Quick Pomegranate Orange Cake Recipe

The sharp tang of pomegranate molasses paired with floral citrus notes creates a dessert that feels special yet grounded. I find myself making this Pomegranate Orange Cake whenever I need a treat that balances sweetness with a distinct, bright acidity.

The texture is undeniably dense and moist because the warm cake absorbs every drop of the rich syrup. It reminds me of the soaked semolina cakes I enjoyed while traveling through the Mediterranean, where syrup is a key ingredient.

Why You’ll Love This Pomegranate Orange Cake

What Makes This Pomegranate Orange Cake a Keeper for Years to Come

Most cakes rely solely on sugar for moisture, but this recipe uses a soaking technique found in many Mediterranean kitchens. The result is a sticky, tender crumb that stays fresh for days.

You get a beautiful contrast between the heavy, syrup-soaked base and the airy, cloud-like whipped cream on top. The orange blossom water adds a delicate floral aroma that lifts the entire flavor profile without overpowering it.

It looks impressive enough for a holiday gathering but requires very little technical skill to assemble. You simply mix, bake, soak, and frost for a stunning presentation.

If you enjoy fruit-forward desserts with rustic charm, I highly recommend baking my Quick Blueberry Galette Recipe next. For another spiced treat that pairs well with coffee, try the Hearty Carrot Cake Cookies Recipe this weekend.

Pomegranate Orange Cake Ingredients

Here are the simple items you will need to bake this cake:

• All-purpose flour: The structural base for the cake batter.
• Baking soda: Helps the cake rise and creates a tender crumb.
• Salt: Balances the sweetness and enhances the citrus flavors.
• Unsalted butter: Melted to provide richness and a dense texture.
• Granulated sugar: Sweetens both the cake and the whipped cream topping.
• Coconut sugar or brown sugar: Adds a hint of caramel depth to the batter.
• Eggs: Provides structure and stability to the cake.
• Pomegranate molasses: Used in the batter and as a soaking syrup for intense tanginess.
• Buttermilk: Adds moisture and acidity to tenderize the gluten.
• Whipping cream: Creates the light, airy frosting.
• Vanilla extract: Adds a warm aromatic note to the whipped cream.
• Orange blossom water: Provides the signature floral scent to the frosting.
• Fresh pomegranate seeds: Adds crunch and a burst of juice for garnish.
• Dried edible rose petals: An optional garnish that adds color and elegance.

How to Make Pomegranate Orange Cake

My Method for Pomegranate Orange Cake

Let’s get cooking!

1. Begin by preheating your oven to 350°F so it is ready when your batter is mixed. Grease a 9-inch round cake pan thoroughly with butter or cooking spray, then line the bottom with parchment paper. Grease the parchment paper as well and lightly dust the entire inside of the pan with flour, tapping out any excess to prevent sticking.
2. Place a small saucepan over low heat and melt the butter together with both the granulated sugar and coconut sugar (or brown sugar). Stir gently until the mixture is fluid and combined, then pour it into a large mixing bowl. Allow this mixture to cool for a few minutes so it does not scramble the eggs when you add them later.
3. While the sugar and butter mixture cools, take a separate medium bowl to prepare your dry ingredients. Sift the all-purpose flour, baking soda, and salt together to ensure there are no lumps and the leavening agent is evenly distributed. Set this dry mix aside for a moment.
4. Return to the cooled butter and sugar mixture and beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in two tablespoons of the pomegranate molasses until the color is uniform. Gently fold the dry flour mixture into the wet ingredients until just combined, then stir in the buttermilk until you have a smooth batter.
5. Pour the batter into your prepared cake pan and smooth the top with a spatula. Bake in the center of the oven for approximately 25 to 30 minutes. You will know the Pomegranate Orange Cake is done when a toothpick inserted into the center comes out clean or with just a few moist crumbs attached.
6. Remove the cake from the oven and let it cool in the pan for about 5 minutes. Invert the cake onto a plate, peel off the parchment paper, and immediately use a skewer or fork to poke holes all over the surface. While the cake is still warm, slowly pour the remaining pomegranate molasses over the top, allowing it to soak into the holes.
7. Allow the cake to cool completely on the plate before preparing the frosting. In a large chilled bowl, beat the heavy whipping cream, sugar, vanilla extract, and orange blossom water together. Continue whipping until stiff peaks form and the mixture holds its shape firmly.
8. Spoon the whipped cream frosting onto the center of the cooled cake and spread it gently towards the edges. Garnish generously with fresh pomegranate seeds and dried edible rose petals for a beautiful finish.

Pomegranate Orange Cake Tips

Tips to Perfect Your Pomegranate Orange Cake

Make sure you poke holes all the way to the bottom of the warm Pomegranate Orange Cake to ensure even distribution of the syrup. If the holes are too shallow, the syrup will pool on top instead of soaking into the crumb.

Use high-quality pomegranate molasses rather than pomegranate juice for the soaking step. The molasses provides that essential thick texture and concentrated tartness that defines the character of this dessert.

Whip the cream just before serving to maintain that billowy, soft texture against the dense cake. The orange blossom water is potent, so measure carefully to keep the floral notes pleasant rather than soapy.

Serving Pomegranate Orange Cake

How I Like to Serve This Pomegranate Orange Cake

I usually slice this Pomegranate Orange Cake into generous wedges and serve it with a hot cup of black tea or strong coffee. The bitterness of the coffee cuts through the sweet cream and tangy syrup perfectly.

You can garnish the top with extra fresh pomegranate arils for a pop of color and texture. It makes a stunning centerpiece for a winter dinner party or a cozy afternoon snack.

Find more baking inspiration by following me on Pinterest.

Pomegranate Orange Cake Recipe

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• Author: Amelia Bryan
• Total Time: 55 min
• Yield: 8 servings
• Diet: Vegetarian

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Description

A dense, moist cake soaked in pomegranate molasses syrup and topped with an airy orange blossom whipped cream frosting.

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Ingredients

• 155g All-purpose flour
• 1/2 tsp Baking soda
• 1/4 tsp Salt
• 1 1/4 sticks Unsalted butter
• 1/2 cup Granulated sugar
• 1/4 cup Coconut sugar or brown sugar
• 3 Large eggs
• 2 tbsp Pomegranate molasses (for batter)
• 80ml Pomegranate molasses (for soaking)
• 60ml Buttermilk
• 1 cup Heavy whipping cream
• 2 tbsp Sugar (for frosting)
• 1/4 tsp Vanilla extract
• 1/4 tsp Orange blossom water
• Fresh pomegranate seeds (for garnish)
• Edible dried rose petals (optional)

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Instructions

1. Preheat the oven to 350°F. Grease a 9-inch round cake pan with butter, line the bottom with parchment paper, grease again, and dust lightly with flour.
2. In a small saucepan over low heat, melt the butter, granulated sugar, and coconut sugar together. Pour into a large mixing bowl and let cool for 5 minutes.
3. Sift the flour, baking soda, and salt into a separate bowl and set aside.
4. Add the eggs one at a time to the cooled butter mixture, beating well after each addition. Stir in 2 tablespoons of pomegranate molasses.
5. Fold the dry ingredients into the wet mixture until combined, then stir in the buttermilk until smooth.
6. Pour the batter into the prepared pan and bake for 28-32 minutes, or until a toothpick inserted into the center comes out clean.
7. Cool in the pan for 5 minutes, then invert onto a serving plate. Remove parchment paper. Poke deep holes all over the warm cake and pour the remaining 80ml of pomegranate molasses over it.
8. Let the cake cool completely. Whip the cream, 2 tbsp sugar, vanilla, and orange blossom water until stiff peaks form.
9. Spread the whipped cream over the cooled cake and garnish with pomegranate seeds and rose petals.

Notes

If you cannot find pomegranate molasses, you can reduce pomegranate juice with sugar until it reaches a syrup consistency, though store-bought yields the best consistency.

• Prep Time: 25 min
• Cooling Time: 30 min
• Cook Time: 30 min
• Category: Dessert
• Method: Baking
• Cuisine: Mediterranean Fusion

Nutrition

• Serving Size: 1 slice
• Calories: 380
• Sugar: 28g
• Sodium: 190mg
• Fat: 22g
• Saturated Fat: 14g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 42g
• Fiber: 1g
• Protein: 4g
• Cholesterol: 95mg

Keywords: pomegranate orange cake, pomegranate molasses recipe, orange blossom dessert, soaked cake