Introduction

This Pomegranate Christmas Cake is a delightful and festive treat that combines the bright, tart flavor of pomegranates with a light, fluffy cake and creamy frosting. Perfect for holiday celebrations, it’s both impressive and delicious.

A round cake with smooth white frosting covers all sides, topped with a glossy dark red layer filled with shiny pomegranate seeds. Around the top edge, there is a ring of white frosting piped into swirled rosettes. The cake sits on a clear glass stand against a white marbled background. Nearby, there are two whole pomegranates, a cake server with a white handle, and a stack of white plates. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

6 large eggs (room temperature)
1 cup sugar
1 cup unbleached all-purpose flour
1/2 tsp baking powder
1/2 tsp vanilla extract
6 oz (3/4 cup) pomegranate juice (Pom Wonderful)
2 tsp unflavored gelatin powder (Knox brand recommended)
1 tsp vanilla extract
2 Tbsp sugar
Seeds of one large pomegranate (1 1/4 to 1 1/2 cups)
1 1/2 cups pomegranate juice (POM brand)
2 Tbsp sugar
2 sticks unsalted butter (softened to room temperature)
3 cups powdered sugar
1/4 tsp fine sea salt
16 oz cream cheese (2 blocks, softened and cut into 16 pieces)
4 Tbsp pomegranate juice (POM brand)

Instructions

Step 1: Preheat your oven to 350˚F. Line the bottoms of two 9-inch cake pans with parchment paper.
Step 2: In the bowl of an electric mixer, beat 6 eggs and 1 cup sugar on high speed for 12 minutes or until the mixture triples in volume and becomes fluffy.
Step 3: Whisk together 1 cup flour and 1/2 tsp baking powder, then sift the mixture into the eggs in two additions. Fold gently with a spatula just until combined. Add 1/2 tsp vanilla extract and blend gently. Be careful not to overmix.
Step 4: Divide the batter evenly between the prepared pans and bake for 25-28 minutes until the tops are golden and a toothpick inserted near the side comes out clean. Avoid opening the oven before 25 minutes. Let cool on wire racks before removing from pans.
Step 5: To make the soaking syrup, combine 1 1/2 cups pomegranate juice with 2 Tbsp sugar in a bowl. Stir occasionally until the sugar dissolves. Set aside.
Step 6: For the frosting, beat 2 sticks softened butter with 3 cups powdered sugar and 1/4 tsp salt on low speed until combined, about 1 minute. Increase speed to medium-high and beat until pale and fluffy, about 2 minutes.
Step 7: Add cream cheese one piece at a time, mixing briefly after each addition until smooth. Continue mixing for an additional minute once all pieces are incorporated.
Step 8: Add 4 Tbsp pomegranate juice slowly (1 Tbsp at a time) and mix until combined, about 1 minute. Refrigerate the frosting until ready to use.
Step 9: Cut each cake layer in half to create 4 layers total. Place the first layer cut-side up on your serving platter and brush with 1/4 of the pomegranate syrup. Spread frosting over the top. Repeat with remaining layers, using minimal frosting on the final top layer.
Step 10: Clean any syrup from the platter edges and frost the sides of the cake. Use a star tip to create a border that will hold the pomegranate topping. Refrigerate for at least 30 minutes before adding topping.
Step 11: For the pomegranate topping, heat 3/4 cup pomegranate juice with 1 tsp vanilla and 2 tsp gelatin in a small saucepan. Let gelatin soften for 1 minute, then whisk in 2 Tbsp sugar. Cook over medium heat, stirring until sugar dissolves and mixture is steaming.
Step 12: Remove from heat and cool slightly. Place the pan in an ice bath and stir gently until mixture thickens but does not set. Remove from the ice bath and fold in the pomegranate seeds.
Step 13: Spoon the topping immediately over the chilled cake. Refrigerate for about 1 hour until the topping sets.

Tips & Variations

For best results, ensure eggs are at room temperature before beating to achieve maximum volume.
Use fresh pomegranate seeds for a crunchy texture and vibrant color.
If you don’t have pomegranate juice, try cranberry or cherry juice as a substitute for a similar tart flavor.
Allow the gelatin topping to fully cool and thicken in the ice bath to avoid a runny topping.

Storage

Store the assembled cake in the refrigerator, covered, for up to 3 days. The pomegranate topping maintains freshness best when chilled. Before serving, let the cake sit at room temperature for about 15 minutes. If desired, refrigerate again after serving leftovers.

How to Serve

The image shows a slice of layered cake on a white plate with a fork beside it. The slice has multiple thin layers, alternating between light yellow cake and creamy white frosting with dark chocolate layers in between. On top of the slice is a glossy red fruit topping with visible pomegranate seeds, creating a bright, textured surface. The sides of the slice have smooth white frosting, and the whole cake is visible in the background on a clear glass cake stand, showing the same layered texture and topped with the same red fruit layer. The background has bright red pomegranates and a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the cake layers ahead of time?

Yes, you can bake the cake layers a day in advance and wrap them tightly in plastic wrap. Store in the refrigerator until ready to assemble.

What if I don’t have gelatin powder?

You can substitute with agar-agar powder using the same amount, but note that it sets differently and may have a slightly different texture.