ombre chocolate cake with pomegranate frosting

Hello, friends! I am so excited to be sharing this absolutely gorgeous, whimsical cake with y'all today. This is an ombre chocolate cake with pink pomegranate frosting, topped with the prettiest, sparkliest, most obnoxious sprinkles I've ever seen. Like if my soul was a food, it would literally be these sprinkles. I'm completely obsessed! I have paired up with Uncommon Goods today to bring you these beautiful sprinkles and lots of other fun finds. Let's get baking!

As soon as I was asked by Uncommon Goods if I wanted to collaborate, I went browsing on their website for the perfect item to feature. They have a million-and-one cool items, and lots of foodie gifts which I loved! However, as soon as I spotted these sprinkles, I knew my fate was sealed. These were IT. Super sparkly, pretty, and something I could potentially put on every single thing I bake. Perfect! I know they may seem a little bit pricey, but they're so gorgeous and honestly the container is HUGE. It's almost a whole pound of sprinkles!

Uncommon Goods is such an awesome company to work with, not only because they have tons of amazing, unique gifts for any occasion {including Mother's Day, Baby Showers, and Anniversaries}, but also because they're committed to sustainability; selling homemade, recycled, and organic products; and they even have a program set up for you to have $1 from your purchase donated to a non-profit organization of your choosing. I knew I had to whip up something special {and, well, uncommon}, which is why I decided to go with an ombre chocolate cake that goes from white vanilla to dark chocolate, covered in a sweet & tangy pomegranate buttercream.

This dessert is stunning both visually and in terms of flavor! The pomegranate icing goes well with all of the cakes, but I have to say I think my favorite pairing is with the vanilla. The fruit flavor can be pretty subtle and easily overwhelmed by a stronger flavor like the chocolate, so the balance is perfect with the simple classic vanilla! I hope this beautiful dessert inspires you to create your own fun ombre chocolate cake. Don't forget the glittery sprinkles! 😉

{frosting recipe adapted from Chocolate with Grace}

ombre chocolate cake with pomegranate frosting

 

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Prep time

30 mins

Cook time

30 mins

Total time

1 hour

 

Author: Valentina | The Baking Fairy

Serves: 8

Ingredients

• *for the chocolate batter*
• ½ cup all-purpose flour
• ½ cup granulated sugar
• 5 tablespoon unsalted butter, at room temp
• 3 tablespoon dark cocoa powder
• 1 egg + 1 egg white
• 4 tablespoon milk
• ¾ teaspoon vanilla extract
• ⅓ teaspoon baking soda
• ¾ teaspoon baking powder
• pinch of salt
• *for the vanilla batter*
• ¾ cup all-purpose flour
• ¾ teaspoon baking powder
• 6 tablespoon unsalted butter, at room temp
• 6 tablespoon granulated sugar
• 1 egg + 1 egg white
• 4 tablespoon milk
• 1½ teaspoon vanilla extract
• pinch of salt
• *for the pomegranate frosting*
• 1 cup pure pomegranate juice
• 1 cup {2 sticks} unsalted butter, at room temp
• 3 cups powdered sugar

Instructions

1. Preheat the oven to 350F, and spray three 6-inch cake pans with baking spray.
2. In a medium bowl, make the chocolate cake batter. Whisk together the butter and sugar until creamy and slightly fluffy, then add in the egg and egg white. Mix well.
3. Whisk in the milk, vanilla extract and cocoa, then mix in the flour, baking powder, baking soda, and salt.
4. Remove about ⅓ of the batter and transfer it to a separate bowl. Set aside.
5. In another medium bowl, make the vanilla cake batter. Mix together the egg and sugar until well-combined. Add in the softened butter, whisking until creamy and lump-free.
6. Mix in the flour, baking powder, and salt, then finally stir in the vanilla and milk.
7. Remove about ⅓ of the vanilla batter, and add it to the separated chocolate batter. Mix these together, as this will be the "center" layer of the ombre cake.
8. Pour each batter in a separate cake pan, and bake for 20 minutes at 350F, then cover with foil and bake for 8-10 minutes longer, until a toothpick inserted in the center comes out clean.
9. Once cakes are ready, let cool completely before frosting.
10. To make the frosting, first you must reduce the pomegranate juice. Pour the juice in a small pot, and set it over medium heat. Bring to a low boil, and let this cook, stirring occasionally, until the liquid reduces to about ¼ cup of thickened syrup. Let cool completely before using.
11. To make the frosting, beat the butter in a stand mixer fitted with the whisk attachment until smooth and creamy. Slowly add in the cooled pomegranate syrup until completely incorporated.
12. Add in the powdered sugar, and beat until the frosting comes together. You can add a little bit of pink food coloring for a more intense color.
13. Frost cake as desired, and top with your favorite sprinkles. Enjoy!

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