Classic & Soft Baked Alaska
A classic Baked Alaska that layers soft sponge cake, creamy ice cream, and fluffy meringue, toasted to golden perfection. A dramatic yet surprisingly simple dessert that’s ideal for celebrations or a sweet weekend treat.
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.
