Traditional Baked Alaska Using Cake Mix

This traditional Baked Alaska recipe combines creamy ice cream, fluffy cake, and toasted meringue in one showstopping dessert. Despite its impressive appearance, this recipe is surprisingly simple to make and can be prepared ahead of time, making it perfect for stress-free entertaining.

Whole baked alaska on a platter showing toasted meringue.

Growing up, Baked Alaska was a dessert reserved for the most special occasions in my family. We usually had it for my dad's birthday celebration and occasionally for other special events.

As a young child, I was enamored by the magic of this dessert - how could ice cream possibly go into a hot oven and not melt into a puddle? It turns out it's all thanks to science! The fluffy meringue acts as a perfect insulating blanket, protecting the dome of creamy ice cream underneath.

You'll love this recipe because it starts with a tender, moist vanilla cake made from a convenient boxed mix, saving you time without compromising on taste.

Your guests will love it because of its stunning appearance! Cake and ice cream are always a hit! The meringue topping makes it extra special, adding a light, marshmallow-like flavor, and a beautifully toasted texture.

Plus, you can easily customize this dessert by using your favorite ice cream flavors or even mixing and matching them for a unique twist.

Key Ingredients

Individual ingredients for the baked alaska recipe.

Looking for the full recipe? The recipe card at the bottom of this post includes the complete list of ingredients, measurements, and instructions.

Ice Cream - Use your favorite brand of vanilla ice cream or customize with a different flavor.

Cake Mix - You'll need a boxed cake mix and the ingredients for making the cake. You can also use your favorite from-scratch cake batter recipe.

Egg Whites - For food safety, use fresh, pasteurized egg whites. Do not leave them at room temperature for longer than 2 hours.

Granulated Sugar - Granulated sugar sweetens the meringue. It should be added slowly, otherwise it can reduce the volume of the meringue.

Cream of Tartar: Cream of tartar helps to stabilize the meringue, much in the same way it can stabilize whipped cream.

Make-Ahead Components of Baked Alaska

1) Shape the Ice Cream

Select a bowl where the top is between 8-9 inches in diameter.
Line the bowl with plastic wrap. This will make it easier to remove the ice cream dome later.
Scoop the ice cream into the lined bowl. Press it firmly to pack it in, then smooth the top so that it is level.
Freeze the shaped ice cream until it's firm, at least 2 hours or overnight.

A plastic wrap-lined bowl filled with ice cream.

2) Make the Cake

Prepare the cake batter following your chosen cake recipe or box mix instructions.
Use a 9-inch round cake pan and fill it ⅔ full with the batter.
The exact cooking time may vary depending on your cake recipe, but it should be around 22-25 minutes.
Cool the cake completely at room temperature.

Pro Tip: For a sponge cake texture, whip the egg whites separately and gently fold them into the cake batter.

3) Freeze Ice Cream and Cake Together

Remove the plastic wrap that is covering the top of the ice cream (leave the ice cream in the lined bowl).
Place the cake centered on top of the ice cream.
Cover the cake with a clean piece of plastic wrap and return the cake and ice cream to the freezer for at least 2 hours or until just before serving.
When you are ready to add the meringue, invert the ice cream cake onto a large platter, then remove the plastic wrap.

Round cake on a platter toppede with a dome of vanilla ice cream.

Tips for Making Perfect Meringue

Cold eggs separate more easily.
Room-temperature egg whites whip into a greater volume, so leave them on the counter for about an hour after separating.
Use a clean, dry bowl and whisk attachment to avoid any oil or moisture that can prevent stiff peaks.
Place the egg whites into the bowl of a stand mixer and whip using medium speed until they are frothy.
Add the sugar gradually while whipping to ensure it dissolves completely and doesn't weigh down the meringue.
Be patient and continue beating until the meringue is glossy, smooth, and holds stiff peaks.
Use a large spatula to completely cover the top and sides of the ice cream and cake. Make sure there are no holes.
Use the back of a spoon to create divots and swirls.

Two images showing frothy egg whites and meringue with stiff peaks in a large mixing bowl.

How to Brown the Meringue

Oven Method: Broiling your meringue in the oven requires no special equipment, and it browns really fast!

Preheat the oven to 500°F (260°C). Place the Baked Alaska on a cookie sheet lined with parchment paper in the center of the oven.
Bake for 2-4 minutes, until the peaks of the meringue turn golden brown.
Watch carefully to ensure it does not burn.
If needed, rotate the baking sheet to ensure even browning.

Butane Torch: Using a kitchen torch allows you to control the browning of the meringue and achieve consistency across the top and sides of the Baked Alaska.

Ensure your kitchen torch is filled with butane fuel, and the nozzle is clean.
Hold the torch about 4 inches (10 cm) away from the meringue surface.
Move the torch evenly across the meringue, using a steady back-and-forth motion.
Keep the flame moving to avoid burning the meringue in any one spot.
Continue torching until the entire surface is evenly browned and toasted to your liking.

Two images showing meringue being spread on cake and ice cream with spatula, and finished dish.

Pro Tip: For easy slicing, dip a large sharp knife in a tall glass of hot water before each slice, then wipe it off with a towel. Serve immediately.

Who Invented Baked Alaska?

The origins of Baked Alaska are somewhat debated, with several stories attributing its creation to different people. However, the most widely accepted story is that it was invented by Charles Ranhofer, the chef at the famous Delmonico's Restaurant in New York City, in 1867.

According to the tale, Ranhofer created the dessert to commemorate the United States acquisition of Alaska from Russia, which occurred on March 10, 1867. He called it "Alaska, Florida," referring to the contrasting temperatures of the hot meringue and the cold ice cream.

Another story suggests that President Thomas Jefferson's French chef created the dessert, while others attribute it to the Chinese-American chef Pang Pak Chew at a restaurant in Paris.

Planning a full menu? After a rich, cheesy casserole, this showstopping dessert brings a fun contrast with its cold center and torched meringue. This was the perfect finish to our Alaska-themed dinner!

Baked Alaska Variations

Traditional Baked Alaska is a simple recipe with vanilla cake and ice cream. But you can mix it up with different flavors or try these more unique variations:

Lemon Baked Alaska: Use lemon cake mix and add a layer of lemon curd between the cake and vanilla ice cream.

Chocolate Raspberry Baked Alaska: Use chocolate cake mix and raspberry sorbet with fresh raspberries in between the layers.

Multiple Flavors: Choose 2-3 complementary ice cream flavors and place alternating scoops in the bowl, or press a quarter gallon of one flavor in the bowl followed by a quarter gallon of a second flavor.

Brownie Baked Alaska: Use your favorite brownie mix instead of cake for the base. It's like a Sundae!

Pound Cake: Purchase pound cake from the grocery store and slice it into 2-inch-thick slices. Place the cake slices in an even layer on top of the ice cream.

Baked Alaska Cupcakes: Line a muffin pan with cupcake liners, then fill each one ⅓ full with cake batter. Bake for 12-14. Once cooled, top with three tablespoons of ice cream. Freeze for at least 2 hours, then cover each one with meringue and toast with a butane torch.

How to Store Baked Alaska

The assembled cake and ice cream can be frozen for up to 2 weeks. Wrap them together tightly with plastic wrap. Remove from the freezer when you are ready to add the meringue.
Once the meringue has been added, leftovers can also be stored in the freezer. Cover the cut side with plastic wrap then place in an airtight container. Enjoy within a week.

Slice of traditional baked alaska on a plate with cake, ice cream, and meringue layers.

Recipe FAQs

Can you make the meringue for Baked Alaska in advance?

For the best results, I recommend making and applying the meringue just before browning and serving your Baked Alaska. This ensures that the meringue maintains its optimal texture and doesn't weep or separate from the ice cream and cake base.

Can I freeze the meringue?

Although freezing the meringue by itself is not recommended, you can freeze the entire assembled Baked Alaska, including the meringue, for up to one week. Wrap the frozen dessert tightly with plastic wrap and aluminum foil before storing it in the freezer.

What keeps Baked Alaska from melting?

The insulating layer of meringue, with its air pockets, acts as a barrier that slows down the transfer of heat from the oven or kitchen torch to the ice cream center. The short baking or browning time also helps minimize the amount of heat reaching the ice cream, keeping it frozen and intact.

What can I do with leftover egg yolks?

Leftover egg yolks can be used to make a variety of delicious dishes, such as custards, pastry creams, ice cream, lemon curd, carbonara pasta, quiches, frittatas, or classic French sauces like hollandaise or béarnaise. You can also freeze the egg yolks in an ice cube tray for later use.

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