Classic Vanilla Pound Cake with Chantilly Cream and Berries

This Classic Vanilla Pound Cake with Chantilly Cream and Berries is one of the best cakes there is! Sweet, rich, easy to make, and seriously yummy. Topped with a homemade sweetened whipped cream and finished with delicious berries. There’s no way to not love this classic cake!

pound cake with chantilly cream and berries on a white plate with a glass of milk and plates

About The Recipe

I think everyone has fond memories of a pound cake from their childhood. I know I do!

Something very near and dear to me is the stories my mom told me of how she grew up eating pound cake from the freezer isle, load it up with cool whip, and smother it with her favorite berries! She used to do this with me when I was little, but it was always with this cake!

Because, let’s be honest, there’s nothing better than homemade. Yes, store-bought is convenient but nothing can actually even compare to the flavor you get from making it from scratch.

Plus, you get to add a little extra vanilla and have a few bites of cake batter… There’s really no downside!

Equipment Needed

Ingredients

For The Cake:

  • Butter
  • Sugar
  • Eggs
  • All-Purpose Flour
  • Baking Powder
  • Salt
  • Milk
  • Vanilla
pound cake ingredients on a marble counter

For The Chantilly Cream:

  • Heavy Cream
  • Powdered Sugar
  • Vanilla

Instructions

Combine dry ingredients and set aside for now.

dry ingredients combined in a glass bowl

Cream the butter in a mixer.

Now, add the sugar and beat until light and fluffy! This’ll take about 3 minutes.

Next, add eggs one at a time and beat well in between each addition.

Now, add a little bit of flour and mix well. Add a little milk and mix well. Continue this until you are out of both ingredients. The milk will cause the batter to look as if its curdling/separating. It’s okay! Add vanilla and mix well.

Spoon equal amounts of cake batter into two small loaf pans. Bake at 350 degrees for about 30-35 minutes, or until it tests done.

Turn the cake out onto a cooling rack and let the cake cool.

Once it’s cooled, go ahead and make the Chantilly cream!

chantilly cream in a glass bowl with a pink hand mixer on a marble counter

Cover the top of the cake with the Chantilly cream and top with berries!

cake with chantilly cream on top on a wire cooling rack

Or, you can slice the cake and serve with a spoonful of the Chantilly cream on each slice. Whichever way you want!

slice of pound cake with berries and chantilly cream on a white plate

Why Is My Pound Cake Gummy

It could be that the gluten has been overworked, or the cake might’ve been taken out of the oven too early and it’s under done.

When mixing the cake, make sure to mix until it’s just combined and not anymore!

Oh, and use a cake tester or a tooth pick to check if the cakes are done! If the tester comes back clean, the cake is done! If there’s some batter, put it back in the oven.

How To Store

If you’re freezing this cake after enjoying a few slices, store in a freezer safe bag and it’ll keep for months!

But, if you need it in a few days, go ahead and also put it in the freezer. But, don’t make the Chantilly cream until you need it!

pound cake with berries and whipped cream on a white plate

If you like this recipe, you may also like: The Ultimate Chocolate Cake with Whipped Dark Chocolate Ganache, Homemade Blueberry Pancakes, Carrot Cake Cupcakes with Cream Cheese Frosting

Expert Tips

  • If you are making a large loaf, make sure you lower the temperature of the oven to 325 and increase bake time.
  • If you do smaller loaves, each pan should have about 1 pound of batter.
  • Don’t over mix the batter!
  • Make sure to use a cake tester to make sure your cake is really done.
  • For best results, lightly grease the cake pans and dust with flour.

When you make this Classic Vanilla Pound Cake with Chantilly Cream and Berries recipe, leave a comment down below! We love hearing from you and answering any questions you might have! Also, be sure to tag us on social media and hashtag it #BakersTable.

Classic Vanilla Pound Cake with Chantilly Cream and Berries

Traci
Sweet, moist, and absolutely delicious! This Classic Vanilla Pound Cake with Chantilly Cream and Berries is definitely one of the easiest and best cakes there is.
5 from 1 vote
Prep Time 10 mins
Cook Time 35 mins
Total Time 45 mins
Course Desserts
Cuisine American
Servings 2 7-inch cakes
Calories 121 kcal

Ingredients
 

for the cake

  • 8 ounces butter room temperature
  • 1 cup sugar
  • 4 large eggs room temperature
  • 1 ⅔ cups all purpose flour
  • 1 ¾ teaspoons baking powder
  • ½ teaspoon salt
  • 1 cup milk
  • ½ teaspoon vanilla

for the chantilly cream

  • 1 cup heavy cream
  • 1 teaspoon vanilla
  • 2 Tablespoons powdered sugar
  • Berries washed and sliced

Instructions

For the cake:

  • Preheat oven to 350 degrees. Prepare pans.
  • Combine flour, baking, powder, and salt. Set aside.
  • In a large mixer bowl, cream butter .
  • Add sugar while continuing to beat.
  • Beat until light and fluffy, about 2-3 minutes.
  • Add eggs, one at a time, beating well after each addition.
  • Add flour alternately with milk, beginning and ending with flour mixture.
  • Stir in vanilla.
  • Pour into prepared pan and bake for 35 minutes, until cake tests done.

For the chantilly cream:

  • Combine cream, vanilla, and powdered sugar in a mixer.
  • Beat with the whisk attachment for 2-3 minutes, or until medium peaks form

Notes

  • If you are making a large loaf, make sure you lower the temperature of the oven to 325 and increase bake time.
  • If you do smaller loaves, each pan should have about 1 pound of batter.
  • Don't over mix the batter!
  • Make sure to use a cake tester to make sure your cake is really done.
  • For best results, lightly grease the cake pans and dust with flour.

Nutrition

Serving: 1slice of cakeCalories: 121kcalCarbohydrates: 17gProtein: 3gFat: 5gSaturated Fat: 3gPolyunsaturated Fat: 2gCholesterol: 43mgSodium: 100mgSugar: 10g

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

When you make this recipe, remember to tag @abakers_table or hashtag it #BakersTable!

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