Description
This Pomegranate Christmas Cake is a light and fluffy festive dessert featuring a delicate sponge cake infused with pomegranate juice and decorated with a creamy pomegranate-flavored cream cheese frosting. The inclusion of fresh pomegranate seeds adds a fresh burst of flavor and texture, making it a perfect centerpiece for holiday celebrations.
Ingredients
Scale
Cake Batter
- 6 large eggs (room temperature; if cold, place in warm water for 15 minutes)
- 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)
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 at room temperature and cut into pieces)
- 4 Tbsp pomegranate juice (POM brand)
- 2 Tbsp sugar
Decoration
- Seeds of one large pomegranate (about 1 1/4 to 1 1/2 cups)
- 1 1/2 cups pomegranate juice (POM brand)
Instructions
- Preheat the Oven: Preheat your oven to 350ËšF (175ËšC). Line the bottoms of two 9-inch cake pans with parchment paper to prevent sticking and ensure even baking.
- Prepare the Cake Batter: In the bowl of an electric mixer, combine 6 large room temperature eggs and 1 cup of sugar. Beat on high speed for about 12 minutes until the mixture triples in volume and becomes fluffy and light. Meanwhile, whisk together 1 cup of flour and 1/2 tsp of baking powder, then sift this mixture into the beaten eggs in two additions. Gently fold the flour mixture into the eggs using a spatula, just until incorporated to maintain airiness. Add 1/2 tsp vanilla extract and gently blend. Be careful not to overmix to preserve the fluffy texture necessary for the cake to rise.
- Transfer and Bake: Evenly divide the batter between the prepared cake pans. Bake in the preheated oven for 25-28 minutes, or until the tops turn golden brown and a toothpick inserted into the side (not the center) comes out clean. Avoid opening the oven door during the first 25 minutes to prevent the cakes from deflating.
- Cool the Cakes: Remove the cakes from the oven and allow them to cool completely on wire racks. Once cooled, carefully remove the cakes from the pans and peel off the parchment paper. The cakes are now ready to be frosted and decorated as desired.
Notes
- Using room temperature eggs helps achieve maximum volume when beating.
- Folding the flour gently into the egg mixture preserves air and results in a light cake texture.
- Do not overmix the batter or open the oven door early to avoid collapsing the cake.
- For best results, use fresh pomegranate seeds for decoration and POM brand juice for consistent flavor.
- The recipe’s frosting and gelatin powder are ingredients meant for additional steps (such as assembling and frosting) that can be explored further.
