Pomegranate Christmas Cake

This Pomegranate Christmas Cake is a stunning holiday dessert featuring soft, fluffy sponge cake, a rich and creamy pomegranate-infused frosting, and a jewel-like pomegranate topping. Made with fresh pomegranate juice, cream cheese frosting, and a light, airy cake base, this festive cake is the perfect addition to your holiday table. The sweet and tangy flavors blend beautifully, creating a moist and delicious Christmas cake that’s both elegant and easy to make.

Perfect for Christmas desserts, holiday baking, and festive cakes, this homemade pomegranate cake will impress your family and guests. Whether you’re looking for a holiday cake recipe, a winter-themed dessert, or a unique pomegranate dessert, this cake is a showstopper.

Serve this Christmas pomegranate cake with a warm cup of tea or coffee, and enjoy the balance of sweet, tart, and creamy flavors. Try this easy holiday cake recipe today and make your celebrations even more special! 🎄✨

Pomegranate Christmas Cake

Ingredients

For the Cake Layers:

• 6 large eggs, room temperature (warm in water for 15 min if cold)
• 1 cup sugar
• 1 cup unbleached all-purpose flour
• 1/2 tsp baking powder
• 1/2 tsp vanilla extract

For the Pomegranate Topping:

• 3/4 cup (6 oz) pomegranate juice (Pom Wonderful)
• 2 tsp unflavored gelatin powder (Knox brand)
• 1 tsp vanilla extract
• 2 Tbsp sugar
• 1 1/4 to 1 1/2 cups fresh pomegranate seeds

For the Syrup:

• 1 1/2 cups pomegranate juice (POM brand)
• 2 Tbsp sugar

For the Pomegranate Cream Frosting:

• 2 sticks (1 cup) unsalted butter, softened
• 3 cups powdered sugar
• 1/4 tsp fine sea salt
• 16 oz (2 blocks) cream cheese, softened and cut into pieces
• 4 Tbsp pomegranate juice (POM brand)

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Instructions

Bake the Cake Layers

1. Preheat oven to 350°F. Line the bottoms of two 9” cake pans with parchment paper.
2. In a stand mixer, beat eggs and sugar on high speed for 12 minutes until fluffy and tripled in volume.
3. Sift together flour and baking powder. Gently fold into the egg mixture in two additions, being careful not to deflate the batter. Stir in vanilla extract.
4. Divide batter evenly between prepared pans.
5. Bake for 25-28 minutes until golden brown and a toothpick inserted near the side comes out clean.
6. Let cakes cool in pans, then transfer to a wire rack to cool completely.

Prepare the Syrup

1. Mix 1 1/2 cups pomegranate juice with 2 Tbsp sugar. Stir occasionally until sugar dissolves.

Make the Frosting

1. In a stand mixer, beat butter, powdered sugar, and salt on low speed until combined, then increase to medium-high and whip until light and fluffy (about 2 minutes).
2. Add cream cheese one piece at a time, mixing continuously. Beat an additional minute once fully incorporated.
3. Slowly mix in pomegranate juice, one tablespoon at a time. Chill frosting until ready to use.

Assemble the Cake

1. Slice each cake in half to create four layers.
2. Place the first layer cut-side-up on a serving plate. Brush with 1/4 of the pomegranate syrup, then spread a layer of frosting.
3. Repeat with the remaining layers, using syrup and frosting between each.
4. Lightly frost the top and sides of the cake. Use a piping tip to create a border along the top edge.
5. Refrigerate for at least 30 minutes before adding the topping.

Make the Pomegranate Topping

1. In a saucepan, whisk together pomegranate juice, vanilla, and gelatin. Let sit for 1 minute.
2. Stir in sugar and heat over medium, whisking until the sugar dissolves and the mixture is steaming (do not boil).
3. Remove from heat and let cool slightly. Place the saucepan in a bowl of ice water, stirring until the mixture thickens but remains pourable.
4. Stir in pomegranate seeds and pour the topping onto the chilled cake.
5. Refrigerate for 1 hour until the topping is set.

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Tips

• Be gentle when folding the flour into the egg mixture to keep the cake light and airy.
• Let the cake layers cool completely before slicing to prevent crumbling.
• Refrigerate the cake before adding the topping to ensure it stays in place.

Variations and Substitutions

• Swap pomegranate juice with cranberry juice for a slightly tart twist.
• Use mascarpone instead of cream cheese for a richer frosting.
• Add orange zest to the frosting for a citrusy contrast.

FAQs

Can I make this cake ahead of time?
Yes! Assemble the cake a day in advance and add the pomegranate topping before serving.

Can I use frozen pomegranate seeds?
Fresh is best, but if using frozen, thaw and pat dry before adding to the topping.

Serving Suggestions

• Serve chilled with a cup of hot tea or mulled wine.
• Garnish with mint leaves for a festive touch.
• Pair with vanilla ice cream for an extra indulgent dessert.

Why You’ll Love This Recipe

• Soft, airy cake with a tangy, creamy frosting.
• A stunning centerpiece for holiday gatherings.
• The perfect balance of sweetness and tartness.

Let me know if you’d like any changes! 😊