Ever found yourself in a dessert rut, circling around the same old sweets (looking at you, brownies), when you want something that just absolutely wows your friends? The baked Alaska dessert recipe is my answer when I need a showstopper. I mean, imagine an ice-cream-and-cake mashup with a golden, marshmallowy jacket – people go wild for it! Oh, and if you’re a dessert enthusiast like me, you should check out this delicious apple dessert recipe for when you want something comforting and fruity. Back to our star dish, let’s talk all about how this classic can upgrade your next gathering. 
Why You’ll Love It
Here’s the thing – making a baked Alaska looks fancy (five-star restaurant at home, anyone?), but it’s sneaky simple. I still remember the first time I made it, and my relatives thought I’d trained at some Parisian pastry school. Not even close. The magic is in the combo: cold, creamy ice cream, soft cake, then a cloud of sugary meringue. It goes into the oven for just long enough that you get a crispy outside, but nothing melts inside. Fun, right? Plus, you can mix up the flavors and it impresses every time.
Only downside? Everyone will ask for seconds, so hide a slice for yourself. Seriously.
Wow! Never thought I could pull off something so fancy at home. My sister-in-law still talks about the night I brought out that baked Alaska. – Jamie, actual baked Alaska convert
What Is Baked Alaska?
Okay, so what exactly is it? Think of baked Alaska as the dessert version of a surprise party. Classic version starts with cake, usually sponge or pound cake. Then, you pile on a thick layer of your favorite ice cream – go wild, use whatever flavor you love. The whole thing gets covered in fluffy meringue, which is whipped egg whites and sugar. Into the oven it goes for a super quick bake. The outside browns up, but inside stays frozen and perfect.
Weird but true, no one really knows why it’s called Alaska. Something about snowy peaks? Anyway, baked Alaska is a favorite for celebrations. People have been wowed by it at dinner parties for ages! It’s way less fancy than it sounds.
Key Ingredients in Baked Alaska
You don’t need expensive stuff or fancy gadgets, promise. For my go-to baked Alaska, you’ll want:
- Cake base: Store-bought pound cake works in a pinch, but homemade is lovely if you’re feeling extra.
- Ice cream: Pick what you love. I’m a coffee ice cream person, but vanilla, chocolate, or even something fruity works too.
- Eggs and sugar: For meringue. Fresh eggs make fluffier clouds, honestly. Vanilla is optional.
Feeling adventurous? Swirl two ice cream flavors together. Or, sneak in a layer of berries between the cake and ice cream. I love adding crunch with chopped nuts. Use whatever’s in your pantry.
How to Make Baked Alaska
This isn’t one of those all-day projects, pinky swear. First, slice the cake so it fits your chosen bowl or mold. Scoop softened ice cream on top (give it a little press to fill all the nooks), then freeze that combo until it’s solid. That’s important, otherwise you’ll have a melty mess.
Next, whip the eggs and sugar until you get big, fluffy peaks – kind of like snowy mountain tops. Unmold your frozen cake-ice cream stack, plop it on a baking sheet, and spread the meringue all over. Be generous! Make swoops and peaks with a spatula. Bake it super briefly (think: just long enough to brown the outside), and you’re basically a dessert wizard.
Helpful Tips
Want easy cleanup? Line your bowl or mold with plastic wrap before building your dessert. Trust me, trying to pry a frozen block out of metal with a butter knife is not my idea of a fun time.
Got a kitchen torch? Even better. Give the finished meringue some artistic browning – you’ll look like a pro.
The real secret is in the freezing. Give yourself enough time so the whole thing is arctic-level cold before you bake. That way, nothing leaks or melts when the heat is on.
No electric mixer? Old-fashioned elbow grease works for meringue, but it does take patience. I like to blast some music while I whip.
Serving Suggestions
- Slice with a warm knife (run it under hot water, wipe dry) for clean layers.
- Drizzle with a little chocolate sauce or fruity coulis for extra drama.
- Add a few toasted almonds if you want crunch, or even fresh berries for a pop of color.
- Pair with hot coffee, because hot-and-cold is a winning combo every time.
Common Questions
Is it really okay to bake ice cream?
Yep, the meringue acts like a fluffy blanket, keeping the ice cream from melting in the oven’s heat.
Can I make baked Alaska ahead of time?
You sure can! Build it to the step before baking, wrap it, and keep in the freezer. Just remember to add the meringue right before baking.
What if I don’t own a torch?
No worries, your oven’s broiler will do the trick. It works just as well to get that golden finish.
Can I use any cake?
Almost! Pound cake and sponge cake work best. Stay away from dense brownies or crumbly biscuits, those break down under ice cream.
Can I try other fun flavor twists?
Go for it! Change up the ice cream, add flavor to the meringue, sneak in jam, you name it. You’re the boss of your baked Alaska.
Make Your Next Dessert a Showstopper
Honestly, the baked Alaska dessert recipe is perfect for people who want a dessert that looks tricky but actually isn’t. Just a handful of easy steps, a bit of freezer time, and that dramatic oven reveal. Try it once, and you’ll see – folks go nuts over the combination of cold ice cream, soft cake, and toasty meringue.
If you want another sweet treat idea, this Classic Baked Alaska Recipe (Perfectly Retro!) | The Kitchn is a smart place to look for variations, or grab the Baked Alaska Recipe – Desserts on Allrecipes for even more tips. I hope your next dinner party is full of “ooohs” and “aaahs” – and maybe a standing ovation when you slice into your homemade baked Alaska. 
Baked Alaska
Ingredients
Method
- Slice the pound cake to fit your chosen bowl or mold.
- Scoop softened ice cream on top of the cake, pressing it into the nooks, then freeze until solid.
- Whip the eggs and sugar until large, fluffy peaks form.
- Unmold the frozen cake-ice cream stack onto a baking sheet.
- Spread the meringue generously over the cake-ice cream stack.
- Bake in a preheated oven until the meringue is golden, about 5 minutes.