Pomegranate-Layered Celebration Cake

Method

1. Preheat oven to 350°F. Line the bottoms of two 9-inch cake pans with parchment paper.
2. In the bowl of a stand mixer, whisk eggs and sugar on high speed for 12 minutes until tripled in volume and fluffy. In a separate bowl, whisk together flour and baking powder. Sift the dry mixture over the egg foam in two additions, folding gently with a spatula until just combined. Fold in vanilla. Do not overmix. Divide batter between the prepared pans.
3. Bake at 350°F for 25–28 minutes until golden and a toothpick inserted near the edge comes out clean. (Do not open the oven before 25 minutes.) Cool cakes on wire racks, then remove from pans.
4. For the syrup: In a small bowl, combine 1½ cups pomegranate juice and 2 tablespoons sugar. Stir occasionally until sugar dissolves.
5. For the frosting: In a stand mixer with the whisk attachment, beat butter, powdered sugar, and salt on low speed until combined, about 1 minute. Increase speed to medium-high and beat until pale and fluffy, about 2 minutes.
6. Add cream cheese, one piece at a time, mixing briefly after each until incorporated; then beat 1 minute more. Add 4 tablespoons pomegranate juice, one tablespoon at a time, and mix until smooth. Refrigerate frosting until needed.
7. Slice each cake horizontally to create four layers. Place one layer cut-side up on a serving plate. Brush with ¼ of the syrup, then spread a thin layer of frosting. Repeat with remaining layers. Use just enough frosting on the top to hold the topping.
8. Wipe any excess syrup from the plate. Frost the sides of the cake. If desired, pipe a decorative border with a star tip. Refrigerate the cake for at least 30 minutes.
9. For the pomegranate topping: Pour ¾ cup pomegranate juice into a small saucepan. Add vanilla and sprinkle gelatin on top. Let stand 1 minute to soften.
10. Whisk in 2 tablespoons sugar. Cook over medium heat, stirring, until sugar dissolves and the mixture steams (do not boil). Remove from heat.
11. Place the saucepan in a bowl of ice water and stir gently until the mixture cools and thickens slightly (it should not set). Immediately stir in the pomegranate seeds.
12. Spoon the topping onto the chilled cake. Refrigerate until set, about 1 hour.