Pre-heat oven to 350 degrees.
Coat three 9-inch round cake pans with nonstick spray. Line the bottoms of pans with parchment paper rounds and spray them, as well.
In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, and salt. Form a well in the center.
In a separate medium-sized bowl, whisk together water, buttermilk, oil, and eggs.
Pour wet ingredients into the well created in dry ingredients and whisk until just combined.
Divide cake batter between three prepared pans.
Bake cakes at 350 degrees for about 20 minutes, until tester or toothpick inserted into cakes' centers comes out clean.
Cool cakes completely in pans on cooling racks.
Once cooled, use circle cookie cutter or biscuit cutter to cut our small rounds (I used a 3" cutter, but you can use any size you want).
Spread frosting on top of a cake round and top with another round. Frost top.
Drizzle caramel over the top of mini cake and top with pomegranate arils.