces (3/4 cup) pomegranate juice (Pom Wonderful)
  • 2 tsp unflavored gelatin powder (I used Knox brand)
  • 1 tsp vanilla
  • 2 Tbsp Sugar
  • Seeds of one large Pomegranate (1¼ to 1½ cups)

Ingredients for syrup:

  • 1½ cups Pomegranate Juice (POM brand)
  • 2 Tbsp sugar

Ingredients For the Pomegranate Cream Frosting:

  • 2 sticks unsalted butter, softened to room temp
  • 3 cups powdered sugar
  • ¼ tsp fine sea salt
  • 16 oz (2 blocks) cream cheese, softened to room temp and cut into 16 pieces
  • 4 Tbsp of Pomegranate juice (POM brand)

Instructions

  1. Preheat Oven to 350˚F. Line the bottoms of two 9" cake pans with parchment paper.
  2. Combine 6 eggs and 1 cup sugar in the bowl of your electric mixer and beat on high speed for 12 minutes or until tripled in volume and fluffy. Whisk together 1 cup flour and ½ tsp baking powder then sift it into the beaten eggs in 2 additions, folding it in with a spatula just until all of the flour is incorporated. Add ½ tsp vanilla and blend together. Remember that you are relying on the fluffy air-infused batter for the cake to rise. DO NOT OVERMIX or your cake won't rise well.
  3. Transfer your batter to your buttered and lined cake pans. Set aside.
  4. Bake at 350˚F for 25-28 minutes or until the top is golden brown and a toothpick comes out clean (poke the side, not the center so your center won't cave) and don't open the oven until 25 minutes have past. Let the cakes cool down on wire racks, then remove from the pans.

Making the Syrup for the soaking the cake Layers:

  1. Combine 1½ cups Pomegranate Juice (POM brand) with 2 Tbsp sugar and stir to combine. Set aside to and stir occasionally until sugar is all dissolved.

Making the Frosting:

  1. In the bowl of a stand mixer fitted with the whisk attachment, mix the 2 sticks of butter with 3 cups powdered sugar and salt on low speed or until combined (1 min). Increase speed to medium-high and beat until the mixture is pale and fluffy (2 min).
  2. Add cream cheese 1-piece at a time and mix until combined. (I waited maybe 3 seconds in between each piece; it's one after another really. Once all of the cream cheese is incorporated. continue to beat 1 more minute.
  3. Add 4 Tbsp POM juice, 1 Tbsp at a time and mix until combined (1 min). Refrigerate frosting until ready to use.

Assembling your Cake:

  1. Cut the cake layers in half so you end up with 4 layers. Place the first layer, cut-side-up on your serving platter. Brush ¼ of the POM/sugar syrup over the first layer. Frost the top. Do this with all 4 layers. You only need a very small amount of frosting on the very top of the cake since you are going to have the Pomegranate topping.
  2. Wipe any excess syrup from the cake platter, then frost the sides. I used My large Wilton 1M star tip. You want a border that will contain a generous layer of pomegranate topping.
  3. Refrigerate your cake for at least 30 minutes before adding the pomegranate topping.

Pomegranate Topping.

  1. (make this after your cake is done and in the fridge):
  2. Place ¾ cup of POM juice in a small sauce pan, add the 1 tsp vanilla and sprinkle in 2 tsp gelatin, then let stand 1 minute to soften gelatin before putting it on the heat.
  3. Wisk in 2 Tbsp sugar and cook over medium heat, stirring, until sugar dissolves and mixture is steaming.
  4. Remove from heat and let it cool down a bit (or transfer into a mixing bowl if you don't want to wait) then set the saucepan into a larger bowl of ice water, stirring gently until it is cold and slightly thickened but not set. It doesn't take long so stay with it. Remove from the ice bath.
  5. Stir in pomegranate seeds and immediately spoon topping onto the chilled cake. Refrigerate your cake until the topping is set (about 1 hour).

Read comments/reviewsAdd comment/review

  • Kim
    January 5, 2017

    Hi Natasha. Can I use just 2 cups of icing sugar for the frosting? Reply

    • Natasha
      natashaskitchen
      January 5, 2017

      Hi Kim, you could but I think the frosting may turn out a little too loose to pipe onto the cake with less of the powdered sugar. Reply

  • Giovana Dubocq
    January 4, 2017

    I made this cake for New Year! It is so very scrumptious! It is not very easy, you really have to pay attention to all the steps, but it was worth it!
    Everybody in my family loved it and I plan to make it again soon, maybe with a different kind of fruit like strawberry, red berries, etc.
    My next try will be your Christmas cherry cake!
    Thank you so much for this recipe and all the detailed instructions, Natasha! Reply

    • Natasha's Kitchen
      January 4, 2017

      So glad you liked it! Hope you’re enjoying the new year!! Reply

  • A baker in Virginia
    January 1, 2017

    I made this for New Year’s Eve..it came out perfectly and numerous people told me it was the best cake they’d ever had. I followed the instructions to the letter, with two minor changes: (1) I don’t have a wisk attachment for my mixer, but the regular beaters worked just fine. (2) my cake layers were quite moist on their own, so I didn’t use all of the pomegranate syrup.
    I highly recommend the recipe! Reply

    • Natasha
      natashaskitchen
      January 1, 2017

      I’m so happy to hear that!! Thank you for your amazing review! 🙂 Reply

  • nelly
    December 30, 2016

    I’m so sad:(
    Made this cake today for a new years party. followed the instructions exactly, the layers were falling apart but I thought I’d put them together with the frosting, the frosting wasn’t stiff as in your pictures and had a glossy look to it. basically didn’t hold up and dropped. I so wanted to be the cool baker that brought a beautiful cake to a party. what could have I done wrong? Reply

    • Natasha
      natashaskitchen
      December 30, 2016

      Oh no! This is one of my most popular cakes and I am always happy to help troubleshoot. Did the cake seem to be “falling apart” because your frosting was too loose? There are several reasons why the frosting might be too loose – speed softening the butter in the microwave, using less powdered sugar, speed softening cream cheese or using too much POM juice. Were all of your proportions correct? the frosting is supposed to be thick enough to pipe as shown in the photos. I hope that helps you figure out what may have gone wrong. Reply

  • Ksusha. A
    December 27, 2016

    Oh my..all the comments on this cake 😥
    Here goes another long one..
    Tried to make this short.i promise.
    I made two of these beauties for the family Christmas parties. Turned out exactly like yours. Gone in minutes.
    My 3 year old daughter is asking me to make this for her bday..which is a week after Christmas..and we are hosting new years😓 i only bake in december 😁a lot.

    Would your poppy seed roll frosting work with this cake? I am not a big fan of butter frosting.
    And though the pomegranate looked beautiful on top i was not a big fan of the taste..would raspberries work?
    Oh and what is the best way to make the frosting pink? Naturally.
    Sorry for such a long review! And thank you for all these wonderful recipes 🎂🍔🌮🍤🍝 Reply

    • Natasha
      natashaskitchen
      December 27, 2016

      Hi Ksusha, I’m glad your family enjoyed the cake!! Based on your questions, I think you might really like this blackberry cake and I think you could make it work well with raspberries 🙂 the only way I have discovered to add a syrup from fruit to naturally color a frosting is by using a butter-based frosting, otherwise it can get too thin. I like adding the cream cheese because it tastes less like a buttercream 🙂 Oh there’s also the cream on this raspberry cake roll that tastes great 🙂 Reply

  • Sonomamom
    December 26, 2016

    This cake is really beautiful! It tastes amazing also. It is pretty time consuming to make and a bit technical. It was really popular at Christmas dinner!! Reply

    • Natasha
      natashaskitchen
      December 26, 2016

      Thank you for the wonderful review, I’m glad everyone liked the cake 😬. Reply

  • Nataliya Sklyanchuk
    December 24, 2016

    Thank you for sharing your recipe the cake turned out amazing ! Reply

    • Natasha
      natashaskitchen
      December 25, 2016

      Nataliya, you are very welcome and thank you for the great review 😬. Reply

  • Kayla O
    December 23, 2016

    Hey Natasha, I know this comment will probably get lost. But I just wanted to tell you that I have been making this cake every Christmas for three years! It is my favorite cake to make and people really love it. In fact, I’m making the second one this year tomorrow because I just had to make one for my friends and another for my family to enjoy. So thank you so much for posting this recipe because now it’s family tradition! <3 Reply

    • Natasha's Kitchen
      December 23, 2016

      This is definitely the best kind of review!!! Thank you so much for sharing Kayla! Merry Christmas to you and yours 🙂 Reply

      • Kayla O
        December 23, 2016

        Merry Christmas! ❤🙏🏼🎄 Reply

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