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baked Alaska dessert

Baked Alaska Dessert

Baked Alaska is a classic showstopper made with a chocolate cake base, a dome of ice cream, and a fluffy meringue topping toasted until golden. It looks fancy but is surprisingly simple when broken down into steps.
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Prep Time 30 minutes
Cook Time 30 minutes
Chilling time 5 hours
Total Time 6 hours
Servings: 8 people
Course: Dessert
Cuisine: American (retro dessert)
Calories: 400
Ingredients Method Notes

Ingredients
  

For the Cake Base:
  • 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 any flavor you love
For the Meringue:
  • 4 large egg whites
  • 1 cup granulated sugar
  • ½ tsp cream of tartar
  • 1 tsp vanilla extract

Method
 

Bake the Cake:
  1. Preheat oven to 350°F (175°C). Grease and line an 8-inch round cake pan.
  2. Mix flour, sugar, cocoa, baking powder, baking soda, and salt in a bowl.
  3. Add oil, eggs, and vanilla. Stir until smooth.
  4. Pour in hot water and mix (batter will be thin).
  5. Bake 25–30 minutes. Cool completely.
Shape the Ice Cream:
  1. Line a bowl (same size as cake) with plastic wrap.
  2. Scoop softened ice cream into the bowl, pressing it down.
  3. Cover and freeze until solid (at least 4 hours or overnight).
Make the Meringue:
  1. Beat egg whites until foamy.
  2. Add cream of tartar and whip to soft peaks.
  3. Slowly add sugar, beating until glossy stiff peaks form.
  4. Mix in vanilla.
Assemble the Dessert:
  1. Place cake on a parchment-lined tray.
  2. Place ice cream dome on top of the cake.
  3. Cover completely with meringue, sealing all edges.
  4. Use a spoon to create peaks and swirls.
Bake and Serve:
  1. Heat oven to 500°F (260°C).
  2. Bake for 3–5 minutes until the meringue is golden brown.
  3. 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.