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Pomegranate Christmas Cake Recipe

★★★★★

4.9 from 140 reviews
  • Author: Rafael
  • Total Time: 1 hour 45 minutes
  • Yield: 12 servings 1x
  • Diet: Vegetarian

Description

This Pomegranate Christmas Cake is a festive, fluffy layered cake infused with vibrant pomegranate juice and topped with a luscious cream cheese frosting and a jewel-like pomegranate seed topping. Light and airy sponge layers are soaked with a sweet pomegranate syrup, making this cake moist and flavorful — a perfect centerpiece for your holiday celebration.

Ingredients

Scale

Cake Batter

  • 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)

Syrup for Soaking Cake Layers

  • 1 1/2 cups pomegranate juice (Pom Wonderful)
  • 2 Tbsp sugar

Frosting

  • 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 to room temperature and cut into 16 pieces)
  • 4 Tbsp pomegranate juice (Pom Wonderful)

Pomegranate Topping

  • Seeds of one large pomegranate (about 1 1/4 to 1 1/2 cups)
  • 3/4 cup pomegranate juice (Pom Wonderful)
  • 1 tsp vanilla extract
  • 2 tsp unflavored gelatin powder
  • 2 Tbsp sugar

Instructions

  1. Preheat and Prepare Pans: Preheat your oven to 350˚F (175˚C). Line the bottoms of two 9-inch cake pans with parchment paper to prevent sticking.
  2. Make the Cake Batter: In the bowl of an electric mixer, beat 6 room temperature eggs with 1 cup sugar on high speed for 12 minutes until the mixture triples in volume and becomes fluffy. Meanwhile, whisk together 1 cup of flour and 1/2 tsp baking powder, then sift into the egg mixture in two additions. Gently fold in the flour with a spatula to preserve the airiness of the batter. Add 1/2 tsp vanilla extract and blend gently. Be careful not to overmix to maintain the batter’s light texture. Divide the batter evenly into the prepared pans.
  3. Bake the Cakes: Bake the cakes at 350˚F for 25–28 minutes or until the tops are golden brown and a toothpick inserted near the edge (not center) comes out clean. Avoid opening the oven before 25 minutes to prevent the cakes from collapsing. Once baked, cool the cakes on wire racks before removing them from the pans.
  4. Prepare the Soaking Syrup: Combine 1 1/2 cups pomegranate juice with 2 tablespoons sugar in a bowl and stir until the sugar dissolves completely. Set aside and stir occasionally.
  5. Make the Frosting: Using a stand mixer with a whisk attachment, beat 2 sticks of softened unsalted butter, 3 cups powdered sugar, and 1/4 tsp fine sea salt on low speed until combined (about 1 minute). Increase speed to medium-high and beat until the mixture is pale and fluffy, around 2 minutes. Add the 16 pieces of cream cheese one at a time, mixing until fully incorporated after each addition. Once all cream cheese is added, continue beating for an additional minute. Finally, add 4 tablespoons pomegranate juice in increments, mixing until combined. Chill the frosting until ready to use.
  6. Assemble the Cake Layers: Carefully cut each cake layer in half horizontally to create four layers. Place the first layer on your serving platter with the cut side up. Brush generously with 1/4 of the pomegranate syrup. Spread a layer of frosting on top. Repeat this process for all four layers, finishing with a thin layer of frosting on top.
  7. Frost the Cake Sides: Clean any excess syrup off the platter before frosting the sides of the cake with the remaining frosting. Use a large star piping tip if desired to create a decorative border that will hold the topping. Refrigerate the cake for at least 30 minutes to set the frosting before adding topping.
  8. Prepare the Pomegranate Topping: Place 3/4 cup pomegranate juice in a small saucepan, add 1 teaspoon vanilla extract, and sprinkle in 2 teaspoons unflavored gelatin powder. Let stand for 1 minute to soften the gelatin. Whisk in 2 tablespoons sugar and heat over medium heat, stirring until sugar dissolves and the mixture is steaming (do not boil). Remove from heat and cool slightly, then place the saucepan in a bowl of ice water and stir gently until the mixture is cold and slightly thickened but not fully set.
  9. Add Pomegranate Seeds and Top Cake: Stir the pomegranate seeds into the gelatin mixture and immediately spoon the topping generously over the chilled cake. Refrigerate the cake for about 1 hour to allow the topping to set firmly before serving.

Notes

  • Ensure eggs are at room temperature for best volume and rise in cake batter. If not, place eggs in warm water for 15 minutes before using.
  • Do not overmix the batter after adding flour to maintain a fluffy texture.
  • When testing cake doneness with a toothpick, avoid the center to prevent the cake from caving.
  • Use a large piping tip such as Wilton 1M to pipe frosting borders that hold the pomegranate topping.
  • Keep the cake refrigerated once assembled to maintain freshness and consistency of frosting and topping.
  • If you prefer, pomegranate juice and seeds can be substituted with fresh juice and arils for a more natural flavor.
  • Prep Time: 25 minutes
  • Cook Time: 28 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Keywords: Pomegranate Cake, Christmas Cake, Holiday Dessert, Festive Cake, Cream Cheese Frosting, Layer Cake, Pomegranate Juice

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Find it online: https://tastewithrafael.com/pomegranate-christmas-cake-recipe/