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Home » Recipes » Cake Recipes

Ultimate Pomegranate Mousse Cake Recipe

Published: Apr 27, 2021 · Modified: Aug 26, 2021 by Chef Dennis Littley

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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

whole pomegranate mousse cake sliced with slice out on a plate in the foreground
Table of Contents:
  • Audio Player
  • How do I Make a Pomegranate Mousse Cake?
  • How do I make pomegranate curd?
  • How do I make Pomegranate Mousse?
  • How do I make the topping for the pomegranate mousse cake?
  • Kitchen tools I use for my cakes
  • More Cake Recipes You’ll Love!
  • Recipe: Pomegranate Mousse Cake

Audio Player



 

**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!

slice of pomegranate mousse cake with whole cake in the background

How do I Make a Pomegranate Mousse Cake?

ingredients to make yellow 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.

flour mixture for yellow cake in a glass bowl

Mix the flour, baking powder, and salt together, making sure they are well blended. Set aside till needed.

four images showing the first steps in making a yellow cake
  • 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 overmix! Transfer this all to a larger bowl.
four images showing how to add the egg whites to the yellow cake
  • 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 and fold in with a rubber spatula; fully incorporating before adding more, repeat the process until all your egg whites have been folded in.
  • Spread batter into your cake pans, dividing it evenly. Then, smooth it out with an offset 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 center 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?

two images showing how to make a 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?

four images showing how to 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.

four images showing the assembly of the pomegranate mousse cake
  • Take your cooled cake and split each layer into 2 sections; this will give you four 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?

four steps showing how to 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 it stand for 1 minute to soften the gelatin.
  • Transfer the liquid to a small saucepan. Add the sugar and cook over moderate heat, stirring, until the 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.

overhead view of whole pomegranate cake with slices on two plates

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

More Cake Recipes You’ll Love!

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    Chocolate Cake with Strawberry Mousse Filling
  • side view of slice of bee sting cake being taken out of full cake
    Bee Sting Cake Recipe
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    Hummingbird Cake Recipe
  • slice of banana crunch cake on a white plate in front of the whole cake
    Four Layer Banana Crunch Cake Recipe

pomegranate mousse cake

Pomegranate Mousse Cake

Chef Dennis Littley
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!
4.45 from 27 votes
Print Recipe Pin Recipe Listen to the Post
Prep Time 1 hour hr
Cook Time 45 minutes mins
chill time 2 hours hrs
Total Time 3 hours hrs 45 minutes mins
Course Dessert
Cuisine American
Servings 16 slices
Calories 472 kcal

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

Pomegratate Syrup

  • 3 cups pomegranate juice
  • ⅓ cup granulated sugar
  • 1 tablespoon lemon juice

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, baking soda, 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.

Pomegranate Syrup

  • Add the pomegranate juice, sugar and lemon juice to a medium saucepan over medium-high heat.
  • Bring the ingredients to a light boil to make sure the sugar has dissolved.
  • Reduce heat just enough to maintain a simmer and continue to simmer until the. juice has reduced to about 1 cup.

Video

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: 472kcalCarbohydrates: 54gProtein: 7gFat: 25gSaturated Fat: 15gTrans Fat: 1gCholesterol: 151mgSodium: 157mgPotassium: 167mgFiber: 1gSugar: 37gVitamin A: 910IUVitamin C: 1mgCalcium: 76mgIron: 1mg
Tried this recipe? Pin it for Later!Mention @askchefdennis or tag #askchefdennis!

Comments

    4.45 from 27 votes (14 ratings without comment)

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    Recipe Rating




  1. Kristen says

    June 27, 2010 at 10:07 pm

    What a stunning cake! I am a big fan of pomegranate and love how you adapted that recipe to use it.

    Reply
  2. Le says

    June 27, 2010 at 10:05 pm

    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!

    Reply
  3. Ana Powell says

    June 27, 2010 at 9:43 pm

    Beautiful, elegant and very delicious cake.
    Awesome photos too ♥

    Reply
  4. Foodessa says

    June 27, 2010 at 9:41 pm

    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

    Reply
  5. Liren says

    June 27, 2010 at 9:25 pm

    Brilliant, Chef Dennis! What a stunning cake, I would just dive into a piece of that! Beautifully, beautifully done 🙂

    Reply
  6. Drick says

    June 27, 2010 at 9:07 pm

    beautiful, such a delicious looking cake…I too would think of sauces first, good thing you're the chef….nice refreshing drink too

    Reply
  7. Torviewtoronto says

    June 27, 2010 at 9:06 pm

    Looks tasty

    Reply
  8. From the Kitchen says

    June 27, 2010 at 9:00 pm

    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

    Reply
  9. The Mom Chef says

    June 27, 2010 at 8:46 pm

    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! 😉

    Reply
  10. Mo says

    June 27, 2010 at 8:45 pm

    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. 🙂

    Reply
  11. fvknapp@embarqmail.com says

    June 27, 2010 at 8:39 pm

    Dennis, your pomegranate cake is a wonderful creative use of the Pom juice. Quite lovely.

    Reply
  12. Memória says

    June 27, 2010 at 8:38 pm

    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?

    Reply
  13. Jennifurla says

    June 27, 2010 at 8:29 pm

    That is a thing of beauty, wow

    Reply
  14. Κάθαρσις says

    June 27, 2010 at 8:22 pm

    Fan-tas-tic! I love pomegranate (they make a wonderful, fresh juice in Jerusalem) and this cake with it is something else!

    Reply
  15. Scott Duncan says

    June 27, 2010 at 8:19 pm

    Wow! See, this is the difference between someone like me, and someone who has been to culinary school. Quite impressive!

    Reply
Newer Comments »


My name is Chef Dennis Littley, creator and owner of Ask Chef Dennis Productions. As a classically trained chef with 40+ years of experience in the kitchen, I share my time-tested recipes, knowledge, and chef tips to help you create easy-to-make restaurant-quality meals in your home kitchen.

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