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

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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 49 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

  • January 16, 2018

    Would any brand of pomegranate juice work? Since I don’t have POM available here in Pakistan. ..
    And also, do you think I can substitute plain whipped cream for the cream cheese frosting? Do you think it would work? Reply

    • Natasha
      natashaskitchen
      January 17, 2018

      Hi Noor, I think any drinkable pomegranate juice should work as long as it isn’t a concentrate (which would be overly bitter). I’m not sure if the plain whipped cream will be able to withstand the weight of the cake. Reply

  • Mariagrazia
    December 25, 2017

    Excellent!! Recipe easy to follow and the cake had great taste and wonderful presentation! I was lucky to find the Pom Wonderful juice at Walmart, which, is an essential ingredient in the cake and the brand should not be substitute. Just the right balance of sweetness. Reply

    • Natasha's Kitchen
      December 26, 2017

      I’m happy to hear how much you enjoy the recipe! Thanks for sharing your excellent review with other readers! Reply

  • Malia
    December 25, 2017

    Beautiful cake. I will need to practice though. First time, I let the sirop set up too much and it became jello. The next time the liquid never thickened, what did I do wrong? I also had to adjust my cakes in the oven and I think the movement made them fall a bit. 🙁 Maybe next time. Reply

    • Natasha
      natashaskitchen
      December 26, 2017

      Hi Malia, are you making any substitutions to the topping? I would suggesting following the timings listed in the recipe. The only other thing I can think of is if your pom seeds are chilled before adding, the mixture will thicken much faster. I hope that helps! Also, it’s best not to open the oven while baking these cakes or they can fall. Reply

  • Maddison
    December 11, 2017

    Great recipe and delicious cake. My only alteration would have been a tad less vanilla in the pomegranate topping. Nevertheless, the cake rose beautifully and the icing had that perfect pomegranate tang. Will definitely make again. Reply

    • Natasha's Kitchen
      December 11, 2017

      I’m glad you enjoy the recipe Maddison! Thanks for sharing your great review with other readers! Reply

  • Rosa
    December 10, 2017

    Hi Natasha, I would like to bake this cake for Christmas and would like to know if you could convert the ingredients into gramm? I live in Germany and I don’t have cups at the ready! Thank you so much in advance! Reply

    • Natasha
      natashaskitchen
      December 11, 2017

      Hi Rosa, I don’t have this full recipe converted into grams, but when I need quick answers, I usually reference online sources. Here’s a great one from King Arthur (a flour and grain company). I hope that helps! Reply

  • angela
    November 9, 2017

    You should make a video for this cake. I would love to make it today. Reply

    • Natasha's Kitchen
      November 9, 2017

      I’ll keep your suggestion in mind Angela! Reply

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