Make a statement with this gorgeous pomegranate layer cake. Fresh pomegranate fruit baked in the cake, and fresh red fruits decorate the top.
My girls love when I pick up a pomegranate in the store. That gorgeous colored fruit with a tart flavor can make such a delicious cake. We’re here today to show you how!
This cake makes a small cake, just 5 or 6″ in diameter. If you have either of those size pans, you can use them. It makes 2 layers, so this is little, but tall and pretty.
The pomegranate layer cake is an egg free cake. It uses Greek Yogurt instead of eggs and has an amazing texture!
It calls for pomegranate juice which will give it a gorgeous color. It will look almost like a spice cake, but there’s no spice in it. It’s all fruit cake.
Mix up the dry ingredients and the wet ingredients separately, then add the dry into the wet ingredients and blend well.
What if I can’t find pomegranate juice?
You can buy pomegranate juice in just about any grocery store. If you don’t want to buy it, you can use milk instead. Just know that this will slightly affect the flavor and the cake will be more white in appearance.
How do you know when a cake is done?
These cakes take about 25-30 minutes to bake. So how do you know when a cake is done? The center of the cake should bounce back when you touch it.
Be sure not to open the oven door until you think it is done. If you open the oven door too much, the cake may fall.
You can also do the toothpick test (insert a toothpick in the center of the cake), but we like the “bounce back” test better.
Vanilla Frosting for Naked Cake
Whatever frosting you choose, you’ll need about 1 1/2 cups of frosting to lightly coat this “naked cake”. If you want to put more frosting on, you’ll of course need to make more frosting.
And here’s a little hint. If you’re short on time, use store bought frosting. Our favorite store bought is a cream cheese flavor. It’s so good!
We leave our frosting white so it has a nice contrast with the bright red fruit. You can color the frosting if you’d like.
What fruit is pretty on a cake?
Decorating a cake is the most fun part! We like to use fresh ingredients: fruits and greenery. This cake is topped with fresh cherries, pomegranate seeds and currants.
Make sure you wash the fruit and then dry it really well before placing it on the cake. If the fruit is wet at all, it can cause a mess.
How far in advance can I make cake?
This undecorated pomegranate layer cake will keep for about a day before you serve it. We recommend waiting to decorate the cake until as close to the time as serving as possible. This will prevent any “bleeding” from the fruit and ensure that the fruit is as fresh as possible.
If you know you will be short on time, bake the cake layers and freeze them unfrosted. Just be sure they are well wrapped. Also allow the cakes to defrost completely before unwrapping them. This will help keep the cakes moist.
Do you have to refrigerate cake?
Because of the fruit, this pomegranate layer cake should be refrigerated. Make sure it is sealed well after you cut it to keep it fresh. This cake will stay fresh about 4 days in the refrigerator if it is well sealed.
Tools To Make This Cake
- Stand Mixer: A hand mixer will work, but I always find it easier to make frostings with a stand mixer.
- Beater Blade with Scraper: The best invention ever!
- 6” Round Cake Pan: These are my favorite pans!
- Cake Spatula: To get that frosting nice and smooth.
- Wire Cooling Racks:This will help your cakes cool more quickly.
- Cake Plate: I have this cake plate and everyone loves it! It comes with the cute server too.
Pomegranate Layer Cake
For the cake:
- 2 1/4 cups cake flour (plus a little more for flouring the baking pans)
- 1 tablespoon baking powder
- 1 1/2 teaspoons baking soda
- ½ teaspoon quality salt I used Himalayan
- ½ cup salted butter (room temperature)
- 1 1/2 cups granulated sugar
- 1 cup pomegranate juice (or you can use milk)
- 6 ounces full fat greek yogurt (about ¾ cup)
- 1 1/2 cups vanilla frosting
- fresh cherries
- pomegranate seeds
- currant fruit
- micro greens
- Start by washing all of the fruits really well, then dry them.
- Combine all of the dry cake ingredients together in a medium size bowl and whisk.
- In another bowl, cream together the butter and the sugar. Then add in the pomegranate juice and greek yogurt. Mix to combine.
- Then add the dry ingredients into the wet ingredients and use an electric mixer to combine. You should have a thick, fluffy and rich batter.
- Heat the oven to 350 degrees Fahrenheit. Grease 2 6″ round cake pans with shortening, then dust them with flour.
- Evenly divide the batter between the pans. Use a spatula to spread the batter evenly.
- Bake for about 26 to 30 minutes (even though the pans are small, these are thick layers and you’ll need to ensure the cakes are baked all the way through). Touch the center of the cake. It should spring back when you touch it.
- Let the cakes cool for 5 minutes in the pan and then carefully transfer to a wire cooling rack until they are completely cool.
- (If time allows, wrap the cakes tightly with plastic and chill for at least 3 hours before planning to frost them.)
- When you are ready to frost and the cakes are cool, check that the cake layers are even. If needed, use a sturdy serrated knife or cake splitter to even out and remove the tops.
- Put a small amount of frosting on the bottom center of the plate to help hold the cakes in place. Place one cake layer on the cake.
- Cover the bottom cake with a thick and even layer of frosting.
- Set the second cake layer on top, making sure it is level on top.
- Frost the top and sides of the cake in whatever style you’d like. For this naked look, I really only did a ‘crumb coat’ and used an off set spatula to remove all of the extra frosting. I left a little extra frosting on the top to help hold the fruits in place.
- Scatter the fruit and micro greens on top of and around the cake. (See pictures above to see what fruits we placed first.)
- Loosely cover and chill until you’re ready to serve.