Pomegranate Christmas Cake Recipe

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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 *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)

How to Make Pomegranate Cake:

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

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.

3. Transfer your batter to your 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) 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).

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.

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.

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).

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.

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.

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

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.

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

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

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

Pomegranate Christmas Cake

4.94 from 117 votes

Author: Natasha of NatashasKitchen.com

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Prep Time: 2 hours hrs

Cook Time: 30 minutes mins

Total Time: 2 hours hrs 30 minutes mins

Ingredients 

Servings: 15

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 extract

Ingredients for Pomegranate Topping:

• 6 oz 3/4 cup pomegranate juice (Pom Wonderful)
• 2 tsp unflavored gelatin powder, I used Knox brand
• 1 tsp vanilla extract
• 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 cream cheese, (2 blocks) softened at room temp and cut into 16 pieces
• 4 Tbsp of Pomegranate juice, POM brand

Instructions

• Preheat Oven to 350˚F. Line the bottoms of two 9" cake pans with parchment paper.
• 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. Transfer your batter to your lined cake pans. Set aside.
• 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:

• 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:

• 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).
• 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.
• 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:

• 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.
• 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. 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):

• 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.
• Wisk in 2 Tbsp sugar and cook over medium heat, stirring, until sugar dissolves and mixture is steaming.
• 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.
• Stir in pomegranate seeds and immediately spoon topping onto the chilled cake. Refrigerate your cake until the topping is set (about 1 hour).

• Full Nutrition Label
• Nutrition Disclosure

Course: Dessert

Cuisine: American

Keyword: Pomegranate Christmas Cake

Skill Level: Advanced

Cost to Make: $$