Baked Alaska for a Crowd
A party-size spin on the classic Baked Alaska, built with layers of ice cream and vanilla sponge cake, then finished with toasted Swiss meringue. Designed to feed a crowd and guaranteed to steal the show.
If you’re looking for a fun and festive dessert for a party, this is it. Think Baked Alaska, but make it super-sized. This showstopper comes together more easily than you’d think—just plan ahead for the freezing time needed to set the ice cream layers. A simple vanilla sheet cake is layered with store-bought ice cream in our large freezer-safe Serving Bowl (here, peppermint adds holiday flair, but any favorite flavors work), then finished with Swiss meringue and torched. The meringue insulates the ice cream from the heat, so the exterior browns while the center stays frozen, but you’ll want to serve it right away or keep it frozen until party time.
Baked Alaska for a Crowd
A party-size spin on the classic Baked Alaska, built with layers of ice cream and vanilla sponge cake, then finished with toasted Swiss meringue. Designed to feed a crowd and guaranteed to steal the show.
Rhoda Boone, Culinary Director
- For the vanilla sponge cake:
- For the ice cream:
- For the Swiss meringue:
- 1.
1. Bake the cake: Preheat oven to 350F with the rack in the center. Grease a Sheet Pan with butter, line with parchment, and grease the parchment. Invert a large freezer-safe Serving Bowl (or another 4-quart freezer-safe bowl) on top of another piece of parchment and use a marker or pencil to draw an outline of the bowl. Cut out the round shape and set aside; this is for trimming the cake to size later.
- 2.
2. Whisk together flour, baking powder, baking soda, and salt in a medium bowl.
- 3.
3. Add the remaining 1 ¼ sticks room temperature butter and sugar to the bowl of a stand mixer or to a large bowl if using an electric mixer. Beat on medium speed until light and fluffy, 3–5 minutes. Add eggs 1 at a time, beating until combined and scraping down the bowl after each addition. Slowly drizzle in oil and vanilla until well combined.
- 4.
4. Reduce the mixer speed to low and add one-third of the dry ingredients, then half of the wet ingredients, continuing to alternate dry and wet ingredients, ending with the dry. Mix just until combined; do not overbeat. Spread the batter evenly into the prepared Sheet Pan and bake until the top springs back when lightly pressed and a cake tester or toothpick inserted into the center comes out clean, 25-30 minutes. Let cool, then use the parchment round as a guide to cut the cake into a circle that fits inside the Serving Bowl.
- 5.
5. Prepare the ice cream: Line a large freezer-safe Serving Bowl with plastic wrap. Scoop the mint chocolate chip, vanilla, and peppermint ice creams into separate bowls and let sit at room temperature until slightly softened. Use a spatula or flexible bench scraper to work each flavor until spreadable. Use a spatula to press the mint chocolate chip ice cream into the bottom of the Serving Bowl in an even layer. Freeze 10–15 minutes until firm, then repeat with the vanilla. Freeze another 10–15 minutes, then repeat with the peppermint. Wrap the top tightly with the plastic wrap overhang and freeze at least 3 hours and up to 5 days in advance.
- 6.
6. Make the meringue: Whisk the egg whites, sugar, and cream of tartar (if using) in a clean, heat-safe medium bowl. Set the bowl over a 2QT Stainless Clad Saucepan with 1 inch of gently simmering water, ensuring the bottom of the bowl doesn’t touch the water. Cook over medium heat, whisking constantly, until the sugar is dissolved and the mixture reaches 160F on an instant-read thermometer. Remove from the heat.
- 7.
7. Transfer mixture to the bowl of a stand mixer fitted with a whisk attachment or a large bowl if using an electric mixer. Make sure the bowl and whisk are completely clean and grease-free; any residual oil will prevent stiff peaks. Beat, starting on low speed and increasing to high, until stiff, glossy peaks form, 8–10 minutes. Beat in the vanilla and salt.
- 8.
8. Assemble and serve: Place the cake round on top of the frozen ice cream layers, pressing gently to adhere. Invert the Serving Bowl onto a large platter. If needed, warm the outside of the bowl with your hands to help release, then gently unmold the ice cream dome and remove the plastic wrap. Cover completely with the meringue, either piping or swooshing with a spatula. Use a kitchen torch to toast the meringue until evenly browned all over (or briefly broil, watching closely). Serve immediately, or return to the freezer for up to 3 days after torching.
