Pomegranate and Honey Cake is a rich, fragrant dessert that celebrates the bold flavors of winter. Infused with warming spices, sweet honey, and a hint of pomegranate juice, this moist cake is crowned with a golden honey glaze and topped with fresh pomegranate seeds for a burst of color and crunch. It’s a vibrant and elegant treat, perfect for celebrations, holiday tables, or cozy winter gatherings.

Why You’ll Love This Recipe

This cake is more than just a sweet treat — it’s a seasonal centerpiece full of texture and flavor. Here’s why it stands out:

Naturally sweetened with honey and brown sugar
Warmly spiced with cinnamon and nutmeg
Balanced by the tang of Greek yogurt and pomegranate juice
Simple to prepare with beautiful results
Ideal for winter celebrations or as a unique holiday dessert
Eye-catching with jewel-toned pomegranate seeds and a glossy glaze

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the cake:

All-purpose flour
Almond flour
Baking powder
Baking soda
Salt
Ground cinnamon
Ground nutmeg
Unsalted butter, softened
Honey
Brown sugar
Eggs
Greek yogurt
Vanilla extract
Pomegranate juice

For the honey glaze:

Honey
Unsalted butter
Lemon juice

For the topping:

Fresh pomegranate seeds

directions

Preheat the oven to 350°F (175°C). Grease and line an 8-inch round cake pan with parchment paper.
In a medium bowl, whisk together the all-purpose flour, almond flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
In a large mixing bowl, beat the softened butter, honey, and brown sugar until light and fluffy.
Add the eggs one at a time, mixing well after each addition.
Mix in the Greek yogurt, vanilla extract, and pomegranate juice until smooth.
Gradually add the dry ingredients to the wet mixture and stir just until combined. Do not overmix.
Pour the batter into the prepared cake pan and smooth the top.
Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
For the glaze, heat the honey, butter, and lemon juice in a small saucepan over low heat until fully melted and smooth.
Pour the warm glaze over the cooled cake.
Top with fresh pomegranate seeds and let the glaze set for 10–15 minutes before slicing and serving.

Servings and timing

Servings: 8 slices
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Calories: ~320 kcal per slice

Variations

Citrus Twist: Replace pomegranate juice with orange juice and top with orange zest for a citrus-forward variation.
Nutty Topping: Add chopped pistachios or almonds with the pomegranate seeds for extra crunch.
Gluten-Free Version: Use a gluten-free all-purpose flour blend in place of regular flour.
Spiced Upgrade: Add a pinch of cardamom or cloves for a deeper spice profile.
Layer Cake: Double the recipe and bake in two pans for a layered celebration cake with cream cheese frosting between.

storage/reheating

Store the cake covered at room temperature for up to 2 days, or refrigerate for up to 4 days. Bring to room temperature before serving. This cake also freezes well — wrap individual slices tightly and freeze for up to 2 months. Thaw in the refrigerator overnight.

FAQs

Can I make this cake ahead of time?

Yes, the cake can be baked and glazed a day in advance. Add the pomegranate seeds just before serving for the freshest look.

Do I need to use almond flour?

Almond flour adds moisture and a slightly nutty texture. If unavailable, substitute with more all-purpose flour, though the texture may be slightly different.

Can I use bottled pomegranate juice?

Yes, as long as it’s 100% juice with no added sugars. Fresh juice is ideal but not necessary.

What if I don’t have Greek yogurt?

You can substitute with sour cream or plain whole-milk yogurt.

How do I remove pomegranate seeds cleanly?

Cut the pomegranate in half and gently tap the back with a spoon over a bowl to release the seeds.

Is the cake overly sweet?

No, the sweetness is balanced by the yogurt and the tartness of the pomegranate juice and seeds.

Can I use a different pan size?

Yes, a 9-inch pan can be used; baking time may be slightly reduced. Watch for doneness around 30–35 minutes.

What type of honey should I use?

A mild, floral honey like clover or wildflower complements the spices and pomegranate well.

How do I prevent the cake from sticking?

Line the bottom with parchment paper and grease the sides of the pan thoroughly.

Can I make this into cupcakes?

Yes, divide the batter into muffin tins and bake at 350°F (175°C) for 18–22 minutes.

Conclusion

Pomegranate and Honey Cake is a festive, elegant dessert that blends natural sweetness with warm spice and vibrant color. With its rich texture, golden glaze, and fresh fruit topping, it brings a touch of seasonal charm to any gathering. Whether served for a winter holiday, dinner party, or simply to celebrate fresh flavors, this cake is a showstopper that tastes as good as it looks.