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Ring in the New Year with a burst of color and flavor! This light and airy cake is infused with bright pomegranate juice and topped with a champagne-kissed frosting—perfect for making any celebration feel extra special. Whether you’re hosting a cozy night in or heading to a festive gathering, this Sparkling Pomegranate New Year’s Cake (which we like to call “Glittering Pomegranate Champagne Cake”) is sure to dazzle your guests.
Ingredients
- 2 cups all-purpose flour
- 1½ teaspoons baking powder
- ½ teaspoon salt
- ¾ cup unsalted butter, softened
- 1½ cups granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup pomegranate juice (plus extra for brushing on cake layers)
- ½ cup whole milk
- 1 cup chilled champagne (for the frosting)
- 2 sticks unsalted butter, softened (for the frosting)
- 4 cups powdered sugar (for the frosting)
- 1 tablespoon pomegranate molasses or pomegranate juice (for the frosting)
- Fresh pomegranate arils (for garnish)
Instructions
To get started, preheat your oven to 350°F (175°C). Prepare two 8-inch round cake pans by greasing them lightly and lining the bottoms with parchment paper. In a medium-sized bowl, whisk together the flour, baking powder, and salt; set that aside.
In a separate large mixing bowl, cream the softened butter and sugar until they form a fluffy mixture. Beat in the eggs one at a time, followed by the vanilla extract. Alternate adding the dry ingredients with the pomegranate juice and milk, mixing just enough to incorporate between additions. The batter should be light and velvety—try not to over-mix.
Evenly distribute the batter into your prepared pans and bake for 25–30 minutes, or until a toothpick inserted into the centers comes out clean. Allow the cakes to cool for about 10 minutes before gently turning them out onto a wire rack to cool completely. Once cool, lightly brush each cake layer with a bit of pomegranate juice for an extra burst of flavor.
For the frosting, start by reducing your champagne in a small saucepan over medium heat. Simmer until you’re left with about ½ cup of concentrated champagne syrup. Let this syrup cool completely. Next, whip the softened butter until creamy, then gradually add in the powdered sugar, alternating with the cooled champagne syrup and the tablespoon of pomegranate molasses or juice. Continue to beat until fluffy and smooth.
To assemble, spread a generous layer of champagne frosting on top of the first cake round. Carefully stack the second layer on top and finish by frosting the entire cake. Decorate with fresh pomegranate arils and, if you like, a light dusting of edible gold flakes or festive sprinkles to really capture that New Year’s sparkle.
Let the cake set for a few moments in the fridge but bring it to room temperature before serving so you can taste every hint of pomegranate and champagne in each bite.
Congratulations! You’ve just created a showstopping finale to your holiday feast.
Why is this recipe such a winner? It combines the tartness of pomegranate and the subtle sweetness of champagne into a tender cake that’s sure to delight. If you’re watching your sugar intake or prefer a non-alcoholic option, swap the champagne for sparkling cider and adjust the frosting sweetness to your liking. The fresh pomegranate seeds add a natural pop of color, making every slice as beautiful as it is flavorful. This cake is ideal for anyone hosting a New Year’s bash or simply craving a bright, celebratory dessert—cheers to a delicious year ahead!
