Name: White Chocolate Pomegranate Cake Recipe
Prep time: 40 min
Cook time: 25 min
Total time: 2 h 20 min
Cuisine: Western
Ingredients: 4 egg whites from eggs in the shell (not pasteurized); 1 cup granulated sugar (divided); 8 Tablespoons butter (at room temperature); 1 ⅔ cups all-purpose flour; 1 ½ teaspoons baking powder; ¼ teaspoon salt; 1 Tablespoon neutral oil; 1 teaspoon vanilla bean paste (or vanilla extract); ⅔ cup milk; 1 cup white chocolate; 1 cup unsalted butter (at room temperature); 1 ¾ cups powdered sugar; 1 Tablespoon heavy cream; ⅔ cup pomegranate jelly; 1 cup pomegranate arils

If you’ve been dreaming of a cake that beautifully balances sweet, creamy, and tart, you simply have to try this White Chocolate Pomegranate Cake Recipe. It’s a stunning dessert that combines fluffy white cake layers with a luscious white chocolate buttercream, all highlighted by the jewel-bright pop of pomegranate jelly and arils. Every bite is like a celebration in your mouth, where the smooth richness of white chocolate meets the fresh, tangy burst of pomegranate. This recipe is a real showstopper whether you’re baking for a special occasion or just to treat yourself and close friends to something truly memorable.

Ingredients You’ll Need

Two images show ingredients on a white marbled surface, each organized neatly. The first image has eight items: a small white bowl with a white powder, a clear measuring cup with milk, a small white bowl with white powder, two metal spoons with small amounts of white and brown powders, a small white bowl with several yellow butter cubes, a white bowl with white granulated sugar, and a white bowl holding three white eggs. The second image has seven items: two metal spoons with small amounts of white and red powders, a small white bowl with red jam, a small white bowl filled with many white chocolate chips, a small white bowl full of white powder, a small white bowl with bright red pomegranate seeds, and a small white bowl with several yellow butter cubes. Photo taken with an iphone --ar 4:5 --v 7

This recipe uses simple, pantry-friendly ingredients, each chosen for a key role in crafting the perfect texture and flavor. From the airy egg whites that create the fluffiest cake to the creamy butter and white chocolate that make the frosting irresistible, every element counts.

Egg whites (4): Essential for the cake’s fluffy and light texture, make sure they’re fresh and not pasteurized.
Granulated sugar (1 cup, divided): Helps stabilize the meringue and sweeten the cake perfectly.
Butter (8 tablespoons, plus 1 cup for frosting): Adds richness and moisture to the cake layers and creates a silky buttercream.
All-purpose flour (1 ⅔ cups): Provides the structure for a tender but sturdy cake crumb.
Baking powder (1 ½ teaspoons): Gives the cake a gentle rise without overpowering the delicate flavors.
Salt (¼ teaspoon): Balances the sweetness and enhances all other flavors.
Neutral oil (1 tablespoon): Keeps the cake moist and adds tenderness without added flavor.
Vanilla bean paste or extract (1 teaspoon): Brings warmth and depth to the cake batter.
Milk (⅔ cup): Helps achieve the right batter consistency and soft crumb.
White chocolate (1 cup): Melted into the buttercream for that luxurious, sweet creaminess.
Powdered sugar (1 ¾ cups): Sweetens and stabilizes the buttercream frosting perfectly.
Heavy cream (1 tablespoon): Used to adjust the frosting’s texture for easy spreading and piping.
Pomegranate jelly (⅔ cup): Adds fruity tartness that contrasts beautifully with white chocolate.
Pomegranate arils (1 cup): Bright and jewel-like seeds that add a refreshing crunch and stunning visual appeal.

TIP

You’ll find the full ingredient list, instructions, and print option in the recipe card below.

How to Make White Chocolate Pomegranate Cake Recipe

Step 1: Prepare the White Cake Batter

Start by preheating your oven to 350°F (175°C) and lining three 6-inch cake pans with parchment rounds. This is the foundation of your masterpiece, so get everything ready to ensure smooth baking. Whisk the egg whites on medium-low speed until frothy, then carefully add half of the sugar, one tablespoon at a time, until soft peaks form. This creates a fluffy meringue that will give your cake its airy texture.

Step 2: Mix the Batter

In a separate bowl, mix the remaining sugar with butter, flour, baking powder, and salt until the mixture looks sandy. Slowly add the oil, vanilla paste, and milk while beating on medium until the batter is smooth and thick. Now comes the magic: gently fold in the meringue by hand until no streaks remain, preserving all the air you whisked in earlier. This careful folding is what makes this White Chocolate Pomegranate Cake Recipe so special in texture.

Step 3: Bake the Cake Layers

Divide the batter evenly among your pans and bake for about 20-25 minutes, until the tops turn light golden and a toothpick inserted in the center comes out clean. After removing from the oven, let the cakes cool for 20 minutes before flipping them out of the pans. With this base, you’re halfway to that gorgeous layered dessert everyone will be talking about!

Step 4: Make the White Chocolate Buttercream

Gently melt the white chocolate over a double boiler or with timed microwave bursts, then set aside to cool. Beat the unsalted butter on medium speed for a minute before gradually adding powdered sugar. Create a well in the buttercream, pour in the slightly warm white chocolate, and mix everything on low. Once everything is combined, whip on medium speed until fluffy and light. You can adjust the consistency with a bit of heavy cream if needed. This frosting is the silky, dreamy highlight of the cake’s flavor and texture.

Step 5: Assemble the Cake

Place the first cake layer on your turntable, then spread or pipe an even layer of white chocolate buttercream, making a dam around the edges to hold in the pomegranate jelly. Spread half of the jelly inside that ring, then stack the next cake layer on top. Repeat with buttercream and jelly before adding the final cake layer. Press the layers gently to seal the edges. Crumb-coat with a thin layer of buttercream and chill to set. Finish frosting with the remaining buttercream for smooth, perfect edges, chilling again for a clean final look.

Step 6: Decorate

Top the cake with a beautiful braided border piped from the remaining buttercream and sprinkle generously with fresh pomegranate arils. For extra wow factor, you can pipe whimsical “pomegranate seed trees” or other playful shapes on the sides, turning your cake into a centerpiece that looks as delightful as it tastes.

How to Serve White Chocolate Pomegranate Cake Recipe

The first image shows a single-layer round cake with a light yellow color, topped with a thick, smooth layer of white frosting. A woman's hand is spreading a bright red jelly layer in the center of the cake using a spoon, with a jar of the jelly held in the other woman's hand. The cake sits on a white cake board placed on a silver cake turntable with a yellow ring around the edge, all set on a light purple textured mat on top of a white marbled surface. The second image shows the same cake now fully covered with an even layer of white frosting on all sides, shaped into a smooth round cake. A woman's hand is holding a straight spatula used to smooth the frosting, while the cake sits on the same silver turntable with a yellow ring, on the purple mat over the white marble surface. A white bowl filled with red pomegranate seeds is visible at the lower right corner. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Fresh pomegranate arils are a must, giving that final burst of color and crunch. You might also sprinkle a tiny bit of edible gold leaf or a few delicate mint leaves to add an elegant touch and fresh aroma that complements the cake’s richness.

Side Dishes

Serve slices alongside a dollop of lightly whipped cream or a scoop of vanilla bean ice cream for a truly indulgent experience. A simple mixed green salad with citrus vinaigrette can also be a nice counterbalance if you want to lighten the whole affair.

Creative Ways to Present

Try serving this cake on a rustic wooden board or a sleek white porcelain platter to highlight its vibrant colors. For festive occasions, add edible flowers or drizzle a little pomegranate molasses around the plate for an artistic flourish that will wow your guests.

Make Ahead and Storage

Storing Leftovers

This White Chocolate Pomegranate Cake Recipe keeps beautifully covered in the refrigerator for up to 3 days. Make sure to wrap it well or use an airtight container to prevent the cake from drying out and to keep the jelly fresh and firm.

Freezing

You can freeze the cake (already assembled and frosted) by wrapping it tightly in plastic wrap and aluminum foil. Defrost overnight in the fridge before serving to ensure the texture stays moist and the buttercream regains its perfect consistency.

Reheating

Since this cake is best enjoyed cool to maintain the texture of the white chocolate buttercream and pomegranate jelly, room temperature slices are ideal. Avoid microwaving as it can ruin the delicate cream and make the jelly too runny.

FAQs

Can I use pasteurized egg whites for this cake?

It’s best to use fresh, unpasteurized egg whites here because they whip better and create the airy meringue needed for the perfect cake texture. Pasteurized whites may not reach the same volume.

Is vanilla bean paste better than vanilla extract?

Both work well, but vanilla bean paste adds tiny flecks and a slightly richer flavor that looks and tastes lovely in delicate cakes like this one. However, pure vanilla extract is a great, convenient substitute.

Can I substitute pomegranate jelly with something else?

While pomegranate jelly is ideal for its tart-sweet punch, you could carefully experiment with raspberry or cranberry jelly. Just remember the balance between the tartness and sweetness is key to complement the white chocolate.

What’s the best way to fold the meringue into the batter?

Use a large spatula and work gently with sweeping motions, folding rather than stirring. This helps keep as much air as possible for a light and fluffy cake.

Can I make the cake layers ahead of time?

Absolutely! You can bake the cake layers up to 2 days ahead, wrap them well, and refrigerate. Bring them to room temperature before assembling to make frosting easier.

Final Thoughts

This White Chocolate Pomegranate Cake Recipe is truly a treasure in any baker’s repertoire. It strikes the perfect balance between elegance and approachability, making it a delightful centerpiece for your next gathering or a spectacular personal treat. Trust me, once you make it, it will be your go-to festive dessert for years to come.