Pomegranate Layer Cake square image

Pomegranate Layer Cake

Make a statement with this gorgeous pomegranate layer cake. Fresh pomegranate fruit baked in the cake, and fresh red fruits decorate the top.
Course Dessert
Cuisine American
Keyword egg free cake, fruit cake, layer cake
Prep Time 1 hour
Cook Time 26 minutes
Total Time 1 hour 26 minutes
Servings 12
Calories 387kcal


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

Optional toppings:

  • 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.


The calories shown are based on the cake being cut into 12 pieces, with 1 serving being 1 slice of cake. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information.**


Calories: 387kcal | Carbohydrates: 64g | Protein: 4g | Fat: 12g | Saturated Fat: 5g | Cholesterol: 21mg | Sodium: 361mg | Potassium: 198mg | Sugar: 45g | Vitamin A: 235IU | Calcium: 68mg | Iron: 0.4mg