Let’s talk about cakes. And not just any cakes, but layer cakes, in particular. I love, love layers on a cake. There’s something so enticing about the fluffy cake mixed with different layers of chocolate, vanilla, whichever flavour really-just mingling so well. That’s what brought on this pomegranate layer cake with butter cream frosting. And for a personal touch, I wanted two different layers- so I made chocolate frosting for the inner layer and butter cream frosting for the outside. Then, I just added pomegranate seeds on a whim, because the cake seemed to be begging for a little extra pop of colour on the outside! And what’s better than luscious, fresh and lively pomegranate seeds?
For the Cake:
2 cups plain flour
5 tbsp Corn Flour
2 cups Milk
1 and a 1/2 cups finely powdered sugar
1/2 cup of cooking oil
1 tbsp vanilla essence
4 tsp freshly squeezed lemon juice (2 lemons should do it)
1 tsp baking powder
3/4 tsp baking soda (this should be added last)
For the Butter Cream Frosting:
1/2 cup butter
2 cups fine white sugar (powdered)
1 tbsp vanilla essence
3 – 4 tbsp milk (Add according to the consistency you want)
A pinch of salt for flavour
For the Chocolate Ganache Frosting:
1 chocolate bar in chunks
1 cup heavy cream
To make this pomegranate layer cake with butter cream frosting:
1/ Preheat oven to 180 C for 5-10 minutes.
2/ Mix all the dry ingredients one by one in a bowl, by sifting them through a sieve: flour, sugar, corn flour and paking powder. The exception to this is the baking soda, which will be added last.
3/ In a separate bowl, mix the milk, vanilla essence, cooking oil, lemon juice. Mix well.
4/ Add the wet ingredients to the dry ingredients and whisk well until it forms a distinct batter. Before putting in the cake tin, add baking soda.
4/ Pour batter into two identical cake tins (and if you only have one, bake one cake first and then bake the other. Rememeber to add baking soda separately to each batter then.)
6/ Bake for 35 minutes or so.
7/ Cut the cakes in half to get layers.
8/ One every layer , add the chocolate frosting. Then add the top layer.
9/ Frost the whole cake with the butter cream frosting using a knife.
10/ Add pomegranate seeds.
To make the two types of frosting:
1/ For the butter cream frosting: add butter in a bowl and whisk until soft. Mix the sugar, vanilla essence, mix and a pinch of salt into it. Whisk the whole mixture until it becomes soft and creamy.
2/ For the chocolate frosting, melt the chocolate bar and add heavy cream. Mix well until creamy.
And of course, I had to take a million pics! It was a great photo opportunity and a delicious cake. A note: I made butter cream frosting specifically because it actually melts in your mouth. However, if you pop it in the fridge after making it for a few hours, it becomes firm when you add it on the cake.
Hope you liked this very sweet post today! And now I think I’ll go grab (another) slice of cake..
styling and photography by Aaria Baid