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White Chocolate Pomegranate Cake Recipe

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4.2 from 13 reviews

This elegant White Chocolate Pomegranate Cake features light and fluffy layers of white cake filled and frosted with creamy white chocolate buttercream, complemented by the tart sweetness of pomegranate jelly and fresh pomegranate arils. Perfect for festive occasions or celebrations, this cake blends delicate textures and flavors for a stunning dessert centerpiece.

Ingredients

For the Cake

  • 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

For the White Chocolate Buttercream

  • 1 cup white chocolate
  • 1 cup unsalted butter (at room temperature)
  • 1 ¾ cups powdered sugar
  • 1 Tablespoon heavy cream

For the Filling and Decoration

  • ⅔ cup pomegranate jelly
  • 1 cup pomegranate arils

Instructions

  1. Making the White Cake: Preheat the oven to 350°F (175°C). Line three 6-inch (15 cm) cake pans with parchment paper rounds and set aside.
  2. Whip Egg Whites: Using a stand mixer with the whisk attachment or an electric mixer, beat the egg whites on low speed until frothy, then medium-low until the whisk leaves a trail. Gradually add half the sugar (½ cup), then increase to medium speed until soft peaks form. Transfer meringue to a bowl and set aside.
  3. Prepare Batter: In a clean bowl, combine the remaining ½ cup sugar, butter, flour, baking powder, and salt. Beat on low until the mixture is sandy with no large butter pieces.
  4. Add Liquids: In a small cup, mix oil, vanilla extract, and milk. Slowly stream this into the dry mixture while beating on low, then increase speed to medium and continue beating until the batter is smooth and thick, about one minute.
  5. Fold in Meringue: Gently fold the meringue into the batter with a spatula until fully incorporated, ensuring no streaks remain.
  6. Bake: Divide the batter evenly among the prepared pans. Bake for 20-25 minutes, until the tops are light golden brown and the centers are firm. Cool in pans on wire rack for 20 minutes, then invert pans to release cakes and cool completely.
  7. Make White Chocolate Buttercream: Melt white chocolate over a double boiler or in 15-second microwave intervals, stirring until smooth. Let cool slightly.
  8. Beat Butter and Sugar: In a stand mixer or bowl, beat unsalted butter on medium for one minute. Gradually add powdered sugar in portions, mixing until fully incorporated and smooth.
  9. Combine Chocolate and Buttercream: Create a well in the buttercream and pour in the barely warm white chocolate. Mix on low to combine, then increase speed to medium and beat until light and fluffy (2-3 minutes). Add heavy cream as needed to adjust consistency.
  10. Assemble the Cake: Place a dollop of frosting on a cake turner or stand and center one cake layer on it.
  11. Layer Filling and Frosting: Spread an even layer of white chocolate buttercream over the cake, pipe a dam around the edge, and fill the center with half of the pomegranate jelly. Place the second cake layer on top and repeat this layering process.
  12. Top Layer and Crumb Coat: Add the final cake layer and press gently to seal edges. Apply a thin crumb coat of buttercream over the top and sides of the cake. Chill for at least 15 minutes.
  13. Final Frosting: Once chilled, frost the cake with the remaining buttercream. Smooth the sides using a scraper or offset spatula. Chill again for 30 minutes for crisp edges as desired.
  14. Decorate: Decorate with piped borders and sprinkle pomegranate arils on top. Create decorative motifs like pomegranate seed Christmas trees on the sides if desired.
  15. Chill Before Serving: Refrigerate the finished cake for at least one hour to allow the jelly to thicken and prevent spilling when sliced.

Notes

  • Use fresh egg whites at room temperature for best volume when whipping meringue.
  • Vanilla bean paste provides specks and depth of flavor but vanilla extract works fine.
  • Ensure white chocolate is just warm to avoid melting the buttercream.
  • Chilling between frosting layers helps achieve smooth, clean edges.
  • For easier cake removal, use parchment rounds and cool the cakes thoroughly.
  • Store leftover cake refrigerated and bring to room temperature before serving for best texture.

Find it online: http://bitezly.com/white-chocolate-pomegranate-cake-recipe/