Baked Alaska is a show-stopping dessert that combines the richness of cake, the creaminess of ice cream, and the light, airy texture of meringue.
While indulgent, this recipe provides a balance of protein from egg whites and healthy fats in moderation, making it lighter than many traditional frosted cakes.
Its unique hot-and-cold contrast makes it both satisfying and refreshing—a perfect centerpiece for gatherings, yet simple enough to recreate at home.
Classic & Soft Baked Alaska
Equipment
- 1 × 3-quart mixing bowl (for ice cream mold)
- Plastic wrap (enough to line bowl)
- Cooking spray (as needed)
- 1 × Stand mixer (or hand mixer with whisk & paddle attachments)
- 1 × 9-inch round cake pan
- Parchment Paper (1 sheet)
- 1 × Rimmed baking sheet or broiler-safe cake plate
- 1 × offset spatula
- Aluminum foil (1 sheet)
- 1 × Kitchen torch (optional, for browning)
Ingredients
Ice Cream Center
- Cooking spray for bowl
- 3 pints ice cream flavors of choice, e.g., chocolate, vanilla, strawberry
Cake Base
- 8 tbsp 1 stick unsalted butter, softened
- Cooking spray for cake pan
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 ½ cups all-purpose flour
- ½ tsp baking powder
- ¼ tsp kosher salt
- ½ cup whole milk
Meringue Topping
- 6 large egg whites room temperature
- ¼ tsp cream of tartar
- 1 cup granulated sugar
Instructions
- Make the Ice Cream Dome: Lightly coat a 3-quart bowl with cooking spray and line with plastic wrap, leaving about 6 inches overhang. Scoop three different ice cream flavors into the bowl, pressing gently to remove air pockets. Smooth the top, fold over the wrap, and freeze for at least 2 hours until firm.
- Prepare the Cake: Preheat oven to 350°F (175°C) and grease a 9-inch round cake pan, lining the bottom with parchment paper.
- Make the Cake Batter: Beat 1 stick butter with 1 cup sugar until fluffy. Add 2 eggs and 1 tsp vanilla, mixing until smooth. Gradually mix in 1 ½ cups flour, ½ tsp baking powder, ¼ tsp salt, and ½ cup milk until smooth.
- Bake the Cake: Pour batter into the pan and bake 25–30 minutes, until lightly golden and a toothpick comes out clean. Cool completely on a wire rack.
- Whip the Meringue: Whip 6 egg whites with ¼ tsp cream of tartar until foamy. Gradually add 1 cup sugar and beat until glossy with stiff peaks.
- Assemble the Baked Alaska: Invert the ice cream dome onto the cooled cake. Spread meringue over the dome and cake, creating tall peaks for a decorative look.
- Toast the Meringue: Broil for 3–4 minutes until golden, or use a kitchen torch to lightly brown the peaks.
- Serve: Slice with a hot knife and serve immediately for the perfect mix of cake, ice cream, and toasted meringue.
Notes
- You can mix and match ice cream flavors for a colorful or themed dessert.
- Allow the cake to cool completely before adding the ice cream to prevent melting.
- Meringue peaks can be as tall or decorative as you like—just ensure full coverage of ice cream.
- A kitchen torch gives more control for browning, but a broiler works just as well.
- Make the cake and ice cream dome a day ahead to save time during assembly.
Chef’s Secrets For Perfect Results
Achieving the perfect Baked Alaska requires attention to temperature and timing.
Always use room-temperature butter and eggs for a light, airy cake batter, and make sure your mixing bowl and utensils are completely grease-free when whipping the egg whites for meringue.
For a smooth ice cream dome, slightly softened ice cream is ideal—it molds easily without melting too quickly.
When spreading the meringue, work quickly but gently to avoid deflating the whipped peaks.
For a dramatic presentation, create tall, swirling peaks that catch the heat evenly when broiling or torching.
Serving Suggestions To Impress Guests
Serve your Baked Alaska immediately after toasting the meringue to enjoy the perfect contrast of textures: fluffy meringue, creamy ice cream, and soft cake.
Pair it with a fruit coulis such as raspberry or passion fruit for a tangy counterpoint, or drizzle dark chocolate sauce for added richness.
Fresh berries or edible flowers make it visually stunning for celebrations.
For a grown-up twist, add a splash of liqueur like Grand Marnier or Kahlua to one layer of ice cream before freezing to add subtle flavor depth.
Storage Tips For Best Freshness
While Baked Alaska is best enjoyed immediately, you can prepare components ahead.
The cake can be baked and stored in an airtight container at room temperature for a day, or frozen for up to a month.
The ice cream dome should be kept tightly wrapped in plastic wrap and frozen until assembly.
Once assembled with meringue and toasted, it is best eaten right away; however, leftover slices can be stored in the freezer for a few hours—just note that the meringue may soften slightly.
Always slice with a hot knife to ensure clean, neat portions.
Frequently Asked Questions
1. Can I use store-bought cake instead?
Yes, pre-baked or store-bought sponge cake works fine. Ensure it is completely cooled before layering with ice cream and meringue to prevent melting.
2. Which ice cream flavors work best?
You can use any flavors you enjoy, but contrasting colors like chocolate, vanilla, and strawberry create a visually appealing dome. Avoid overly soft ice creams that melt too quickly.
3. How can I prevent meringue from weeping?
Use fresh, room-temperature egg whites and ensure no traces of fat are present in the bowl or on utensils. Whip to stiff peaks and spread immediately over the ice cream.
4. Can I assemble Baked Alaska in advance?
Yes, the cake and ice cream dome can be prepared ahead of time. Assemble just before serving for best results, as meringue toasted too early may soften or weep.
5. What’s the best way to slice it?
Dip a sharp knife in hot water and wipe it between slices. This ensures clean cuts through the meringue and ice cream without dragging or tearing.
