Named as one of Huffington Posts Best Desserts of all time, my Pomegranate Mousse Cake with pomegranate mousse between each layer and topped with pomegranate seeds in a pomegranate glaze is the Ultimate Cake!
The Ultimate Pomegranate Mousse Cake
For one of the most interesting and delicious desserts you’ll ever make, try my Pomegranate Mousse Cake.
Named by Huffington Post as one of the Best Dessert Recipes of all Time this cake will amaze your family and friends!
I wanted to try making a Pomegranate curd, and I hadn’t quite figured out how I was going to use it, so I started by reducing 32 ounces of POM Wonderful, down to 10 ounces. start on high heat and keep an eye on it, turning it down as it gets close. This will give you a nice concentrated syrup to work with! After it was cooled I then added 2 ounces of Pomegranate Liquor.
I picked up a fresh Pomegranate and prepared the arils to use in the cake topping. If you have never prepared a pomegranate before here is a great video telling you how. How to Prepare a Pomegranate.
As I finished up the cake, I still had some of my Pomegranate reduction left, and at that moment it came to me. Lemoncello, and Pomegranate with just a few pomegranate seeds splashed in for fun! I decided to call it a Lemoncello Sunrise. Not being accustomed to drinking with lunch, I decided to take one for the team and give it a try…….the words “Nectar of the Gods” slipped from my pomegranate stained lips, and life was good. We will be making more of those later!
Lemoncello Sunrise
1 oz Limoncello
1 oz Pomegranate reduction or syrup
sprinkle of pomegranate seeds
So there you have it, my version of a Pomegranate Mousse Cake, please let me know if you do make it, I thought it turned out very well. I also gave some to my neighbor to try (since the last thing I needed was a whole cake in the house), and she told me the hint of lemon lightened it up, and it was delicious!
(This yellow cake recipe was much better than my previous attempts at Genoise)
If you’ve tried my Pomegranate Mousse Cake recipe or any other recipe on askchefdennis.com please don’t forget to rate the recipe and let me know where you found it in the comments below, I love hearing from you! You can also FOLLOW ME on Instagram @chefdenniseats and @chefdennistravels, Twitter and Facebook
Named as one of Huffington Posts Best Desserts of all time, my Pomegranate Mousse Cake with pomegranate mousse between each layer and topped with pomegranate seeds in a pomegranate glaze is the Ultimate Cake!
- 1 1/4 cups cake flour
- 1 3/4 teaspoon baking powder
- 1/4 teaspoon salt
- 3/4 cup plus 3 tablespoons butter room temperature
- 3/4 cup plus 3 tablespoons sugar
- 3 large eggs separated
- 2/3 cup whole milk
- 1 teaspoon vanilla
- pinch cream of tartar
- 2 large eggs
- 2 large egg yolks
- 4 tablespoons butter
- 1/2 cup sugar
- 1 tablespoon finely grated lemon zest
- 1 tablespoon lemon juice
- 3/4 cup pomegranate reduction reduce 32 ounces of pomegranate juice to 10 ounces
- 4 1/2 teaspoons unflavored gelatin 1 1/2 packets
- 1/4 cup water
- 3 cups pomegranate curd
- 1 1/2 cups heavy whipping cream
- 2 tablespoons sugar
- 6 ounces pom pomegranate juice
- 2 teaspoons gelatin powder
- 1 ounce pomegranate liquor
- 2 tablespoons sugar
- seeds from one pomegrante
Preheat your oven to 350 degrees F. Butter and flour two 9 inch cake pans.
Cream butter and 3/4 cup of sugar with the paddle attachment of your mixer then after butter has softened replace the paddle with the whip attachment, and continue mixing for about 5 minutes.
Whisk in the egg yolks one at a time until the mixture is smooth.
- Add the milk and vanilla, then the flour mixture, 1/2 cup at a time , Don’t over mix! Transfer this all to a larger bowl
Whip egg whites and cream of tartar in your mixer for about 3 minutes until soft peaks form, then beat in the remaining sugar for about 2 minutes until medium peaks form.
Add egg white mixture to butter mixture 1/4 at a time, fold in with a rubber spatula, fully incorporating before adding more, repeat process until all your egg whites have been folded in.
Spread batter into your cake pans dividing evenly, and smooth it out with a spatula.
Bake for about 25-30 minutes in a conventional oven, or until the cake bounces back to the touch, or a toothpick inserted in the centers comes out clean.
Let cool for 5 minutes then turn out onto a cake rack
Add eggs, egg yolks, sugar, Pomegranate reduction and lemon zest into a heatproof bowl that fits over a saucepan and whisk until well blended.
Place this bowl over a saucepan with an inch of simmering water in it, as the mixture begins to get warm add the butter a little at a time, and whisk the mixture until it thickens, about 5-7 minutes ( do not let this boil)
Allow mixture to cool , until needed
Place the gelatin and water in a small bowl and let it sit for about 10 minutes, or until it has absorbed all the water
Stir the softened gelatin with a fork to get rid of any lumps. Then place the bowl over a saucepan of simmering water until the gelatin dissolves completely.
You may have to warm up your pomegranate curd if it has cooled too much, it should be warm to add your gelatin mixture into it. Once you've warmed up the curd, add in the gelatin mixture and whisk it until it has been well blended. Set this mixture aside and allow to get to room temperature.
Whip your cream to medium peaks ,adding sugar as it begins to thicken.
Fold whipped cream into your room temperature curd mixture, just enough to blend, do not over mix or whip it will break!!!
Allow this mixture to chill some, while you prepare your cake.
Take your cooled cake and split each layer into 2 sections, this will give you 4 layers.
Begin with the first layer, and use the rest of your pomegranate syrup mixture to brush onto the cake layer
After you have brushed on your Pomegranate syrup, spread an even layer of Mousse on top of the cake, using a spatula or knife to make it level to the edges.
Add the next layer and repeat the process until you have added your top layer. You will have three layers of Mousse between the four cake layers.
Place this into the refrigerator to chill while you make the topping for the cake
- Place juice in a small bowl, add the Liquor and Sprinkle gelatin over pomegranate juice and let stand 1 minute to soften gelatin
- Transfer gelatin mixture to a small saucepan. Add sugar and cook over moderate heat, stirring, until sugar is dissolved.
- Pour mixture into a bowl and set bowl in a larger bowl of ice and water bath, stirring mixture gently until it is cold and slightly thickened but not set.
- Stir in pomegranate seeds and spoon topping onto chilled Mousse cake
Chill cake until topping is set about 1 hour.
Candace Levy says
December 20, 2018 at 8:10 pmAny chance this whole cake could be made a day in advance? If not, how many hours in the fridge after fully assembled can I get away with? Thanks! Looking forward to making it this weekend!
Chef Dennis Littley says
December 20, 2018 at 9:37 pmsure you can easily make this a day before
Candace says
September 4, 2018 at 1:24 pmI made this cake yesterday…. it was phenomenal. The sweet, tart pomegranate topping is so delicious that it could be used as a topping to a cheesecake… the crunch of the seeds adds a fun element to the cake as well.
Instead of using the yellow cake… I used vanilla cake mix and added pistachio pudding to it. I also swapped out the lemon for orange peel and orange juice for the custard. Also, for the pomegranate topping I also added Triple Sec liquor instead of the liquor it called for.
Those changes made for an unforgettable cake. It took longer to make… but well worth the effort. I will be making this again.
online cake delivery in Noida says
May 12, 2018 at 1:24 amwOW…!! AMAZING IT IS SO BEAUTIFUL LOOK TO SEE AND IT IS ALSO DELICIOUS. must feel so relieved and you must be so proud! This POMEGRANATE is awesome! I can see it becoming a staple in my house, especially with the yummy dressing!
anna says
February 1, 2018 at 5:38 amHi chef,
good recipe, but someone uses your photo 🙁
Chef Dennis Littley says
February 1, 2018 at 6:56 pmThanks for letting me know Anna.
Farbod says
December 22, 2013 at 3:38 pmthanks , I ake this dessert it’s so delicious , it was a good experience for me
Max Mautner says
December 1, 2017 at 8:05 pmThank you!
Stacy says
November 28, 2013 at 12:45 pmChef
I tried to make this but has a few problems …
1. My cakes didn’t rise. Made two batches and it was the same with both. But, on a bright note I was left with four flat cakes so I had the right amount of layers!
2. My mousse was too thin. Turns out it would have done much better had I chilled it first. So,next time I will have to do that.
Everything tasted delicious during the process and we will eat it for thanksgiving. Can’t wait!
Chef Dennis Littley says
November 28, 2013 at 8:41 pmhi Stacy
sorry to hear about your cake, you may want to check your baking powder to make sure its not too old. I can’t think of any other reasons that the cake didn’t rise. As for the mousse, make sure the whipped cream is nice and thick, as well as the curd. If those are properly thickened the gelatin should finish thickening the mousse.
hope your Thanksgiving was happy!
houngandave says
January 11, 2013 at 9:44 amActually, while the cake looks and seems great, I have a problem here – you left out ingredients in your list on some recipes, at least on the ones using pomegranates. In the curd recipe, you left outthe lliquor, the seeds in the glaze – at least some general amount would be handy, and the drink looks like you added milk or cream (if you didn’t, it would help if you mentioned the best way to get the layer effect for us klutzes out there). If you would check and correct the recipes, it would be helpful. I would have more confidence in the complete presentation if you confirmed nothing else was missing, like from the cake recipe, for example.
Chef D says
January 11, 2013 at 10:50 amhi
thanks for stopping by and pointing out I left out the seeds from the glaze, it is the seeds of one pomegranate. As for the others there is no liquor in the curd, the liquor is in the Pom reduction and the amounts are as stated. There is no dairy in the drink, its simply as stated in the recipe. Other than the amount of pomegranate seeds there is nothing missing from the recipes.
have a nice day.
Dennis
BlueJay says
January 10, 2013 at 5:11 pmgreat!!!!!!!!!!
dawn says
December 29, 2012 at 3:57 pmIt looks very pretty but I would never be able to eat it with all those seeds!!! on top. Your recipe for the mouse is great I can’t wait to try it.
Alex says
December 26, 2012 at 12:23 amHey I just finished eating a huge slice of your delicious Pom mousse cake. DIVINE! I made this dessert for our Christmas dinner and everyone loved it. Thank you for sharing your recipes with us 🙂
Chef D says
December 26, 2012 at 8:35 amThanks for letting me know, I happy to hear that you enjoyed the cake!
Boulder Locavore says
January 25, 2011 at 9:20 pmGorgeous, gorgeous, gorgeous! I had to scroll about 20 minutes to leave a comment so I know I'm not the only one to think so!
Kaitlin says
July 6, 2010 at 2:22 amBeautiful shots!
I have a bottle of POM in the fridge that I've been trying to utilize in a recipe for the past few days. Thanks for the inspiration!
Ingrid says
July 5, 2010 at 5:11 pmHoly smokes, now that's a good looking cake!
~ingrid
Carolyn Jung says
July 5, 2010 at 4:03 pmThis is one show-stopping cake! I'll have to bookmark this for Christmas time. Then, I'll have to shore up my nerves to get brave enough to make it. 😉
Kate says
July 5, 2010 at 2:59 pmGood Morning Dennis! Your cake looks incredible. Congrats on the pic on foodgawker 🙂 We just bought our first bottle of limincello so that's on the list to experiment with this week. Best, Kate
Neo-Homesteading says
July 5, 2010 at 1:49 pmThat looks almost too beautiful to eat. Sounds amazing and your pictures are wonderful!
cupcakexgirl says
July 5, 2010 at 10:24 amoh my this looks fabulous – perfect treat for summer……if only it wasn't so cold in Australia at the moment!!
Lisa Michelle says
July 2, 2010 at 12:04 pmOMG..this cake is absolutely stunning!! This is a must try for a former cake building fanatic. I sort of lost my way in the land of pastry..lol
Thella says
July 2, 2010 at 3:31 amlove love love this Chef. i wish i could go to a culinary school and prepare good food and take wonderful pictures like you do 🙂
Magic of Spice says
July 2, 2010 at 1:51 amJust fantastic!
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Nirmala says
July 1, 2010 at 3:03 pmGorgeous! What a great double, really triple, use of pomegranates!
Hungry Dog says
July 1, 2010 at 2:28 pmThat cake takes my breath away! It's truly stunning. The drink doesn't look too be either 🙂
Alina says
July 1, 2010 at 12:22 pmThat's absolutely gorgeous! I'm not even hoping to repeat this grand baking project in my kitchen, but I can at least look and admire!
Mary says
July 1, 2010 at 1:02 amThat is an amazing sounding cake!! I love pomegranate, and you've used it beautifully here. Stunning!
bunkycooks says
June 30, 2010 at 8:23 pmWow! That cake is beautiful and what a fabulous way to use your POM juice. Very impressive!
Terri says
June 30, 2010 at 7:47 pmWhat a gorgeous cake! I am in awe!
JillyAn says
June 30, 2010 at 2:33 amDennis, that is one beautiful cake! If lemoncello is involved…I'm on it!
Morellocherry says
June 30, 2010 at 12:01 amoh MY GOODNESS! it looks amazing!!!!!!!absolutely beautiful
Cook with Madin says
June 29, 2010 at 11:21 pmThis is gorgeous mousse cake, and the lemoncello pomegranate, lovely.
intuitive eggplant says
June 29, 2010 at 10:27 pmOh, my, that cake is gorgeous. Plus the pomegranate curd, and that lovely limoncello drink. Thanks so much for all the inspiration!
Julie says
June 29, 2010 at 9:32 pmMy pomegranate juice is reducing as we speak!
Chef Dennis says
June 29, 2010 at 9:19 pmthanks for catching that Julie
4 Tablespoons of Butter!
Julie says
June 29, 2010 at 9:10 pmLooks great! Thanks for stopping by my blog. One question: you mention butter in the instructions for the curd recipe, but there's no measurement. How much should I use?
Thanks!
Stella says
June 29, 2010 at 6:50 pmDennis, this is the most amazing post. I love the cake-so beautiful, and, as I'm sure you know, the photography is incredible.
I have some pomegranate juice from Pom Wonderful too that I need to do something with-I have a mental block on it right now. I don't know why…
I know it's not going to end up being this grand though. Really wonderful, Dennis. I mean it…
homewarming says
June 29, 2010 at 4:13 pmWow… this maybe the most beautiful cake I've ever seen. I love the recipe and tempt to try it. Thanks so much for sharing this.
Kausambi says
June 29, 2010 at 4:04 pmThis is beautiful… Definitely trying it out soon…
Thanks chef!
PS: Added you to my blogroll
thelonelyradish.com says
June 29, 2010 at 3:40 pmAlmost too pretty to eat. Almost. Love the drink too!
Jenn@slim-shoppin says
June 29, 2010 at 3:38 pmHoly Cow! You did do amazing things with the POM!!
I made a pomegranate syrup one time with the POM I got, just put some in a sauce pan and reduce and serve over vanilla ice cream or on pancakes, it's amazing!
Great pictures too!
Sushma Mallya says
June 29, 2010 at 6:09 amBeautiful layered cake…
Cookie Sleuth says
June 29, 2010 at 4:36 amThe mousse looks delicious… And what can I say about that cake?!?! Wow!
Jan says
June 29, 2010 at 3:11 amYour cake looks absolutely fab, Dennis. And if you could pass me a glass of that Lemoncello Sunrise, cheers, make mine a large one. 🙂
Thank you for stopping by my humble abode, I hope you'll drop in again.
Elin says
June 29, 2010 at 2:50 amOne word …GORGEOUS !!! I so want to make this after seeing yours. I will! Thanks for sharing the recipe. Beautiful cake!
Raina says
June 29, 2010 at 2:44 amOh my goodness! That is a work of art! It sounds and looks amazing. Your really deserve that wonderful sounding drink you made:)
Thanks for sharing this incredible recipe.
Cool Lassi(e) says
June 29, 2010 at 2:37 amThe most beautiful cake I ever saw in a while. It actually brought tears to my eyes..tears of sadness that I can't have a wedge of this right now..to cheer me up ofcourse!
Lisa {Authentic Suburban Gourmet } says
June 29, 2010 at 2:16 amWhat a stunning cake! I bet it tastes wonderful. The addition of the cocktail is perfect.
Chow and Chatter says
June 29, 2010 at 1:40 amwow wow wonderful cake first class
Lauren Zabaneh says
June 29, 2010 at 1:07 amThis is simply gorgeous. great job and thanks for the heads up on the pom juice.
Faery says
June 29, 2010 at 1:02 amOOOOOOH my God! I love eating pomgranate but this way is even better. The cake looks delicious and it is gorgeous . The drink is beautiful too, I love the color of these creations.
Thanks for this blog 🙂
Alison Zulyniak says
June 29, 2010 at 12:31 amI have not made anything out of pomegranates… yet. Thank you for the recipes and inspiration.
Diana's Cocina says
June 28, 2010 at 11:42 pmWhat a lovely cake~wishin I had a bowl of the Pomegranate Mousse right about now.
Jen_from_NJ says
June 28, 2010 at 10:19 pmBoth that cake and the lemoncello sunrise look fantastic!