White Chocolate Pomegranate Cake


A small Christmas cake that makes a big impression!


Light and fluffy white cake, tart pomegranate jam, and sweet white chocolate buttercream.

For the cake, gather baking powder, salt, milk, flour, eggs, sugar, butter, oil, and vanilla extract.

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 buttercream and filling ingredients:

White chocolate, butter, powdered sugar, heavy cream, pomegranate jelly, and pomegranate arils.

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

This will keep the buttercream lump-free!

Beat together until light and fluffy, like this:

Assemble the cake: Place a cake layer on a cake turner.

Frost with white chocolate buttercream, then pipe a dam of buttercream around the edge. 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 with pomegranate arils in the shapes of Christmas 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!