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One of the most interesting and delicious desserts, you’ll ever make is my Pomegranate Mousse Cake. It has a few more steps than most of my recipes, but it’s well worth the effort and is a guaranteed show stopper!
Named by Huffington Post as one of the Best Dessert Recipes of all Time
**updated from original post shared on June 27, 2010.
I had already decided to make a cake, but I wanted it to be a little different than the usual layer cake.
As I looked through my countless cookbooks, I finally found my inspiration In Baking by James Peterson. It wasn’t a particular recipe that caught my eye, but a mixture of a few recipes. After working through the process, I adjusted and combined three recipes to make my Ultimate Pomegranate Mousse Cake!
How do I Make a Pomegranate Mousse Cake?
Let’s start by gathering the ingredients we need to make the yellow cake.
*Preheat your oven to 350 degrees F. Butter and flour two 9 inch cake pans.
Mix the flour, baking powder and salt together, making sure they are well blended. Set aside till needed.
- Cream butter and ¾ cup of sugar with the paddle attachment of your mixer. After the 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, to the mixing bowl and mix just enough to blend.
- Add the flour mixture, ½ 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. Add the remaining sugar and continue to whip for about 2 minutes until medium peaks form.
- Add egg white mixture to butter mixture ¼ 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 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 the layers cool for 5 minutes then turn out onto a cake rack.
*While the Cake is Baking Make the Pomegranate Curd and Mousse
How do I make pomegranate curd?
- Place the eggs, egg yolks, sugar, pomegranate reduction and lemon zest into a heatproof bowl that fits over a saucepan and whisk until well blended(not over the saucepan).
- When the first step is completed, place the 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. This will take about 5-7 minutes, make sure not to let the mixture boil!
- Allow mixture to cool, until needed
How do I make Pomegranate Mousse?
- Whip your cream to medium peaks, adding the sugar as it begins to thicken. Refrigerate 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.
- Add the gelatin mixture to the curd. The curd must be warm for it to mix in properly ( you may have to warm up the pomegranate curd if it has cooled too much). it should be warm to add your gelatin mixture into it. Whisk the mixture until it has been well blended. Once finished, set aside and allow to get to room temperature.
- Fold (by hand) the whipped cream into the room temperature curd mixture, mix just enough to blend, do not over mix or use an electric mixer. This will cause the mousse to break!!
*Refrigerate until needed.
- Take your cooled cake and split each layer into 2 sections, this will give you 4 layers.
- After splitting the layers brush the cut side with pomegranate syrup.
- After you have brushed on the 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 with the cut layer up and repeat the process for the next two layers.
- For the final layer place the baked side up. There is no need to brush this layer.
- Place this into the refrigerator to chill while you make the topping for the cake.
How do I make the topping for the pomegranate mousse cake?
- Add the pomegranate juice and pomegranate liquor (optional) to a small bowl. Sprinkle the gelatin over the liquid and let stand 1 minute to soften gelatin.
- Transfer the liquid to a small saucepan. Add the sugar and cook over moderate heat, stirring, until sugar is dissolved.
- Pour the mixture into a bowl and set the bowl into an ice and water bath, stirring the mixture gently until it is cold and slightly thickened but not yet set.
- Stir in pomegranate seeds and spoon the topping onto the top layer of the chilled mousse cake
- Place the cake back into the refrigerator for at least one hour, to finish setting up.
*This cake can be made a day ahead of time in the refrigerator before serving.
I picked up a fresh Pomegranate and prepared the arils to use in the cake topping. If you can’t find fresh pomegranates, you can find Pomegranate Fresh Arils (Pom Poms Wonderful) at most grocery stores.
Kitchen tools I use for my cakes
- offset spatula (essential for bakers)
- 9-inch USA Pan Bakeware cake pans
- 9-inch parchment cake circles
- silicone spatulas
- wire whisk
- mixing bowls
More Amazing Cake Recipes You’ll Love!
- Restaurant Style Hummingbird Cake
- Four Layer Banana Crunch Cake
- Chocolate Cake with Strawberry Mousse Filling
- Pumpkin Crunch Cake
Pomegranate Mousse Cake
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!
Servings: 16 slices
Calories: 472kcal
Ingredients
Yellow Cake
- 2¼ cups cake flour
- 2 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup butter (2 sticks) room temperature
- 1½ cup sugar
- 3 large eggs separated
- 1 cup whole milk
- 2 teaspoon vanilla
- ⅛ teaspoon cream of tartar
Pomegranate Curd
- 2 large eggs
- 2 large egg yolks
- 4 tablespoons butter
- ½ cup sugar
- 1 tablespoon lemon zest finely grated
- 1 tablespoon lemon juice
- ¾ cup pomegranate reduction reduce 32 ounces of pomegranate juice to 10 ounces over medium high heat.
Pomegranate Mousse
- 4½ teaspoons unflavored gelatin 1½ packets
- ¼ cup water
- 3 cups pomegranate curd
- 1½ cups heavy whipping cream
- 2 tablespoons sugar
Pomegranate Topping
- 6 ounces pomegranate juice
- 2 teaspoons unflavored gelatin
- 1 ounce pomegranate liquor optional – can be easily ommitted, use 1 ounce more pomegranate juice in its place
- 2 tablespoons sugar
- seeds from one pomegrante or Fresh Arils (refrigerated in a cup at grocery store)
Instructions
Yellow Cake
- Preheat your oven to 350 degrees F. Butter and flour two 9 inch cake pans.
- Mix the flour, baking powder and salt together, making sure they are well blended. Set aside till needed.
- Cream butter and ¾ cup of sugar with the paddle attachment of your mixer. After the 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, to the mixing bowl and mix just enough to blend.
- Add the flour mixture, ½ 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. Add the remaining sugar and continue to whip for about 2 minutes until medium peaks form.
- Add egg white mixture to butter mixture ¼ 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 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
Pomegranate Curd
- Place the eggs, egg yolks, sugar, pomegranate reduction and lemon zest into a heatproof bowl that fits over a saucepan and whisk until well blended(not over the saucepan).
- When the first step is completed, place the 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. This will take about 5-7 minutes, make sure not to let the mixture boil!
- Allow mixture to cool, until needed
Pomegranate Mousse
- Whip your cream to medium peaks, adding the sugar as it begins to thicken. Refrigerate 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.
- Add the gelatin mixture to the curd. The curd must be warm for it to mix in properly ( you may have to warm up the pomegranate curd if it has cooled too much). it should be warm to add your gelatin mixture into it. Whisk the mixture until it has been well blended. Once finished, set aside and allow to get to room temperature.
- Fold (by hand) the whipped cream into the room temperature curd mixture, mix just enough to blend, do not over mix or use an electric mixer. This will cause the mousse to break!!*Refrigerate until needed.
Assembly
- Take your cooled cake and split each layer into 2 sections, this will give you 4 layers.
- Begin with the first layer, After splitting the layers brush the cut side with pomegranate syrup.
- After you have brushed on the 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 with the cut layer up and repeat the process for the next two layers.
- For the final layer place the baked side up. There is no need to brush this layer.Place the cake into the refrigerator to chill while you make the topping for the cake.
Pomegranate Topping
- Add the pomegranate juice and pomegranate liquor (optional) to a small bowl. Sprinkle the gelatin over the liquid and let stand 1 minute to soften gelatin.
- Transfer the liquid to a small saucepan. Add the sugar and cook over moderate heat, stirring, until sugar is dissolved
- Pour the mixture into a bowl and set the bowl into an ice and water bath, stirring the mixture gently until it is cold and slightly thickened but not yet set.
- Stir in pomegranate seeds and spoon the topping onto the top layer of the chilled mousse cake
- Place the cake back into the refrigerator for at least one hour, to finish setting up.*This cake can be made a day ahead of time in the refrigerator before serving.
Notes
***you can use chamboard or any berry liqour if you can’t find pomegranate liqour. You can also eliminate the liqour completely. Just add another ounce of pomegranate juice to replace the liqour.
Nutrition
Calories: 472kcal | Carbohydrates: 54g | Protein: 7g | Fat: 25g | Saturated Fat: 15g | Trans Fat: 1g | Cholesterol: 151mg | Sodium: 157mg | Potassium: 167mg | Fiber: 1g | Sugar: 37g | Vitamin A: 910IU | Vitamin C: 1mg | Calcium: 76mg | Iron: 1mg
Jackie
Good Lord, Dennis this is the most amazing cake I've EVER seen. I'm kinda speechless (which is rare for me…)
Awesome! And isn't pomegranate juice great?
Jax x
Juliana
Wow, beautiful cake…love the idea of pomegranate, not only adds color but flavor as well. By the way the lemoncello drink looks delicious…perfect for the Summer 🙂
Cooking with Kait
You have really out done yourself with this cake. It looks absolutely amazing.
It is amazing how diluted some juices are and how much of the nutritional benefits you actually get.
mangiabella
dennis – i want to personally thank you for following mangiabella, and i absolutely ADORE your blog – I am your newest follower 🙂 – I am a relatively new blogger (hence only having 7 posts so far) but much more coming down the pipeline, much more recipes and inspirational thoughts – i just posted a very simple eggplant parm n pesto quesadilla today, and hope to post a stuffed french toast later this week, but as i said much more coming, would love to have you return and share your thoughts with me – i'm off to enjoy more of your scrumptious blog – have a wonderful week!
anniebakes
Oh Chef, this looks wonderful!! and we LOVE POM, it's a staple on my grocery list–smoothie for my teenage sons every night!!
anne
www.anniebakes.net
Shamrocks and Shenanigans
I left you two awards on my blog!! Thanks for all the support and love!!
http://shamrockandshenanigans.blogspot.com/2010/06/chili-spaghetti-some-awards.html
Aricka
ajcabuang04
THis looks delicious!! Pomegranates are soooo good!!
Laura
oh, my god! This cake is very tall!
This drink seems very thirst-quenching and good!
A Thought For Food
Chef Dennis,
You have outdone yourself with this cake! It's gorgeous! Bravo!
-Brian
www.athoughtforfood.net
Sarah
So the cake looks beautiful and all, but the Lemoncello pomegranate drink has me weak in the knees. Two of my favorite things!
a. maren
Oh Em Gee!! pomegranate must be one of my favorite flavors ever. this looks incredible – the layers of mousse and cake are mouthwatering. and i love the punny titles!
ateenagegourmet
Oh wow! You should be really proud of this; it's gorgeous! Thank you for your comment on my blog. 🙂
Mister Meatball
I'm not a baker, and so I'd never try this. But I sure would love to have a taste.
I do make my own limoncello. But that's a lot easier.
Thanks for dropping by my blog last week.
lyndsay
okay, that looks perfect. gorgeous, refreshingly tangy no doubt… look at those layers!!
thanks for sharing! love your photos. 🙂
Rosemary
Very nicely done, Dennis. Cheers!
Ma What's 4 dinner
It is beautiful!!! And I'm just going to eat more than my share because it is good for you too, right??? And oh how I love lemoncello!
Dawn
What a gorgeous cake!
Debbie
WOW! Next Food Network Star last night had a pomegranate glaze, but this looks soo much better! Nice job and thanks for sharing
Kitchen Masochist
That cake just looks too beautiful to eat! Those pomegranate seeds always remind me of ruby gem stones.
Brittany @ A Healthy Slice of Life
WOW, that cake is GORGEOUS!! WOuld it be too difficult for a baking beginner to make?
Evan B
This is one of the most fabulous looking desserts I have ever seen! For not being much of a baker, you sure did well! All of a sudden I find myself craving POM juice!
Michael Toa
I'm crazy about pomegranate and your cake looks absolutely delicious. And also the limoncello, great for warm summer days. Have a great day. Michael
Jenn
The cake looks gorgeous! I want to just cut off a chunk and have it right now.. is that bad at 6am? 🙂 I love pomegranate, it's got such a wonderful flavor.
Tickled Red
That is stunning and brilliant!! 🙂
Cocina Savant
this looks amazing! absolutely gorgeous! great post!
Natalie...
Oh wow this looks so amazingly good, your layers are perfect, its making me want a slice hehe!
bakingrush
WOW!
and I think I can bake….. 🙁
hugs
ana
Evelyne@CheapEthnicEatz
I am reading a book that has been pointing out many such 'trick' advertising. Glad you found the good stuff to replace with.
That cake is divine! I am staring now for a piece.
Aparna
You know we get lovely pomegarnate in season and I have never thought to make a cake with it, since I never seen pomegranate in a cake except as garnish or something.
I'm quite impressed.
Cherine
Gorgeous and mouthwatering!
Monet
Denis, You have done it again. A stunning and creative cake made with a lot of joy and love. I love pom juice, and I can only imagine how divine my first, mousse-filled bite would be. Thanks for sharing!
Jess @ Bakericious
the cake look so beautiful and must b yummy too!
Carly Findlay
This looks amazing! I am excited to have found your blog. I love food and cooking, and blog about the two topics regularly.
Carly, Australia
Marcellina
OMG What an absolutely fantastic cake! Yes, you really have to check ingredients because often companies mislead the consumer! Thanks for dropping by because now I have found your great blog.
Mari's Cakes
Beautiful layered cake, wonderfully presented, and the Lemoncello Sunrise…awesome! Thanks for sharing the recipe.
momgateway
Wow, what a gorgeous-looking cake!!
jeroxie
Such a beautiful layered cake! you make it look so easy.
The Dutch Baker's Daughter
What a beautiful cake! I made pomegranate cupcakes with my POM juice and had the same issue with the brown color. I ended up using a few drops of food coloring. Your presentation is gorgeous!
baking.serendipity
Your post makes me want to look twice at all the juices I buy. I hate marketing trying to trick me all the time! This cake, on the other hand, is something I am fairly certain I would not hate. It looks delicious and presents so well!
DaniBrava
wow, your cake looks amazing!!! also, i can hardly believe the facts on pomegranate-blueberry juice!
Baking Barrister
If you put that cake in front of me, I would probably devour the entire thing. It's a work of culinary art and I want some nowww.
Stephanie Savors the Moment
Wow – that cake is downright gorgeous! Interesting info about the "Pomengranate" juice too – who knew? That Pomegranate Sunrise look very refreshing & perfect for Summer – can't wait to try it. Thanks for sharing!
A SPICY PERSPECTIVE
Oh, dear. This cake gives me the shakes! I have access to plenty of pom juice, but NO POM SEEDS in NC this time of year. What am I going to do!?! Maybe I can order them!
Amy
Oh my goodness! This is gorgeous! What a wonderful idea for a cake!
Lucy's Soup Can
What a cool looking cake! Photographs so well. I would never even think to use pomegranates in baking!
Nicole
Thanks for checking out my blog…. I would have never ever thought of pomegrante with cake… yummm. What a beauty of a cake… almost too good to neat…. well not really 🙂
Thanks for sharing.
Kitchen Corner
WOW! Very nice layered cake! Beautiful!
Wendy Irene
AMAZING!! And the photography is stunning! Good work!
Joy
I love that you used POM to make a curd.
Debbi Does Dinner Healthy
Wow, that is SOME cake, I need to try this.I've been hearing about this POM stuff like crazy! Thanks!
Autumn @Good Eats Girl
This cake is absolutely beautiful. I want a piece! WOW!! And the cocktail looks good, too!
Meghan@traveleatlove
Beautiful! That looks so yummy, and I love that you also made a little drink to pair with it.
~~louise~~
If this gorgeous cake is an example of you "not being a very experienced baker," I'm 35 again. (35 was a wonderful year:) Stupendous, Dennis. I've never been able to warm up to Pomegranate but after reading this post, it could just be that I've been drinking the "imitation" stuff.
Is this cake your goodie for the Picnic Game? I hope, I hope. Although, I'm not sure it would make it to the blanket without it being devoured.
Thank you so much for sharing, Dennis.
P.S. Whenever you have your letter P dish ready, send it on over to acalenda [at] gmail [dot] com. Wait until you see what's on the menu!!!
frenchieliza
What a beautiful cake! It makes me very hungry! Yummy! You are quite an artist!
Allie and Pattie
Oh Dennis, OH DENNIS! Standing ovation here- clap, clap, clap!!! Brilliant adaptation- this will be served here as soon as I can find fresh poms
xoxo Pattie
Organic Warrior
You never cease to amaze me with your creativity & beautiful pictures! I bet that cake is delicious.
I learned about the juice scam when my twins were babies-I never gave it much thought before that.
Tanantha@ I Just Love My Apron
They ribbed us off!!! we'd better starting reading the label and ingredients!
Beautiful Pom cake Dennis! The color is wonderful too, and i'm positive the taste is marvelous.
Pacheco Patty
You have outdone yourself with this lovely cake, who knew pomegranate juice could lead to this???!!!I guess in the right hands anything is possible,truly beautiful cake Chef!
Jean
Very well done! Everything looks absolutely perfect, wow! That cake is gorgeous and accompanied by that drink, you've outdone yourself! 🙂
islandvittles.com
gorgeous cake Dennis, and the photos show it off to the max! Theresa
Kristen
What a stunning cake! I am a big fan of pomegranate and love how you adapted that recipe to use it.
Le
oh mee oh my this looks so purrrty and yummy! i've never tasted pomegranate before but by looking at this i kno i'd love it!
Ana Powell
Beautiful, elegant and very delicious cake.
Awesome photos too ♥
Foodessa
If the cake tastes as fabulous as it looks…get me a fork ;o)
Usually James Peterson has some very reliable recipes…hence, I get the feeling you made the right choice.
About buyer beware…a few years ago I started being more vigelent about what I was purchasing. However, no matter how educated we become…they somehow still manage to pass some sort of fast one.
The better healthier product starts off great and then with our loyalty they slowly start to reduce on quality…very disturbing indeed.
All we can do is our best and hope to do better tomorrow ;o)
Thanks for the wonderful recipe.
BTW…I love to eat fresh Pomegranate ;o)
Flavourful wishes, Claudia
Liren
Brilliant, Chef Dennis! What a stunning cake, I would just dive into a piece of that! Beautifully, beautifully done 🙂
Drick
beautiful, such a delicious looking cake…I too would think of sauces first, good thing you're the chef….nice refreshing drink too
Torviewtoronto
Looks tasty
From the Kitchen
Wow, Chef Dennis! I just have one question. What is your address and could you save me a piece?!! Well, I guess that's two questions.
Best,
Bonnie
The Mom Chef
Wait a minute. The cake is beautiful and all and I am very grateful for the recipe, but where's the drink's recipe??? C'mon….don't hold out on us. I want the nectar of the gods, doggonit! 😉
Mo
You out-did yourself, sir! I've actually never had pomegranate anything but I trust that this is delicious. 🙂
And it is rather annoying when companies try to hide their products' flaws with the fine print. Trust me, it happens to everyone. 🙂
fvknapp@embarqmail.com
Dennis, your pomegranate cake is a wonderful creative use of the Pom juice. Quite lovely.
Memória
GORGEOUS!! What a breath-taking cake! I hope you submitted this to foodgawker, tastespotting, and photograzing because this cake is SPLENDID.
How was that yellow cake recipe by the way?
Jennifurla
That is a thing of beauty, wow
Κάθαρσις
Fan-tas-tic! I love pomegranate (they make a wonderful, fresh juice in Jerusalem) and this cake with it is something else!
Scott Duncan
Wow! See, this is the difference between someone like me, and someone who has been to culinary school. Quite impressive!