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.

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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 *measured correctly
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

4.86 from 49 votes
Prep Time: 2 hours
Cook Time: 30 minutes
Total Time: 2 hours 30 minutes
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
Author: Natasha of NatashasKitchen.com
Skill Level: Advanced
Cost to Make: $15-$20
Servings: 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
  • 1/2 tsp baking powder
  • 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

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 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. Add 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.
  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 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). 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 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.
  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 3/4 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

  • Diena Cameron
    October 14, 2017

    This is such a pretty cake, perfect for a Christmas gathering. I think i might be tempted to add a drop or two of red food coloring to the syrup that you dab onto each layer, even though i don’t like to use it but the layers don’t really look red, more brownish and I’d really like to see red once I cut into the cake. Sounds delish ! Reply

    • Natasha's Kitchen
      October 14, 2017

      This cake is AMAZING!! Your suggestion sounds great! I hope you love the recipe as much as I do Diena! Please let me know what you think! Reply

    • Katie Mart
      October 25, 2017

      Im confused on the baking part, so for how long is the cake supposed to be in the oven? Reply

      • Natasha
        natashaskitchen
        October 25, 2017

        Hi Katie, Bake at 350˚F for 25-28 minutes. Reply

  • Katie
    October 11, 2017

    This is amazing! My boyfriend and I got a great deal on pomegranates and, since his birthday is this weekend, I decided to make this. The only issue I had was that it didn’t rise as much as it could/probably should have. But I’m pretty sure that’s on me; I don’t have a ton of baking experience and have never made this type of cake base before, so I probably overmixed somewhat. Will get some more advice on how to fix that and make it again at Christmas.

    Thank you so much for sharing! Reply

    • Natasha
      natashaskitchen
      October 11, 2017

      Hi Katie! I’m so glad you enjoyed it! The biggest reason for this not rising enough is under-beating the eggs and sugar. Here’s a great way to know if you have beaten it long enough (words of wisdom shared by one of my readers): Lift up your beater (whisk) from the batter. Make a figure “8” using the batter that drip off the beater. Then count to 10 seconds. If the figure 8 still remains on top of the batter, then u have the right consistency. If the figure 8 sinks into the batter before 10 secs, then u need to beat it longer Reply

  • 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

  • Angie
    December 22, 2016

    Hi Natasha. How early can I frost this cake? Party is on Sunday. Reply

    • Natasha
      natashaskitchen
      December 22, 2016

      Hi Angie, I would do it the day before, and max 2 days before for it to be in it’s freshest and prettiest state. 🙂 Refrigerate until ready to enjoy. Reply

  • Melanie R.
    December 18, 2016

    I made this cake for a neighbor party this weekend. I was worried that the amount of syrup used would make the cake soggy. Not so. The cake was a HUGE HIT!! The sponge cake was moist, sweet but not overly sweet. The pomegranate gel on top was beautiful. Thank you for such an excellent recipe. Reply

    • Natasha's Kitchen
      December 19, 2016

      I am so glad you all enjoyed it! Thank you for sharing your review Melanie! 🙂 Reply

  • Katie
    December 6, 2016

    I followed this recipe exactly. The cake came out too eggy tasting for my liking. It was like an eggy angelfood cake. Not my favorite thing I have ever eaten.

    I am currently waiting for a basic vanilla cake to cool to use the rest of the recipe with. Reply

    • Natasha
      natashaskitchen
      December 6, 2016

      Hi Katie, I’m sorry to hear that! Did you beat your eggs and sugar long enough and did your cake rise properly as shown in the photos? It isn’t supposed to taste eggy after being whipped sufficiently. I hope you love the cake even with a vanilla cake base! 🙂 Reply

  • Annie Blake
    November 13, 2016

    I really want to make this for my birthday which is on Thanksgiving(!) but my kids dont like crunchy things. I though that the pomegrante seed would be a crunch. Is there a way to not put the seeds in? Reply

    • Natasha
      natashaskitchen
      November 13, 2016

      Hi Annie, you may just have to omit the topping. I’m afraid there isn’t enough substance in the topping without the pomegranate seeds. Reply

      • November 14, 2016

        I was thinking of maybe a jam and to my surprise I found a small jar at a store. My sister and me had a baking contest and she made your version and I added the jam on top. It really tasted the same. It is quite expensive though. Reply

        • Natasha
          natashaskitchen
          November 14, 2016

          Ooh that is so smart to use jam!! I love that idea. 🙂 thank you so much for sharing that with me! Reply

    • Galina
      November 22, 2016

      I just made this cake today. For the pomagranate topping you just don’t put the pomegranates. Just make the topping the way it says and pour it over and it will be just as delicious😊 Reply

      • Natasha
        natashaskitchen
        November 23, 2016

        Thanks for sharing!! 🙂 Reply

  • Rosalia Pina
    November 1, 2016

    I was looking at the ingredients to make the recipe and I noticed that the baking powder was left out of the ingredients. Reply

    • Natasha
      natashaskitchen
      November 2, 2016

      Hi Rosalia, I used to not include baking powder because this cake primarily relies on the eggs for leavening. Lately I’ve been adding it since it seems to help the layers rise slightly more evenly. The cake works well either way :). I’ll go ahead and add it to reduce confusion 🙂 Reply

  • Hetal
    September 19, 2016

    I’m looking forward to making this cake for my husbands 50th b’day party for 70 people – do you know if this genoise sponge freezes well? Baking it ahead of time and freezing will make it a bit easier, that way i can just frost & fill the day before the party. Also what size pan do you think would i need? i will be serving two other desserts along with the cake. Reply

    • Natasha
      natashaskitchen
      September 19, 2016

      Hi Hetal, the genoise freezes really well. Place a sheet of parchment (I use the same one from the baking pan) between layers of un-cut sponge cake and loosely wrap in plastic wrap, just making sure it is covered completely but not squished by the plastic wrap). 70 people is a very large crowd! Wow!! I would probably make either 2 cakes or double everything and put it into (2) 9×13 baking pans, although you will have to mix and bake each cake layer separately (6 eggs per pan) since it will overwhelm a stand mixer and won’t whip properly to put 12 eggs into a mixer. Reply

    • Hetal
      September 28, 2016

      Great! Will make two 9′ cakes. Thank You. Reply

  • nelly
    June 23, 2016

    Is the frosting good with other cake fillings? for example with the biskvit, but with strawberries for the inside?I need a good frosting for our gender reveal cake;) Reply

    • Natasha
      natashaskitchen
      June 23, 2016

      Hi Nelly, yes it is good but the frosting needs a little juice which tints the frosting slightly. If you’re looking for a white frosting, I would recommend going with the cupcake frostingReply

  • Kateryna
    February 13, 2016

    Now I tried to make this AMAZING cake! I got very nice cake layers. Frosting was super yummy, but next time I will do double portion of frosting, because I didn’t have enough for decoration, so this is my the biggest problem. I put more cool whip cream for my frosting and when I put pomegranates topping it started leaking(((( so sad, plus next time I will take less pomegranate seeds or more pomegranate home made jello and I will not put in it vanilla, I don’t like vanilla taste in topping at all. So at the end my cake didn’t look good, but it was delicious!!!!! Next time I know how I will make it right. Thank you for a GREAT recipe!!!! I am very happy that I described you! Thank you every time for nice yummy ideas 🙂 sorry for mistakes, my English wants to be better ))))). Reply

    • Natasha
      natashaskitchen
      February 13, 2016

      Kateryna, thank you for sharing nice review and taking the time to write in. Have a great weekend. 😀. Reply

  • T
    February 7, 2016

    A hit with everyone at a Christmas Family Dinner! I subbed in lactose-free cream cheese, milk and used rice flour so everyone could enjoy it. Also subbed a berry glaze for the gelatin and it turns out more like a berry pie filling than a jam topping. Excited to make it again soon! Reply

    • Natasha
      natashaskitchen
      February 7, 2016

      Thank you for the nice review and nice job improvising 😁. Reply

  • Lana
    January 4, 2016

    Loving the pomegranate cake! Thanks for the awesome recipe 😉 I’ve been wanting to make it since the day you posted the recipe… however one mistake I made~ I print all my fave recipes to keep my gadgets clean when cooking and now learning a lesson… note to self: always check the original recipe!!! I had a feeling 1 TBSP of vanilla for the topping was too much…….. should have double checked your updated recipe online… anyways, made myself a note to only use half a tsp (yes half a tsp, no more tbsp’s) next time I decide to make it!! Overall, its still a delicious tangy cake~ Hubby LOVED it :))) Reply

    • Natasha
      natashaskitchen
      January 4, 2016

      Hi Lana! I’m so glad you enjoyed the cake. Yes, I do go and update recipes and improve them if I re-make them and feel something could be improved. I thought that much vanilla was bit strong and overpowering to the pom seeds. I mean it works, but I thought less was better 🙂 Reply

  • Margaret
    January 3, 2016

    I made this cake for this Christmas. It was loved by everyone! I was hoping to take half of it home but all the guests split it amongst themselves. I asked for just one piece to give to my neighbor whom I borrowed a blender from! I will make this again very soon. Reply

    • Natasha
      natashaskitchen
      January 4, 2016

      Margaret, thank you for such a nice review on the cake. Have a great 2016! 😁. Reply

  • AnyaVak
    January 2, 2016

    Thank you for the recipe! I made this cake gluten free, twice already! Family loved it! The only other change I made the second time around, I did not add sugar to the juice, not for layers, not for the syrup on top. We liked it better! Reply

    • Natasha
      natashaskitchen
      January 2, 2016

      Thank you for the awesome review!! What brand of gluten free flour did you use? I’m so curious and I’m sure others will want to know. Thank you so much for sharing that with me!! 🙂 Reply

  • Yana
    December 29, 2015

    I made this cake twice and I’m going to make it again for our new years family get together. Love this cake! The only change I’m doing is I’m making chocolate lace border and im going to use fresh pomegranate on top. I hope it works out 😲 Reply

    • Natasha
      natashaskitchen
      December 29, 2015

      I’m sure it will be gorgeous! If you post a picture online somewhere, I’d love to see it! 🙂 Reply

      • Yana
        December 31, 2015

        Well… I made the cake! It turned out really nice 😀 I’ve pinned my picture on pinterest. If you want to see it I’m plk 987 on pinterest. Reply

        • Natasha
          natashaskitchen
          December 31, 2015

          I absolutely love your gorgeous cake! The chocolate lace around the borders is awesome! Thanks for sharing that with me 🙂 Reply

  • lavamom
    December 27, 2015

    I only have two 8-inch cake pans. How high should I fill them? How long should I bake them? And what do you suggest I do with the excess batter? Bake a mini -loaf pan, or cupcakes, or? Thank you for any advice, and thank you for this recipe! I read it a year ago, and it took me this long to work up my courage. Reply

    • Natasha
      natashaskitchen
      December 27, 2015

      How tall are the walls on your 8″ cake pans? I want to say that it would fit in an 8″ pan, but you might bake 28-30 min. Everything else should be ok to keep the same. Reply

      • Lavamom
        December 28, 2015

        The pan walls are two inches. In the end, my egg/sugar mix did not increase in volume. Even after 15 minutes of whipping with a hand-held electric beater, it was frothy but thin. I very carefully folded in the flour, but the batter was skimpy and did not even fill the two 8-in pans halfway, and it did not rise at all. My baked cakes were less than an inch high. Very sad! My eggs were room temperarure but small (about 58 grams each), maybe I should have added an extra egg? I am curious why you don’t separate the eggs for this recipe, and beat the yolk/sugar, and then beat the egg whites to fold in?

        Also – for me, the tablespoon of vanilla in the topping overwhelmed the delicate pomegranate taste. Next time I will use less, like a teaspoon. Thank you for this interesting recipe! Reply

        • Natasha
          natashaskitchen
          December 28, 2015

          Did you have your hand mixer on high speed using whisk-type attachments? It shouldn’t have taken that long and the mixture should have been thick and fluffy, not frothy and thin. Was your bowl clean and dry (no grease or water in the bowl). If you don’t get your egg/sugar mixture to that thick/fluffy state, no amount of careful folding will help since the cake relies on the egg volume to rise. I hope that helps for he future. Also, you beat the eggs with the sugar, correct? Reply

  • Tanya
    December 23, 2015

    I made this cake last Christmas and it was loved by everyone, so naturally I had to make it again. A little time consuming but worth it! I like to make the cake a day earlier then everything else. Thank you for another wonderful recipe! Reply

    • Natasha
      natashaskitchen
      December 24, 2015

      Thank you so much for sharing your awesome review! I shared your comment on Facebook. Thanks again and Merry Christmas! 🙂 Reply

  • Rose
    December 23, 2015

    What attachment did you use on the electric mixer to beat eggs and sugar? Using the whisk, is that ok? Making this beautiful cake today! Reply

    • Natasha
      natashaskitchen
      December 23, 2015

      Definitely the whisk attachment. You need it to incorporate as much air as possible into the egg mixture since you are relying on the volume of the egg for the cake to rise. Reply

  • Jeanne Lopinski
    December 21, 2015

    I made this cake for Christmas last year and it was delicious! I didn’t change anything in the recipe. It is a little time consuming, but it is a showstopper. I served it the day after I made it, so very nice to have a delectable dessert you can just pull from the fridge. Reply

    • Natasha
      natashaskitchen
      December 21, 2015

      I’m so happy you loved it. I wish I could see your masterpiece! 🙂 Reply

  • December 19, 2015

    I’m excited to try this for Christmas, but I’m driving out on the 24th. Should I make the cake, frosting, and topping at home and then assemble it on Christmas day? Reply

    • Natasha
      natashaskitchen
      December 20, 2015

      It depends on how far your drive is. If it’s just a couple of hours, you would probably be ok to make it the day before or even 2 days before Christmas, refrigerate it and put it directly from your fridge to your car so it stays cool as long as possible and refrigerate again when you get wherever you’re going. It’s probably going to be easiest to transport it in a cake carrier or a cake box if you have one. Safe and blessed travels and Merry Christmas! 🙂 Reply

  • gretchen garcia
    December 19, 2015

    I made this cake just half of the recipe and the taste is wow its very nice cake.This coming Christmas i’m going to make the whole recipe.Thank you very much for sharing this recipe. Reply

    • Natasha
      natashaskitchen
      December 19, 2015

      Thank you so much for sharing your awesome review! I’m so happy you like it 🙂 Reply

  • kefah
    December 17, 2015

    i really want to try this recipe ..just wanted to ask if i can substitute the butter for butter flavored crisco and does the flour have to be unbleached. Reply

    • Natasha
      natashaskitchen
      December 17, 2015

      The Crisco would not work in this recipe. You can use bleached flour if you like 🙂 Reply

      • kefaH
        December 19, 2015

        My cake was very dense…duno what i did wrong :/ Reply

        • Natasha
          natashaskitchen
          December 19, 2015

          At what point did your dough start looking different than what was in the photos? Did you change anything in the recipe? The most likely culprit when a European sponge cake ends up dense is underbeating the eggs (the cake relies on the volume of whipped eggs to rise) or overmixing after adding flour (which can deflate your batter). I sure hope that helps! Reply

  • Natasha
    December 11, 2015

    What tool do you suggest using to frost the sides of the cake to make it look more presentable? I used a knife and even though the cake is DELISH, it looks a bit messy. So wanted to know for the next time☺ Reply

    • Natasha
      natashaskitchen
      December 11, 2015

      I use an offset flat spatula like this one. It makes the job a lot easier 😁. Reply

      • Natasha
        December 11, 2015

        Thank you! Reply

  • Nataly
    December 4, 2015

    Hi Natasha, I’m going to make that cake for my sons 6th birthday, for coming Sunday… I wonder, where did you buy the pomegranate juice??? Thanks Reply

    • Natasha
      natashaskitchen
      December 4, 2015

      They sell it in most major grocery stores. I bought a big bottle at Costco. Reply

  • Kim
    November 29, 2015

    Hey natasha i tried your cake..its turned out awesome…wanted to attach the pic.. But i dont see a way Reply

    • Natasha
      natashaskitchen
      November 29, 2015

      I wish there was a way to do it, but as of now there is not. I’d love to see your picture though. Are you on Facebook? Could you post a picture to my Facebook page? Reply

      • Kim
        December 1, 2015

        Sure will do that Reply

  • Maria
    October 29, 2015

    This cake was an absolute hit at our church Harvest service last weekend! Tried making it for the first time and this cake was the first one gone! Had very good reviews from everyone, and my family is begging me to make it again this weekend! Thank You for this recipe! It’s my new favorite cake by far!! 🙂 Reply

    • Natasha
      natashaskitchen
      October 29, 2015

      I’m so happy to hear that! Thanks Maria! 🙂 Reply

  • wintersmamma
    October 27, 2015

    This was amazing! I made it for my book club and everyone loved it. The cake wasn’t hard to make, just several steps. Several people wanted the recipe 🙂
    Thanks for the great addition to my recipes! Reply

    • Natasha
      natashaskitchen
      October 28, 2015

      That is so great! I’m so happy everyone in your book club loved it. Thank you for the awesome review! Reply

  • Sabrina
    October 27, 2015

    Natasha, can I reduce the sugar in the frosting to 1 cup? I notice that for the strawberry layer cake, you use only 3/4 cup of sugar. But here, it is 3 cups to about the same amount of cream cheese. I am making this cake but using mango and passion fruit for glazing instead. Thanks. Reply

    • Natasha
      natashaskitchen
      October 27, 2015

      I haven’t tried this particular frosting with only 1 cup. I guess you could add it to taste, but the sugar also helps with the texture of the frosting. It might taste ok with less sugar in the frosting if you are using mango and passion fruit since those are sweeter than the pomegranate seeds and juice. Reply

      • Sabrina
        October 29, 2015

        Hi Natasha. Wanted to let you know the cake was a complete success. I made it with mango purée for the layers and passion fruit for the glaze. It was awesome. Now, I also want to share that I reduced the sugar in the cake recipe by half. And for the frosting, I only used 4/5 of one cup instead of 3 cups. It turned out very well. The cake was just nice in sweetness and my kids and husband loved it. Thank you for this wonderful recipe. Will be making the Black Forest tomorrow. Wish me luck. Reply

        • Natasha
          natashaskitchen
          October 29, 2015

          Sabrina, thank you so much for sharing such a wonderful review and your variations. I hope you’ll love Black Forest cake just as much 😀 . Reply

  • Ariel
    September 8, 2015

    Hi, This recipe looks great! I want to make it non-dairy which will only involve substituting the frosting. My plan is to buy pre-made frosting (Duncan Hines, Pillsbury, etc.) and add some POM juice. Would that work? If so, about how much frosting will I need? Do you have any other suggestions instead? Thanks! Reply

    • Natasha
      natashaskitchen
      September 8, 2015

      I’ve never tried mixing juice into pre-made frosting so I can’t really say if that would work or not. If you try it, mix in a little bit of juice in a small amount of frosting. That would be a bummer if the whole batch of frosting turned weird or separated. I just haven’t tested that to know. Reply

  • Egor
    January 16, 2015

    Natasha, Thank you very much for posting this recipe. The cake looks great. Is it possible to make it a week in advance and freeze (without topping)?
    Thank you!!! Reply

    • Natasha
      natashaskitchen
      January 16, 2015

      You can freeze the actual cake layers in advance but before frosting or soaking them. I like to keep a good sponge cake in the freezer for last minute cake assembly 🙂 Place parchment paper between the layers and wrap around semi-loosely with plastic wrap. Reply

      • Emilia
        April 16, 2015

        If you don’t mind, Natasha, can this cake be kept overnight in the refrigerator after being frosted? I imagine the pomegranate topping cannot be left overnight. Reply

        • Natasha
          natashaskitchen
          April 17, 2015

          Yes, it can be left overnight just fine. Be sure to cover it with plastic wrap or keep it in a cake box or carrier so it doesn’t take on any food smells from the fridge 🙂 Reply

  • Masha L
    January 9, 2015

    My mother in law asked me to make this cake for her birthday gathering on Sunday but she asked that I would leave the pomegranate topping off and using something else instead. Do you think I can use like raspberries instead of pomegranate seeds or any other fruit that you would suggest? Or should I just decorated with raspberries and call it a day… Reply

    • Natasha
      natashaskitchen
      January 9, 2015

      Yes, you can totally decorate with raspberries and call it a day! You can also buy some raspberry juice for the cake layers if you wanted it to make it a raspberry cake. Also use a little bit of the raspberry juice (if you decide to) in the frosting in leu of POM juice 🙂 Reply

      • Masha L
        January 9, 2015

        No I will still do everything according to the recipe because they love the pomegranate stuff but I guess not the seeds so i guess I will just decorate it with raspberries.. But if I did want to add raspberries to gelatin would it work as pomegranate seeds worked? You think? Reply

        • Natasha
          natashaskitchen
          January 10, 2015

          The raspberries might be a little large to add to the gelatin and I’m thinking you might lose some of the gelatin inside the raspberries…? Oh, also, if you do try adding raspberries to the gelatin, you might add just have of the vanilla to the gelatin or it might overpower the raspberries and taste off. Reply

  • Kierra
    December 28, 2014

    This is a great recipe! I made a few days ago and it was delicious. I wanted to make some for a family gathering, and just tried to make it again in cupcake form, with the pomegranate topping as a filling instead.

    Unfortunately, I don’t think I got the cooking time right, since they sank, with sticky tops and doughy taste. Do you know how long might be appropriate for a sponge cake like this? I’d like to try one more time! Reply

  • Michelle
    December 27, 2014

    I was so excited to make this cake because of the presentation and it sounded amazing. But, although beautiful, no one seemed to care for it. Perhaps I brushed too much of the juice on the cake but because the layers were so thin, the juice soaked into the cake so much that it didn’t taste like cake at all but more like a wet mush. And the pomegranate seeds were way too seedy and crunchy. After all that work we ended up throwing it out. Reply

    • Natasha
      natashaskitchen
      December 27, 2014

      Oh I’m so bummed to hear that; this is always a favorite at parties, especially during the holidays. I wonder if your cake layers ended up too thin? Did you beat the eggs per the instructions for the full time? That usually helps them to maintain their volume; also, were you careful not to overmix once the flour was in the batter? With European sponge cakes, you are really relying on the volume from the eggs for the cake to rise properly. I hope that’s helpful. Reply

  • Pooja
    December 26, 2014

    Hi Natasha,
    I came across your blog recently while browsing for some recipes. You have a great blog, details recipes with instructions. I love this pomegranate cake and am preparing myself mentally to make it. I don’t know much about frosting and wanted to know what kind or brand of cream cheese can be used for this cake. Also doesn’t the salt in the cream cheese matter? Thanks Reply

    • Natasha
      natashaskitchen
      December 26, 2014

      Any brand of cream cheese will work. I’ve used Philadelphia brand, the big block one at Costco and also the store-brand from Fred Meyer. As long as it’s not low fat, it will work well. What do you mean by the salt in the cream cheese? Reply

      • Pooja
        January 6, 2015

        Hi Natasha, I made this cake and it was great. It wasn’t a hit with my kids but my friends loved it. Your detailed instructions helped all the way. It was my first time ever making a cake with frosting so mine did not look as pretty as yours but overtime I should be able to work on my frosting skills. Thanks. Reply

        • Natasha
          natashaskitchen
          January 7, 2015

          Hi Pooja! I’m so glad you enjoyed it! Did your kids not like the seeds on top, or just in general? Reply

  • Dawn Shelhamer
    December 26, 2014

    Thank you for this recipe. This cake is as delicious as it is beautiful. I made one for our Christmas gathering and also made mini cakes with a mini bundt pan. I piped a small amount of the frosting in the center and filled the rest with the topping. They were a hit! Reply

    • Natasha
      natashaskitchen
      December 26, 2014

      I bet it was beautiful! If you posted pictures online somewhere, I’d love to see it :). Reply

  • olga
    December 26, 2014

    Do you really beat the eggs for 12 minutes? Or until triple in volume? Because within 5 mins it’s tripled in volume. And it says to not overbeat. But isn’t 12 minutes considered overbearing it? I’m just wondering because I tried making the cake twice and I didn’t go the full 12 minutes because it tripled in volume. And looked nice when setting into oven. But after it came out of the oven it didn’t look as tall as yours. Looked like it had less cake in it and as if it’s a little spotty on top. I don’t know how to describe it. Would you know why it happened? Should I have really beat it for 12 minutes?
    And my Pomogrants on top didn’t turn out. Was the liquid supposed to look that thick when setting it in the cake or still in a liquid form like when pouring jello into bowl to place in fridge? I used the clear gelatin stuff. Reply

    • Natasha
      natashaskitchen
      December 26, 2014

      I’ve found that the longer you beat your eggs, the better the cake will rise. I meant not to overmix after adding the flour; this can cause your cake to deflate as you are relying on the volume from the eggs for the cake to rise. Do you think maybe you were overmixing after adding the flour? It was supposed to be more soft set and starting to thicken (but not watery), but you also don’t want to wait for it to get so thick that it won’t spread easily. Did you use the unflavored gelatin packets like in the prep picture to the left of the pomegranate? Reply

  • Jeanne
    December 26, 2014

    I made this cake for Christmas dinner this year. The cake texture was different than I was used to, more of a sponge European type, and despite the sugar, it seemed less sweet. When they say immedietly put the pomegranate topping on the cake, they mean NOW. I was keeping the cake chilled in the garage and ran out to get it to add the topping and it had started to set. The frosting is sublime and I could have eaten it by itself! All in all, I found it easy to make, different enough to be a challenge, the presentation wowed my guests, and it tasted delicious. Thanks for posting and I will definitely make this again. Reply

    • Natasha
      natashaskitchen
      December 26, 2014

      I’m so happy you enjoyed it! The cake texture is different than American cakes, but it’s great for a moist cake; it doesn’t get soggy even after several days in the fridge 🙂 Reply

  • olga
    December 24, 2014

    can I use a different pomegranate juice. I couldn’t find the POM version. So I bought juice that is from concentrate Reply

    • Natasha
      natashaskitchen
      December 24, 2014

      Absolutely! Use any brand of pomegranate juice 🙂 Reply

  • Jenny
    December 22, 2014

    This reminds me to our popular Mexican cake 3 Leches which base is a sponge cake. This looks amazing and I am making it for Christmas 🙂 do you think I can add rum to the syrup? and do you think I could also add whipped cream between the layers instead of frosting? I am just afraid it will be too sweet with syrup and frosting. Anyhow, it looks amazing and I can’t wait to try it!! Thanks for the recipe 😀 Reply

    • Natasha
      natashaskitchen
      December 22, 2014

      The pomegranate juice is actually not to sweet which offsets the sweetness of the frosting. You could use whipped cream between the layers. I think that ould work fine :). I haven’t tried rum with pomegranate juice so I’m not sure how that would taste together. It might be a little strong. You might add it slowly and taste the syrup as you add it. Reply

      • Jenny
        December 23, 2014

        Thanks so much for replying. If I do decide to add rum I’ll let you know how it turns out. All your recipes look incredible! 🙂
        Happy Holidays! Reply

  • Kayla
    December 21, 2014

    Do you think I could make two cakes out of this using 6 inch pans? Reply

    • Natasha
      natashaskitchen
      December 21, 2014

      I think you would end up with two very short cakes. You would probably have to increase the recipe in order to make two cakes out of it even in 6 inch pans. Also this batter is best baked right away. It would not be a good idea to leave it on the counter while half of it bakes. I hope that answer is helpful to you. Reply

      • Kayla
        December 23, 2014

        It does. I opted against it. I was thinking the ingredients for this cake were going to be really expensive, so I was trying to stretch it out. But I ended up having most of them already. One cake it it! Reply

        • Natasha
          natashaskitchen
          December 23, 2014

          I hope you love it Kayla 🙂 Reply

  • Elena
    December 13, 2014

    Quick question, I always wonder this whenever I use gelatin for purposes like this.. Did you mix in the gelatin when you left it to soften up, or just sprinkled on top and left it like that untill it “набухнет”?
    Thank you.. Reply

    • Natasha
      natashaskitchen
      December 13, 2014

      You can do it either way. It turns into a jelly-consistency. You can give it a stir 🙂 Reply

  • Masha L
    December 12, 2014

    What if I made this cake 9 by 13 instead of round? Reply

    • Natasha
      natashaskitchen
      December 12, 2014

      Hi Masha :). If you make it in a 9×13 pan, you probably should increase the recipe or it will be a little bit of a short cake. Reply

      • Masha L
        December 13, 2014

        I made this cake round… I just borrowed a pan from my mother in law.. Cake didnt rise to well so I just end up making an extra layer.. I always have issues with my biskvit part.. How long do you mix it for with the flour? I am always paranoid that i am over mixing it. But it turned out pretty good other than that.. Reply

        • Natasha
          natashaskitchen
          December 13, 2014

          It might help to watch this video that I made on my tiramisu cake; it’s a biskvit cake base. Reply

          • Masha L
            December 15, 2014

            We tried the cake yesterday and it was very good. Everyone liked it. However it was I felt like biskvit was a little too sweet to my liking. If I added less sugar would that ruin the recipe for next time?

          • Natasha
            natashaskitchen
            December 15, 2014

            You can cut down the sugar; also you might consider cutting the sugar from the syrup; that may help too 🙂

  • Elena
    December 12, 2014

    Natasha! I simply cannot get enough of your webiste! I am so glad I got introduced to it. I wil be giving this a try this weekend!! Reply

    • Natasha
      natashaskitchen
      December 12, 2014

      Elena, thank you so much :). I hope you absolutely love the recipe 🙂 Reply

  • Liliya Leskiv
    December 12, 2014

    Hey Natasha, I was wondering if you could squeeze your own pomegranate juice for this recipe? Reply

    • Natasha
      natashaskitchen
      December 12, 2014

      That would probably be expensive. I’m sure you can although I’ve never tried to squeeze my own pomegranate juice. If you have a cheap source of pomegranates, it might be worthwhile. You might have to google how to do it best though if you don’t have a juicer :). Reply

  • Misty
    December 11, 2014

    Hi! I’ll be making this cake today for a Christmas party tomorrow and I was wondering if you think it would be okay to add some of the topping (without the seeds) between the layers, just for a little more tart/sweet flavor contrast. Or do you think it would get soggy? Reply

    • Natasha
      natashaskitchen
      December 11, 2014

      I wouldn’t get soggy; it might just be difficult to put it between the layers. You can make the entire cake the day before and it would be great the next day. This sponge cake doesn’t really get soggy even with day 3 leftovers 🙂 Reply

  • Natalie
    December 9, 2014

    This cake looks amazing. I am thinking to make it for Christmas. And my questions..
    I have only one cake pan. Is it nescessary to bake both cakes at the same time or the batter can wait?
    2. After it is baked- should I take it out of the oven to cool or leave it there? I am just confused by racks.
    3. Pomegranate on top- I usually don’t eat it with the seeds. Is it a special kind with soft seeds? Should I just make a jello with a fewer amount of pomegranate? Or without seeds at all- just juice?
    I have never baked a cake in my life. But your work is very inspiring! Reply

    • Natasha
      natashaskitchen
      December 9, 2014

      Biskvit is best baked once it’s mixed or you run the risk of having it deflate on the counter. When it’s baked, take it out and let it cool on the counter. You can put it on a kitchen towel if you don’t have a cooling rack. You might choose a different fruit for the top. I feel like it won’t be very pretty without the pomegranate seeds. There’s no getting around the seeds. You can just scrape them off the cake pretty easily if you don’t want them on your slice 😉 Reply

      • Nat
        December 10, 2014

        Thank you. I feel very adventurous now. Will definitely make this cake! Reply

  • Derryanne
    December 1, 2014

    How many pomegranates do you use for the topping? I see one in your picture, then I see two? Reply

    • Natasha
      natashaskitchen
      December 2, 2014

      Hi Derryanne, the final pictures have 2 just for effect. There are seeds from 1 pomegranate as listed in the instructions: “Seeds of one large Pomegranate (1 1/4 to 1 1/2 cups)” 🙂 Reply

      • Cathy
        December 5, 2014

        Do you think you could use white cake mix Reply

        • Natasha
          natashaskitchen
          December 6, 2014

          I haven’t tried with white cake mix. I wonder if it would become soggy from the syrup with a white cake mix. This cake recipe creates a sponge cake so even several days later, it’s moist but not soggy. If you do try it, let me know how it worked out. Reply

  • Irina
    December 1, 2014

    hi Natasha. Gorgeous cake recipes! I have one suggestion… Can you write in your further recipes also in grams? Here in continental part of the Europe we are not used for US measures.. I always have trouble with converting cups to grams and no recipe turns good.. I’m such a dummie Reply

    • Natasha
      natashaskitchen
      December 1, 2014

      It’s something that will be more time intensive for me since I will have to weight everything. I’ll definitely consider it though. Thanks for the tip! Do you use different kinds of measuring cups that we do in the U.S.? Reply

  • ilona
    November 24, 2014

    Is this 8, 9 or 10″ pan? Reply

    • Natasha
      natashaskitchen
      November 24, 2014

      9″. 🙂 Reply

  • Kas
    April 22, 2014

    Hi Natasha, made this cake today for my husbands birthday and it was a hit with the fam. I changed the pomegranate to strawberries as my kids are not a fan of it, unfortunately, but its really good! The Only part I was a bit dissapointed with was with my top layer cake (which is turned upside down before frosting) that was hard and very crusty for some reason but the rest of the cake was super soft! Oh and my cake was not as high as yours, perhaps because I had to mix it more since I could see lots of unmixed flour on the batter. Also since I don’t have large eggs, I used 8 medium eggs (I think I will stick with 6 med eggs next time as the batter was a bit runny although it did triple in vol but didn’t seem as thick as yours). I also changed the gelatin to a plant based gelatin called Agar Agar. The consistency is harder but u do get similar results. I used about 2 table spoon of the thread type variety and increased the juice to a cup. You need to bring it to boiling point and when it cools down, it will quickly harden so you need to work quickly.
    Thanks for recipe and I’m going to try your vanilla cupcake next (I have so much frosting left from this recipe, yummy!) Reply

    • Natasha
      natashaskitchen
      April 22, 2014

      I’m so glad the strawberries worked out 🙂 I’ll have to try your gelatin suggestion; I’ve never worked with Agar Agar before. It might have something to do with the eggs; You may have ended up with more yolk in the cake using 8 medium eggs. Did you bake the cake layers at the same time or did one sit on the counter while the first one was in the oven? Reply

      • Kas
        April 22, 2014

        Yes agar agar is fun..it’s harder than jello but my kids seems to love it! I just add some sugar, vanilla extract and coloring and cool it in the fridge and its good to go. This is my fav but I replace gelatine with agar agar.
        Yes I think I went overboard with the egg because the cake had strong eggy smell which was subdued after applying Pom juice and frosting. And yes, I did bake one at a time as I only have one 9″ cake pan.
        Am not giving up…I will definately try again. 🙂 Reply

        • Natasha
          natashaskitchen
          April 22, 2014

          That may be part of the reason why one layer was dense. This cake needs to go into the oven fairly soon after the batter is done or it settles and can become dense. You are relying on the volume of the eggs for the cake to rise. I strongly recommend a second cake pan. Hope that helps! 🙂 Reply

          • Kas
            April 22, 2014

            Haha yes time to go shopping! Oh by the way, i meant to paste this url in my previous comment for the agar agar recipe (i replace the gelatin with agar agar). Its really a hit with kids!
            http://www.foodlibrarian.com/2009/03/broken-glass-jello.html

            Thank you for your help! Keep on cooking..you are great!

          • Natasha
            natashaskitchen
            April 22, 2014

            Thank you so much for sharing 🙂

  • Kas
    April 20, 2014

    Hi Natasha, I love all your receipes! I’ve tried a few and it comes out great Most of the time haha. I am planning this cake for my husband’s birthday but my kids are not fans of The Pom. Do you think I could switch to strawberries? Would it make the topping runny? Any other suggestions?
    Thank you! Reply

    • Natasha
      natashaskitchen
      April 21, 2014

      I think you could do strawberries, sure! You probably want to use fresh strawberries though since frozen would be too juicy. Even if you just layered strawberries all over the top and didn’t do the jello part, it would still be amazing. It’s a very tasty cake. I hope you love it! Reply

  • Masha
    March 12, 2014

    It’s my first cake ever and I did everything like u told, but as soon as I put the pomegranate topping on top the liquid went over the top and my some of my frosting fell off….can you please let me know what I did wrong???thanks Reply

    • Natasha
      natashaskitchen
      March 12, 2014

      The pomegranate topping should have been thick enough to spoon over the top without any liquid coming off. Did you use unflavored jello? Someone wrote in earlier with the same problem but they used regular Jello which won’t make your topping stiff enough to stay put. Reply

      • Masha
        March 13, 2014

        I used the knox brand same as u… ohh well nothing left of the cake anyways i’ll try to make it again sometime see if same thing happens. thanks Reply

  • Lana
    February 22, 2014

    Hey Natasha, I’m in the process of making this cake right now and i have a lot of kiwi’s that i need to use up.. Do you think it would be okay if i put a thin layer of kiwi’s in between each biskvit layer? Or pomegranates and kiwi’s don’t go together and I’d ruin the cake? Reply

    • Natasha
      natashaskitchen
      February 22, 2014

      To be honest, I haven’t tried them together, but it might work. The color contrast would probably be gorgeous. Let me know how it works out! Reply

      • Lana
        February 24, 2014

        I did put them in and my friends and family loved it! They actually kept saying how much they liked the kiwis’ sweet/sour taste with the sweet frosting. It was my first time making the cake and it turned out great. thanks for the great recipe and easy to follow instructions! Reply

        • Natasha
          natashaskitchen
          February 24, 2014

          You’re welcome! I’m so happy for your success with the cake 🙂 Thanks for the inspiration to keep cooking and posting and cooking and posting (for the rest of my life it seems). 🙂 Reply

          • Lana
            March 2, 2014

            God bless you!

          • Natasha
            natashaskitchen
            March 2, 2014

            Thanks and God bless you too!!

  • Nastya
    February 18, 2014

    Delicious and gorgeous cake! Made it for the first time yesterday and it came out pretty good. I had a little trouble with the topping, though. I did as was written and mine just didn’t thicken, so you can imagine what a disaster that was, but I cleaned everything up and my cake just had pomegranate seeds on top lol Reply

    • Natasha
      natashaskitchen
      February 18, 2014

      Someone else had the same problem when they used regular flavored jello rather than the unflavored gelatin. Could that have been the problem? Reply

  • Oksana
    February 7, 2014

    I’ve made this cake 3 times now and its delicious!! My guests loved it! Another great variation is blueberry flavored POM and fresh blueberries on top of the cake. Thanks for a fantastic recipe! Reply

    • Natasha
      natashaskitchen
      February 8, 2014

      Ooh that does sound wonderful! Thanks for the tip! Looks like I’ll be making a blueberry cake soon 🙂 Reply

  • Natalie
    February 2, 2014

    Natashenka,
    Thank you very much for this recipe! Made this cake for my daughters birthday. It was super delicious and unusual cake due to pomegranate’s seeds. It was gone so quickly, that my 4year old got upset because she wanted another slice but found empty platter. 🙂 Reply

    • Natasha
      natashaskitchen
      February 2, 2014

      Happy birthday to your daughter! Oh how sad to want another slice and to only see the platter. I’m so glad the cake was a success for you! 🙂 Reply

  • Kseniua
    January 15, 2014

    so, im thinking to make this cake today, lol..
    made your meringue finnish cookies, and they almost all gone, in few hours :))))))
    i wanted to ask, can i just make usual frosting (cream cheese, heavy whipped cream and sour crea ) without butter, and if i still add the POM , would it not ruin the cream?.. (im just not a butter frosting lover) lol 🙂 thank you darling for answers and greatest recipes! 🙂 Reply

    • Natasha
      natashaskitchen
      January 15, 2014

      I probably wouldn’t add the POM to the frosting unless it was a thick frosting. You could use another frosting, definitely! 🙂 Reply

  • Oksana
    January 11, 2014

    I love this cake. First time that I made it my family loved a lot, so now I end up making this cake for every occasion. 🙂 Thank you so much for posting it. Reply

    • Natasha
      natashaskitchen
      January 11, 2014

      That’s fantastic!!! I’m so glad it has been a big success for you 🙂 Reply

  • Vanessa
    December 25, 2013

    Love the look of the cake. Am apprehensive about making it, coz I am not much of a baker but have the nudge deep down to attempt this. But supercool Natasha, great cake. Thanks for sharing inputs with people like us who want to try and learn. Reply

    • Natasha
      natashaskitchen
      December 25, 2013

      You can do it!!! Many if my readers have shared with me that they’ve made the cake and loved it and even share pictures. It’s totally do-able! Reply

  • Liz
    December 24, 2013

    Why is my gelatin so foamy ? Reply

    • Natasha
      natashaskitchen
      December 24, 2013

      Just want to make sure you used gelatin and not jello. 🙂 It shouldn’t get foamy. Were you whisking vigorously? 😉 Reply

  • doyna
    December 24, 2013

    Hi Natasha, I’m attempting to make this cake, but my biscvits always sink in the middle in the oven, I follow instructions very carefully but still sinks, do you know what could cause that? Reply

    • Natasha
      natashaskitchen
      December 24, 2013

      Without being there, it’s hard to say exactly what caused it. I haven’t had that issue with the biskvit. Do you open the oven to check on it? You’ll have best results if you don’t open your oven during baking. Also, if you poke it with a toothpick to check for doneness, don’t poke directly in the center because if it’s not done, it will sink. It’s most likely one of two things: Either the biskvit was overmixed and got a little deflated or the oven was opened too early. Does that help? Reply

  • Mary
    December 23, 2013

    Natasha, i only have 1 9in springform pan, would it be possible to split the ingredients and bake one at time? Also if it’s a springform pan, does it require a liner? Reply

    • Natasha
      natashaskitchen
      December 23, 2013

      I would still butter and line the pan. You would probably have to cut the batter in half and make it twice because you are relying on the fluffiness of the eggs for the cake to rise. Leaving the batter on the counter for 25 or more minutes might make a flat cake. It would be best to barrow a second pan and divide batter in to two pans to save yourself some trouble. Reply

  • Timothy Nona
    December 20, 2013

    can you substitute Splenda or something for the sugar in the batter? Trying to keep the sugar consumption low. Will this cake freeze? Reply

    • Natasha
      natashaskitchen
      December 21, 2013

      I have never tried to freeze it or use splenda. You could cut the sugar down to 3/4 cup without noticing much of a difference. I just honestly haven’t tried it with splenda to see if it would work or taste different. I wish I had more answers for you. Reply

  • Hannah
    December 20, 2013

    mine isn’t as pretty, but it tastes good! Reply

    • Natasha
      natashaskitchen
      December 20, 2013

      Thanks so much for sharing that with me! I’m glad you enjoyed it 🙂 Reply

  • Vera
    December 18, 2013

    Natasha I really wanna make this cake but can’t find that pomegranate juice. Where did you buy it? Reply

    • Natasha
      natashaskitchen
      December 18, 2013

      I bought it at Costco. I’ve also seen it sold at Winco. Check the refrigerated juice drinks in the grocery stores. It’s usually next to the green smoothie drinks. Reply

  • Aileen Smith
    December 16, 2013

    What a lovely cake!!!!!! I think I like to make it one of these days. Thanks for the posting. Reply

    • Natasha
      natashaskitchen
      December 16, 2013

      Thanks Aileen 🙂 I’ve made it twice this month and it’s always a crowd pleaser 🙂 Reply

  • Olga N.
    December 16, 2013

    This looks SO good! There are so many wonderful cakes out there. I want to make em all!, Literally, 4 cakes in 1-2 weeks. Just might do that. Since discovering your site, I’ve been making cakes constantly. Tiramisu is now my go to cake when i want something sweet. Its so easy to make and have the ingridents for it almost all the time.
    So I’m wondering, how often do you make a cake for your family? Reply

    • Natasha
      natashaskitchen
      December 16, 2013

      Maybe every 2 weeks or so and maybe more when I’m experimenting with a new recipe. My family now expects me to bring Dessert every Sunday and they tease me when I don’t. Reply

  • elen
    December 14, 2013

    or make your own POM juice. right? Reply

    • Natasha
      natashaskitchen
      December 14, 2013

      You totally could. I don’t see why not 😉 Reply

  • alla
    December 14, 2013

    So I made today for my hubbies birthday turned out perfect, I need to practice a bit more on decorating it be my family loved it. Thank you for your post. Reply

    • Natasha
      natashaskitchen
      December 14, 2013

      You’re welcome! I’m glad you enjoyed it. I’ve found that having the large frosting tips and a flat spatula (or a food scraper) to make the frosting flat makes all the difference! 🙂 Reply

  • Mila
    December 13, 2013

    Natasha,
    This cake looks wayyyy delicious!!! I love your blog and you do a wonderful job with ALL of your recipes…
    I was wondering would the pomegranate seeds be kinda hard or crunchy on the tooth or does it taste a little softer in this cake?? Reply

    • Natasha
      natashaskitchen
      December 13, 2013

      It’s just like a gelatin layer on top with the seeds and the texture was nice. If you like pomegranate seeds, you’ll love this! 🙂 I only received compliments from the crowd when I made this cake and I never thought twice about the texture of the seeds. 🙂 Reply

  • Olga
    December 13, 2013

    Natasha, I dont have a stand alone mixer yet… do you think its still possible to make with just a hand mizer? Reply

    • Natasha
      natashaskitchen
      December 13, 2013

      Yes it will work but it’s just a little bit of a pain in the but to stand and mix that long. It will work though 🙂 Reply

  • olga n
    December 13, 2013

    Did you buy the bigger size pom too? Reply

    • Natasha
      natashaskitchen
      December 13, 2013

      The juice is Costco size 🙂 You definitely don’t need that much! 😉 Reply

  • olga n
    December 12, 2013

    Where did you buy the gelatin? I saw onr at winco but its a pack of 32. Seems a lot to keep. Reply

    • Natasha
      natashaskitchen
      December 12, 2013

      I think they have a pack of 32 and then a pack of 4 or 6. I bought the big one because I knew I’d use it eventually. It does have a pretty good shelf life. I bought it at Winco. Reply

  • Yelena
    December 12, 2013

    If I use agar-agar instead of gelatin…how much do you think I will need?? Reply

    • Natasha
      natashaskitchen
      December 12, 2013

      I’ve never used that product before so I have no idea how it substitutes. Sorry, I wish I had an answer for you. Reply

  • Lanchick
    December 12, 2013

    Ooh looks incredibly delicious!! Btw, wondering why ‘Cherry Cream Frosting’ w only pomegranates in the ingredients… or did I overlook!? ;P Reply

    • Natasha
      natashaskitchen
      December 12, 2013

      That was merely an embarrassing typo. 😉 I fixed it to say Pomegranate cream frosting 🙂 Thanks so much for pointing that out!!! Reply

  • Alina D
    December 10, 2013

    this cake looks Yummy! I wanna make it and try it 🙂 gonna do it for sure either before Christmas or before this coming up weekend. Reply

    • Natasha
      natashaskitchen
      December 11, 2013

      I hope you love it! I’ve seen alot of folks testing this out early and sharing their pictures on Instagram. Some look even prettier than mine. lol. Reply

  • Laurie
    December 9, 2013

    Can this cake be made a day ahead and be kept in the fridge?? Reply

    • Natasha
      natashaskitchen
      December 9, 2013

      You can make it a day ahead an refrigerate 🙂 Reply

      • Laurie
        December 28, 2013

        Update this dessert was a total hit at my Christmas dinner I had was so moist and yummy will be making it again 😉 Reply

        • Natasha
          natashaskitchen
          December 28, 2013

          Awesome!!!!!!!! Thanks so much for the fantastic review! I’m so glad it was a success at your Christmas dinner. I’m honored that you made it for Christmas 🙂 Reply

  • Irene
    December 8, 2013

    I just finished making it, now it’s setting for the fridge 1 hr. I cant wait to try it!! Your snail shaped border looks soo much better than mine because I used the wrong tip. 🙁 But it’s still containing the topping pretty good. It would be helpful if you put the #of the Wilton tip you use for your recipes, please 🙂

    Thank you so much for this recipe! You’re great at decorating it’s very neat-looking! Reply

    • Natasha
      natashaskitchen
      December 8, 2013

      Oh you’re right! It’s a Wilton 1M. I’ll add it to this post 🙂 Have you posted a picture of it online yet? I’d love to see it! You’re very sweet. I’m not that great at decorating but I think I’m improving. Even a year ago it was bordering hideous. lol. A blog puts alot of pressure on. 😉 Reply

      • Irene
        December 10, 2013

        No, I haven’t made an instagram yet, yupp a little behind, 🙂 lol But it came out very good!! The whole cake was gone in less than 1 day. I will probably be making it again for Christmas! Reply

        • Natasha
          natashaskitchen
          December 11, 2013

          That’s awesome!!! Hurry on up and make an Instagram account. It is a little addictive though; kind of like pinterest. Consider yourself warned. 😉 Reply

  • Ilona Sc
    December 8, 2013

    Looks so delicious. Can’t wait to try making this one. The ingredients speak for themselves. I bet it would taste something like the cake from an expensive bakery like the one in California called Ettoreys I think. Anyway…hope I can make it look as good as yours because yours is just Perfect. Thank you so much for the recipe. And Marry Christmas! Reply

    • Natasha
      natashaskitchen
      December 8, 2013

      I’ve had one of their cakes before and it was very good! Although (and maybe I’m biased), this one is better. Don’t tell them I said that 😉 You just can’t beat a sea of pomegranate seeds 😉 Merry Christmas Ilona! Reply

  • Katerina P.
    December 7, 2013

    Can you clarify how much vanilla you use in the cake batter? Ingredient list states one tsp and instructions state half tsp. Thanks in advance! Reply

    • Natasha
      natashaskitchen
      December 7, 2013

      Thank you for catching that Katerina, it should be 1/2 tsp. I also updated the recipe to reflect that. Reply

  • December 7, 2013

    This cake is GORGEOUS! And I bet it’s absolutely delicious. Pinning! Reply

    • Natasha
      natashaskitchen
      December 7, 2013

      Thank you so much Norma. 🙂 and I always appreciate a pin 😉 you’re awesome!! Reply

  • Maria
    December 7, 2013

    Sounds like biskwit batter…I usually add a pinch of baking powder …you think it can be done in this case? Reply

    • Natasha
      natashaskitchen
      December 7, 2013

      It is a biskvit base. I haven’t had good results adding it but maybe when I tested it, I just added too much? Reply

  • Luda
    December 7, 2013

    The cake looks delicious!! Where did you get your 9in pans or what brand are they. Need some myself. Thanks Reply

    • Natasha
      natashaskitchen
      December 7, 2013

      I purchased mine at home goods. I believe they are KitchenAid brand 🙂 Reply

  • Gem
    December 6, 2013

    Oh my, oh my! This cake looks amazing! I am inspired to make it for my Ukrainian in-laws! It would make a festive and yummy Christmas dessert! Thanks Natasha for so many brilliant and delicious culinary creations! Reply

    • Natasha
      natashaskitchen
      December 6, 2013

      You’re welcome. I hope you all love it and I hope you impress the in-laws lol. Reply

  • ana
    December 6, 2013

    It looks very beautiful. I will try to make it. I like your kiev cake recipe. But I had a problem. I assembled the cake a day ahead before the serving day. The miring became soggy. What is the trick to keep it crunchy?
    Thanks, I love lots of your other recipes. Reply

    • Natasha
      natashaskitchen
      December 6, 2013

      Did you have any of the apricot spread touching the meringue? That could have been a culprit. I think to keep its crunchiness overnight, it might need a more buttery/buttercream sort of frosting. I’ll have to experiment. Reply

  • December 6, 2013

    Late to comment but I saw this cake as soon as you published and pinned. 🙂 It is VERY popular! I have no words, it looks BEAUTIFUL! I have to make it asap. 🙂 What cake pans do you use? I am looking for new ones but not sure what to choose. Reply

    • Natasha
      natashaskitchen
      December 6, 2013

      Thank you!! You can use 8″or 9″ cake pans. Mine are non-stick 🙂 Reply

  • elitsa
    December 6, 2013

    Thank you for posting this beautiful cake. I made it last night. The cake did not rise enough for me to cut it in two so it is a two layer cake. Still gorgeous. Cannot wait to tast it tonight. Reply

    • Natasha
      natashaskitchen
      December 6, 2013

      You’re quick! How long did you beat the eggs? Have you seen my tiramisu video tutorial? The base of the cake is the same as this one. That might help to see what might have gone wrong. I’m sure it will still taste delicious and look gorgeous as a two layer cake! I hope you love it as much as we did. Have a Merry Christmas! Reply

  • December 6, 2013

    I kind of, sort of, really want to dive into that pool of pomegranate topping! Yum! Reply

    • Natasha
      natashaskitchen
      December 6, 2013

      Wait for me! Lol Reply

  • December 5, 2013

    Just beautiful, Natasha! Cannot wait to make this stunning cake. Thank you for sharing! Reply

    • Natasha
      natashaskitchen
      December 5, 2013

      Thank you Stacy 🙂 Reply

  • December 5, 2013

    Looks gorgeous!!!!!!!! I’ll eat with my eyes.:) Did you bake it in your new oven with light and window?:) Man, I have no idea how could you bake so much without those features.:) Reply

    • Natasha
      natashaskitchen
      December 5, 2013

      Haha it was actually with my old oven. The last cake it made. It was a trooper. I am pretty excited though about the new oven 😉 Reply

  • Inna
    December 5, 2013

    Deff going to try this one…. That will be my like my 6th cake I’ve baked from ur site, such an inspiration! Did the guests say anything about the seeds do you try chew them or just swallow them whole? Reply

    • Natasha
      natashaskitchen
      December 5, 2013

      Wow! You are on a roll! If you’re like me, this might be your favorite! I hope you absolutely love it. Reply

    • Natasha
      natashaskitchen
      December 5, 2013

      You just chew em up. I guess you could just swallow them. Not one person had a problem with them and I bet 18-20 people tasted it 🙂 Reply

  • Sara
    December 5, 2013

    This cake looks delicious. I am wondering what the cake would be like if made a few days prior to Christmas? Maybe put the topping on just before serving? Reply

    • Natasha
      natashaskitchen
      December 5, 2013

      This one can be made the day before and maybe even two days before but a day before would be best. The raspberry pretzel jello might be good for making it 2 days ahead if time. Reply

  • Tanya
    December 5, 2013

    Love love Pomogranates can’t wait to make this!!!!! Reply

    • Natasha
      natashaskitchen
      December 5, 2013

      Oh then you with LOVE this!! 🙂 Reply

  • anna
    December 5, 2013

    do you eat the pomegranate seeds when you eat the fruit in general? Reply

    • Natasha
      natashaskitchen
      December 5, 2013

      Just eat it with the slice of cake just like you would frosting. It’s so good! Reply

  • Maria
    December 5, 2013

    AWESOME recipe! Excited to try it even though I am not good at baking. Nervous about cutting the cakes in half!! In any event, I’m going to attempt to make this for Christmas. If I make this cake a day or two before our Christmas gathering should I hold off on adding the pomegranate topping so it doesn’t get soggy or do you think it would hold okay? Thanks! Reply

    • Natasha
      natashaskitchen
      December 5, 2013

      If you are really nervous to cut it in half, you can make it a two layer cake 🙂 I hope you Love it!! Reply

    • Natasha
      natashaskitchen
      December 5, 2013

      It’s not a soggy type of topping. You can totally make it a day ahead. Reply

  • December 5, 2013

    Wow nice cake!! Looks yummy ♥ =) Reply

    • Natasha
      natashaskitchen
      December 5, 2013

      Thank you Karolina :). Reply

  • Anna
    December 5, 2013

    Oooohhh this cake looks AMAZING!! I will most definitely be making this for our Christmas party- thank you so much!! I bet a little sweet red wine in the syrup/frosting would really bring the flavors home too 😉 Reply

    • Natasha
      natashaskitchen
      December 5, 2013

      I like the idea of adding a little red wine in the syrup. Let me know how it turns out :). Reply

  • December 5, 2013

    You got me drooling Natasha :). I’ve never heard of this type of cake before, a must try for sure! Reply

    • Natasha
      natashaskitchen
      December 5, 2013

      It was fun cake to make, and than see it disappear before my eyes when everyone wanted to have a slice of it :). Reply

  • Sydney
    December 5, 2013

    Eating the seeds? aren’t they bitter? Reply

    • Natasha
      natashaskitchen
      December 5, 2013

      Seeds were not bitter at all :). Reply

  • Natasha
    December 5, 2013

    Oh, wow! I’m going to make it for this weekend to give it a try before Christmas. Looks so good, and my family loves pomegranate!!!! Reply

    • Natasha
      natashaskitchen
      December 5, 2013

      I would love to hear the results :). Reply

  • Alina K
    December 5, 2013

    Yum!!! This looks great! I will have to try to make it soon! Thanks Natasha! Reply

    • Natasha
      natashaskitchen
      December 5, 2013

      You are welcome Alina, let me know how it turns out :). Reply

  • December 5, 2013

    your cake is gorgeous Natasha and thanks so much for the shout out on the recipe!
    Dennis Reply

    • Natasha
      natashaskitchen
      December 5, 2013

      You are welcome Dennis and thank you for the inspiration, we loved it! Reply

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