This pomegranate cake is a fluffy sponge cake filled with mascarpone whipped cream frosting and fresh pomegranate seeds and raspberries. It’s a delicious, simple yet elevated dessert recipe!
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This Pomegranate Cake recipe starts with a tender vanilla sponge cake. It’s filled and topped with fresh pomegranate, raspberries and creamy mascarpone whipped cream frosting.
There’s nothing like biting into fresh tart and sweet pomegranates! This cake roll is the perfect pomegranate dessert recipe because the pomegranates are fresh but are still part of the filling.
If you love fresh tasting cake rolls, make sure to try my matcha sponge cake. It’s filled with earl grey mascarpone whipped cream!
For more delicious cake recipes made with fruit, try my ricotta raspberry cake, persimmon chocolate cake, and neapolitan marble cake.
Why This Recipe Works
- Perfect for any occasion: This pomegranate cake is simple enough for anytime of the year. It’s also very pretty and perfect for holidays and special occasions just like my cranberry Christmas cake.
- Delicious cake: You’ll love biting into this fluffy, delicious sponge cake! The mascarpone whipped cream frosting from my lemon olive oil rosemary cake makes the perfect filling for this recipe.
- Fresh flavor: Pomegranate and fresh raspberries adds bursts of fresh, juicy flavor.
Ingredients
- Cake flour: Cake flour gives the cake a nice tender texture.
- Baking powder: Baking powder helps the cake rise.
- Eggs: Use 4 large room temperature eggs.
- Granulated sugar: We’re using granulated sugar in the cake batter.
- Powdered sugar: Powdered sugar is sprinkled on the towel to keep the cake from sticking to it as it cools. We’re also using powdered sugar in the mascarpone whipped cream.
- Almond extract and vanilla extract: Add either almond extract or vanilla extract in the cake batter. Use vanilla extract in the whipped cream.
- Mascarpone cheese: Mascarpone cheese is a very creamy cheese made primarily out of cream. It’s similar to but richer than cream cheese. I love its slightly sweet taste and creamy texture. It makes this whipped cream extra delicious and fresh tasting. I used it in this delicious No Churn Mixed Berry Mascarpone Ice Cream.
- Pomegranates and raspberries: Pomegranates and raspberries add tart, fresh flavor. Use one or both fruits. Use fresh pomegranates and raspberries, not frozen. If you love fruity desserts, be sure to also try my grapefruit cake recipe.
Instructions
Step 1 (Picture 1 above)– Beat the egg yolks til thick and lemon colored. Add ¼ cup of sugar followed by the almond extract or vanilla extract.
Step 2 (Picture 2 above)– In another large bowl, beat the egg whites on high speed til frothy. Once, frothy, slowly beat in 1/2 cup sugar. Beat until you have stiff, glossy peaks.
Step 3 (Picture 3 above)–Use a spatula to fold the egg yolk mixture into the egg white mixture. Next, fold in the dry ingredients until just combined.
Step 4 (Picture 4 above)–Spread the batter evenly into a buttered and parchment paper lined jelly roll pan.
Step 5 (Picture 5 above)– Bake at 375 F for 11-14 minutes or until top springs back when gently touched with your finger.
Step 6 (Picture 6 above)– Turn the cake out onto the kitchen towel. Remove the parchment paper. Trim the browned crust along the edges. Dust the top of the cake with more powdered sugar. Start at the narrow end and use the towel to roll up the cake and towel. Set the cake seam side down and allow it to cool completely.
Step 7 (Picture 7 above)– Whip the heavy whipping cream, powdered sugar and vanilla extract on high speed until you have soft peaks. Add the mascarpone and whip til stiff peaks form. Reserve 1/2 cup of whipped cream for decorating or serving. Stir the raspberries and pomegranate arils into the mascarpone whipped cream. Unroll the cake. Spread the filling evenly over the cake.
Step 8 (Picture 8 above)– Roll up the cake up starting at the narrow end but without the towel. Wrap the cake in a towel or loosely with plastic wrap. Set the cake seam side down on a baking sheet and refrigerate for at least 30 minutes. Dust with powdered sugar, pipe leftover whipped cream on top or top with extra pomegranate arils or raspberries and enjoy!
Expert Tips
- A jelly roll pan works best for this recipe. If you don’t have one, you can also make this cake using a 12×17-inch rimmed baking sheet. Your cake won’t be as thick, but it will work.
- While the cake is baking, spread out a clean dish towel onto the counter and generously dust it with powdered sugar. Powdered sugar will help keep the cake from sticking.
- Roll the cake up in a clean tea towel. The towel keeps the cake from sticking to itself.
Recipe FAQs
You can use a 12×17-inch rimmed baking sheet if you don’t have a jelly roll pan.
Cut the stem end just to where you see some of the seeds. You’ll notice that the pomegranate has natural ‘sections’ sort of like an orange. Cut along the sides of each section from the stem to the root. Pull the pomegranate open with your hands.
Since the cake is filled with mascarpone whipped cream and fruit, this cake is best served the same day. However, you can store it in an airtight container in the fridge for up to 2 days.
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Pomegranate Cake
Ingredients
Cake Roll
- ¾ cup cake flour
- ¼ teaspoon salt
- ¾ teaspoon baking powder
- 4 large eggs room temperature, separated
- ½ teaspoon almond extract or 1½ teaspoons vanilla extract
- ¾ cup granulated sugar divided
Mascarpone Whipped Cream Frosting
- ¾ cup heavy whipping cream cold
- ⅓ cup powdered sugar add an extra tablespoon or two, according to taste
- ¾ teaspoon vanilla extract
- 5 ounces mascarpone cheese drained, cold
- 1 cup pomegranate arils from about 1 pomegranate, plus more for decorating (optional)
- 1 cup raspberries fresh, not frozen, plus more for decorating (optional)
Instructions
- Preheat oven to 375 F. Butter the bottom and sides of a 15½ by 10½ by 1 inch jelly roll pan with baking spray. Line the bottom with parchment paper. Butter the parchment paper and lightly dust with flour. Tap out excess.
- In a medium sized bowl, whisk to combine the cake flour, baking powder and salt. Set aside.
- In the bowl of an electric mixer, beat the egg yolks on medium high speed til thick and lemon colored. With the mixer running, slowly add ¼ cup of sugar followed by the almond extract or vanilla extract.
- In another large bowl, use an electric mixer to beat the egg whites on high speed til frothy. Once, frothy, with the mixer running, slowly beat in 1/2 cup sugar. Beat until you have stiff, glossy peaks.
- Use a spatula to fold the egg yolk mixture into the egg white mixture. Next, fold in the dry ingredients until just combined. Spread the batter into the jelly roll pan making sure to spread it evenly into corners as well.
- Bake 11-14 minutes or until top springs back when gently touched with your finger.
- While the cake is baking, spread out a clean kitchen towel onto the counter and use a sieve to generously dust it with powdered sugar.
- As soon as the cake comes out of the oven, run a knife or metal spatula along the edges of the pan to loosen the cake if it's sticking to the pan in any spots.
- Invert the cake onto the kitchen towel. Remove the parchment paper. Use a knife to trim the browned crust along the edges. Use a sieve to dust the top of the cake with more powdered sugar. Start at the narrow end and use the towel to roll up the cake and towel. Set the cake seam side down and alow it to cool completely.
- Once the cake has almost finished cooling or has cooled, make the mascarpone whipped cream. In the bowl of an electric mixer fitted with the whisk attachment, whip the heavy whipping cream, powdered sugar and vanilla extract on high speed until you have soft peaks.
- Add the mascarpone cheese and whip til stiff peaks form. Reserve 1/2 cup of whipped cream for decorating or serving.
- Stir the raspberries and pomegranate arils into the mascarpone whipped cream. Unroll the cake. Spread a thick layer of Mascarpone whipped cream filling evenly over the cake, leaving a 1/2 inch border. Roll up the cake up starting at the narrow end but without the towel. Wrap the cake in a towel or loosely with plastic wrap. Set the cake seam side down on a baking sheet and refrigerate for 30 minutes or up to 3 hours.
- Dust with powdered sugar, pipe leftover whipped cream on top or top with extra pomegranate arils or raspberries.
Notes
Nutrition
Please note that nutritional values are created by an online calculator and should only be used as an estimate.
Sandra Brooks
Came across this recipe last week! At first I was hesitant to make it. Thank I decided to try the past Weekend. To say this cake turned out amazing is an understatement, I love your website and I will be trying more recipes on here.
Natalie
Thank you so much for making this cake Sandra! I’m so happy you enjoyed it and can’t wait for you to try more of my recipes. Have a fantastic day 🙂
Barbara Briggs Ward
Rich & Creamy; Burst of Flavor-sounds so and looks so Delicious!
Sam
My husband and I baked this together since I was reluctant to bake a cake which I had to roll. I am so glad I did. It’s not as hard as I thought. It takes time but so worth it. It’s light and fluffy and delicious.
Natalie
I love that you and your husband baked this cake together! So happy you enjoyed it! Thank you 🙂