Baked Alaska is one of those retro desserts that makes jaws drop. Imagine rich chocolate cake topped with layers of cold ice cream, then wrapped in fluffy meringue and baked just long enough to caramelize the outside. Sounds impossible, right? Ice cream in the oven? Yet, this Alaska dessert has been stealing the spotlight since the 1800s. And the best part? You can actually make it at home without fancy equipment or pastry school training.
I’ll walk you through this baked Alaska dessert recipe step by step, along with tips, variations, and some fun history behind the so-called “Alaska cake.”
A Little Backstory on Baked Alaska
This dessert has quite the dramatic history. The original “Alaska cake” was introduced in the 1860s at Delmonico’s restaurant in New York to celebrate the U.S. acquisition of Alaska. The chef paired ice cream with cake, cloaked it in meringue, and baked it quickly to create what we now know as the baked Alaska dessert.
It became a showstopper dessert at fancy dinner parties throughout the 20th century, and now it’s making a comeback. Whether you call it an “Alaska dessert,” “ice cream cake,” or even a “retro dessert revival,” it’s perfect when you want to impress.
Why This is the Best Baked Alaska Recipe
- Combines rich chocolate cake with smooth ice cream.
- Fluffy meringue protects the ice cream, giving you that baked-but-still-frozen magic.
- Looks impressive but is surprisingly simple to pull off.
- Works as a full cake or mini baked Alaska recipe.
If you’ve been searching for baked Alaska ideas that actually work, this step-by-step guide has you covered.
Ingredients You’ll Need
Here’s what goes into a classic baked Alaska dessert recipe:
For the base (cake layer):
- 1 cup all-purpose flour
- 1 cup granulated sugar
- ½ cup unsweetened cocoa powder
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ½ cup vegetable oil
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup hot water
For the ice cream layer:
- 1 quart chocolate chip ice cream (or your favorite flavor)
For the meringue topping:
- 4 large egg whites
- 1 cup granulated sugar
- ½ tsp cream of tartar
- 1 tsp vanilla extract
Step-by-Step Instructions
Step 1: Bake the Cake
- Preheat your oven to 350°F (175°C).
- Grease and line an 8-inch round cake pan.
- Whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- Add oil, eggs, and vanilla. Mix until smooth.
- Stir in hot water. Batter will be thin—don’t panic.
- Pour into the pan and bake for 25–30 minutes, until a toothpick comes out clean.
- Cool completely.
Step 2: Shape the Ice Cream
- Line a bowl (the same diameter as your cake) with plastic wrap.
- Fill with softened ice cream, pressing it in firmly.
- Cover and freeze until solid, at least 4 hours or overnight.
Step 3: Prepare the Meringue
- In a clean mixing bowl, whip egg whites until foamy.
- Add cream of tartar and beat until soft peaks form.
- Gradually add sugar, a spoonful at a time, until glossy stiff peaks form.
- Mix in vanilla.
Step 4: Assemble the Baked Alaska Dessert
- Place the chocolate cake on a parchment-lined baking sheet.
- Unmold the ice cream dome and place it on top of the cake.
- Spread meringue evenly over cake and ice cream, sealing completely.
- Use the back of a spoon to create swirls and peaks.
Step 5: Bake Quickly
- Preheat oven to 500°F (260°C).
- Bake for 3–5 minutes, until the meringue is golden.
- Serve immediately, or freeze for later and torch just before serving.
Variations and Fun Baked Alaska Ideas
This dessert leaves plenty of room for creativity. Once you’ve nailed the base recipe, try these twists:
1. Mini Baked Alaska Recipe
Instead of making one large cake, bake cupcakes and top each with a scoop of ice cream. Cover with meringue and torch individually. They’re easier to serve at parties and just as impressive.
2. S’mores Cake Style
Swap the chocolate cake for graham cracker crust, use chocolate chip ice cream, and drizzle melted chocolate over the baked meringue. It’s like campfire nostalgia in fancy clothes.
3. Tropical Vibes
Try coconut cake with mango or pineapple ice cream. The contrast of flavors makes it feel like a sunny beach vacation.
4. Classic Retro Baked Alaska Recipe Traditional
Stick with vanilla cake, strawberry ice cream, and plain meringue if you want that classic 1950s dinner-party look.
5. Chocolate Lover’s Version
Make the base a rich chocolate cake and pair it with double-chocolate chip ice cream. Torch the meringue until deeply golden for a dramatic finish.
Pro Tips for Success
- Keep it cold. The ice cream dome must be rock solid before adding the meringue. If it’s soft, you’ll end up with a puddle.
- Seal it tight. Spread the meringue so no ice cream peeks through. That’s what keeps the cold inside while the outside bakes.
- Work quickly. Once assembled, bake it right away or stash it in the freezer until you’re ready to brown the meringue.
- Use a torch for flair. A kitchen torch gives more control than the oven, especially for mini baked Alaska cakes.
- Serve with contrast. A drizzle of warm fudge or raspberry sauce makes the hot-cold contrast even more dramatic.
Why Baked Alaska Works (The Science Bit)
The trick behind this Alaska dessert is all in the meringue. Egg whites whipped with sugar trap air, creating insulation. That fluffy layer prevents the ice cream from melting while the outside browns at high heat. It’s kitchen magic with a dash of science.
Final Thoughts
Baked Alaska might sound like a retro showpiece that belongs in a restaurant, but it’s absolutely doable in your kitchen. With a simple chocolate base, a scoop (or two) of your favorite ice cream, and a cloud of toasted meringue, you’ve got yourself a dessert that will wow any crowd.
The best baked Alaska recipe is the one you’ll actually make. So grab that mixing bowl, torch, or oven, and let the ice cream cake magic happen. Who knows—you might just revive this retro dessert at your next dinner party.
Baked Alaska Dessert
Ingredients
Method
- Preheat oven to 350°F (175°C). Grease and line an 8-inch round cake pan.
- Mix flour, sugar, cocoa, baking powder, baking soda, and salt in a bowl.
- Add oil, eggs, and vanilla. Stir until smooth.
- Pour in hot water and mix (batter will be thin).
- Bake 25–30 minutes. Cool completely.
- Line a bowl (same size as cake) with plastic wrap.
- Scoop softened ice cream into the bowl, pressing it down.
- Cover and freeze until solid (at least 4 hours or overnight).
- Beat egg whites until foamy.
- Add cream of tartar and whip to soft peaks.
- Slowly add sugar, beating until glossy stiff peaks form.
- Mix in vanilla.
- Place cake on a parchment-lined tray.
- Place ice cream dome on top of the cake.
- Cover completely with meringue, sealing all edges.
- Use a spoon to create peaks and swirls.
- Heat oven to 500°F (260°C).
- Bake for 3–5 minutes until the meringue is golden brown.
- Slice with a hot knife and serve right away.
Notes
- Make sure the ice cream layer is rock hard before covering with meringue. That’s the secret to stopping it from melting in the oven.
- If you don’t have a kitchen torch, a very hot oven works just fine.
- A hot knife makes slicing much easier. Dip the knife in hot water, wipe, and then slice.
Frequently Asked Questions
Q: Can I make baked Alaska ahead of time?
Yes! Assemble the cake and ice cream layers, then cover in meringue. Freeze until solid. When ready to serve, torch or bake the meringue just before presenting.
Q: What ice cream flavors work best?
Chocolate chip, vanilla, coffee, or fruity flavors like raspberry and mango. Go bold if you want, but avoid overly soft ice creams.
Q: Do I need a torch?
No. A very hot oven works fine. But if you like precise browning, a torch is worth it.
Q: Can I use store-bought cake?
Absolutely. A plain sponge or pound cake works as the base. Just keep it about one inch thick.
Q: Why didn’t my meringue hold up?
Most likely, the bowl wasn’t grease-free or the sugar wasn’t added gradually. Egg whites are picky—beat them in a clean metal or glass bowl.
Q: Is baked Alaska hard to slice?
Not if you use a hot knife. Dip the knife in hot water, wipe it off, then slice through the layers smoothly.
