White Chocolate Pomegranate Vanilla Cake {Holiday Classics}

White chocolate pomegranate vanilla cake is moist, fluffy vanilla cake filled with white chocolate buttercream and topped with festive pomegranate seeds.

White chocolate pomegranate vanilla cake is moist, fluffy vanilla cake filled with white chocolate buttercream and topped with festive pomegranate seeds. | Recipe on BlahnikBaker.com

It is Monday, so let’s have cake! A slice of white chocolate pomegranate vanilla cake to be exact. This baby is simply festive and elegant.

This holiday season is my first year of baking and blogging, and in the next two weeks, I will be sharing some of my favorite holiday recipes with you. There are some classic recipes I always make for our holiday gatherings. I think there might be trouble if I didn’t make certain things, including my white cake with white chocolate frosting.

Pomegranate and Pomegranate Arils

Vanilla white cake with white chocolate frosting is made every year and I usually decorate it with blue and snowflakes (using chocolate molds) for a wintry cake. However this year, I deviated a little on my decor (not recipe) leaving the cake naked, but with some lovely pop of color to give it a different festive decoration.

Seriously, I am loving pomegranates these days. After these vanilla pomegranate oatmeal cookies, I wanted to enjoy these crunchies in some more baked goods. Oh don’t get me wrong, I discovered they are amazing in Greek yogurt as well (Thanks Julie for that!) but my new favorite combination is with white chocolate.

White chocolate pomegranate vanilla cake is moist, fluffy vanilla cake filled with white chocolate buttercream and topped with festive pomegranate seeds. | Recipe on BlahnikBaker.com

This white chocolate pomegranate vanilla cake recipe is a classic that you should have in your repertoire.

It’s a moist and fluffy white vanilla cake. I used my favorite gourmet pure vanilla extract by Lagrima and it gave this cake a great flavor and aroma. You guys, I cannot say how much I love using that extract. I filled the cake with a creamy white chocolate Swiss meringue buttercream and topped with fresh pomegranate seeds. These two together are perfect and make this cake delicious. But don’t take my word for it, you have to try it.

Whether you make this a winter wonderland cake or a festive galore, you will love the combination of white chocolate, vanilla and pomegranates.

White Chocolate Pomegranate Vanilla Cake
 
Prep time
Cook time
Total time
 
A moist and fluffy white vanilla cake filled with creamy white chocolate buttercream and topped with festive pomegranate seeds.
Yield: Three layer 8-inch round cake
INGREDIENTS
WHITE CAKE
  • ¾ cup plus 2 tablespoons (1 ¾ sticks) unsalted butter, room temperature
  • 3⅓ cups cake flour, sifted
  • 1 tablespoon plus 1 ½ teaspoons baking powder
  • ½ teaspoon salt
  • 2 teaspoons pure vanilla extract
  • 1 ¼ cups milk, room temperature
  • 1 ½ cups granulated sugar
  • 5 large egg whites, room temperature
White Chocolate Swiss Meringue Buttercream
  • 5 egg whites, room temperature
  • 1 ¼ cup granulated sugar
  • 1 ½ cup (3 sticks) unsalted butter, room temperature
  • ½ cup white chocolate chips, melted and cooled
  • 1 teaspoon vanilla extract
  • 1 cup pomegranate seeds for topping (optional)
DIRECTIONS
For cake
  1. Preheat oven to 350 degrees F. Grease three 8-inch (or two 9-inch round) cake pans and line with parchment circle. Grease parchment and set aside.
  2. In a medium bowl, whisk together the flour, baking powder and salt. Stir vanilla extract into milk.
  3. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter until very smooth on medium speed, about 2 minutes. With the mixer running, add sugar gradually and beat until pale and fluffy, about 3-5 minutes.
  4. Reduce speed to low and add flour in 3 batches, alternating with 2 batches of the milk mixture. Beat until just combined. Do not overmix.
  5. In another mixing bowl, beat the egg whites on medium speed until stiff peaks form, about 3 minutes. Fold the egg whites into the batter in 3 additions.
  6. Pour equal amounts of batter into prepared pans and smooth the tops with an offset spatula. Bake cakes until tops spring back when pressed and a cake tester inserted into the center comes out clean, about 25 minutes (25-30 minutes for 9-inch round)
  7. Transfer cake pans to wire racks and allow to cool for 15 minutes. Invert cakes onto racks to completely cool.
For White Chocolate Swiss Meringue buttercream:
  1. Whisk together sugar and egg whites in a heatproof mixing bowl set over (not in) a pan of simmering water. Whisk until warm and sugar is dissolved (mixture should feel completely smooth when rubbed between your fingers), about 3 minutes. Remove from heat.
  2. With an electric mixer on medium speed, whisk egg white mixture for 5 minutes. Increase speed to medium-high, and whisk until stiff, glossy peaks form and meringue has cooled (test by feeling bottom of bowl), about 6 minutes.
  3. Switch to the paddle attachment and reduce speed to medium. Add butter, one piece at a time, beating well after each addition. Beat in vanilla. Frosting might look separated at first but keep beating until it comes together. Add the white chocolate and beat until combined.
Assembly
  1. Place one layer of cake on a cake stand or serving platter. Spread about ¾ cup frosting over the top using an offset spatula. Top with another layer and repeat with other two layers. Top with pomegranate seeds if desired. If not, continue frosting the entire cake and decorate desired.
ZAINAB'S NOTES
Cake adapted from Martha Stewart

What are some of your classic holiday recipes?