White Chocolate Pomegranate Cake


Delicious & unexpected

A light and fluffy white cake is paired with tart pomegranate jelly and smooth white chocolate buttercream.


Gather baking powder, salt, milk, flour, eggs, sugar, butter, oil, and vanilla extract for the cake

Whip egg whites to soft peaks with half of the sugar, then transfer to a separate bowl

Reverse cream the dry ingredients until the mixture resembles breadcrumbs

Stream in the milk, canola oil, and vanilla extract. Beat until the mixture is smooth.

Add the meringue: Gently fold it into the batter by hand with a spatula until no streaks remain.

Divide the cake batter into three ungreased cake pans, then bake for 20-25 minutes at 350°F/175°C.

While the cakes cool, gather the ingredients for the buttercream:

white chocolate, butter, powdered sugar, and heavy cream

Beat butter and powdered sugar together until fluffy, then add cooled, melted white chocolate to a well in the center.

This will prevent the white chocolate from getting lumpy.

Beat together until light and fluffy, like this

Assemble the cake: Place one cake layer on the base of a cake turner.

Frost with white chocolate buttercream, then pipe a dam of buttercream around the edge and fill with pomegranate jelly.

Place another cake layer on top, then repeat.

Frost the cake with the remaining buttercream, then smooth with a bench scraper.

Decorate the sides of the cake with pomegranate arils in the shapes of trees

This recipe has a cleanup rating of 5 out of 5 at Dish Mountain

(1 of 2 photos)

Slice, serve, and enjoy!

Get the recipe, tips & tricks, cleanup rating, and nutritional information via the link below!