Easy Hot Chocolate Cupcakes

The Easiest And Most Delicious Hot Cocoa Cupcake Recipe (With Marshmallow Filling and Ganache Frosting!)

This recipe has three main components- the chocolate cupcakes, the marshmallow filling, and ganache frosting on top.

Start with a box cake mix to make things a bit less daunting. The trick to making these moist chocolate cupcakes from a box mix is adding buttermilk and Greek yogurt (or sour cream). You can bake the cupcakes up to two days in advance. Keep them covered for storage.

Marshmallow Filling and Chocolate Frosting

Prepare the Marshmallow Buttercream Filling by combining butter, marshmallow fluff, powdered sugar, and heavy whipping cream. Add a pinch of salt to enhance the flavor, if desired. Find the marshmallow fluff in the baking aisle at your local grocery store.

Whip these ingredients well until a light and airy filling forms. Place into a piping bag and set aside. You can use a zip-top bag with a cut-off corner tip if you do not have a piping bag.

Ganache is a 1:1 ratio of chocolate with warm heavy cream. The ratios can be altered to change the consistency of the ganache, but the preparation remains the same:

• PLACE chocolate in a heat-proof bowl. You can use chocolate melting wafers, chocolate chips (milk chocolate or semi-sweet), or a chopped-up chocolate bar.
• HEAT the whipping cream in a small saucepan over medium heat until it simmers gently. Do not let it come to a rapid boil. 
• POUR cream over the chocolate. Let it sit for 3 minutes. 
• WHISK until the chocolate has melted and is thoroughly combined. The ganache will thicken as it sits.

Assemble the Cupcakes

Cut a small hole in each cupcake. Fill it with marshmallow buttercream and cover it with the cake piece you just removed. If you don’t have a piping bag, use a small spoon to fill each cupcake with marshmallow buttercream. Dip the top in ganache icing and sprinkle with mini marshmallows.

Baking with Dairy

Buttermilk adds richness, tenderness, and moisture to these cupcakes and other baked goods.

Baking with dairy is an easy and delicious way to add calcium and other essential nutrients. Milk adds a bit of sweetness to recipes and encourages the browning reactions you see in many baked goods, such as bread and cookies.

Greek yogurt is high in protein, which helps keep you fuller longer and packs in essential nutrients. Six ounces of Greek yogurt typically contains 14–17 grams of protein (regular yogurt has 7-8 grams). It adds creaminess and tang, too. Find out the differences between Greek and regular yogurt.

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This rich peanut butter and chocolate Buckeye Sheet Cake recipe bakes for only 20 minutes with a rich fudge-like glaze that gets poured on while still warm from the oven.

This cake has everything you love about classic sheet cakes with an added peanut butter twist! Because who doesn’t love a chocolate peanut butter buckeye dessert? Keep reading to find out what makes this cake extra special from its light and airy texture to the silky smooth glaze that tastes like fudge!

Buckeye Sheet Cake

The Buckeye State (Ohio!) got it right with their love of everything chocolate and peanut butter, and this sheet cake is no exception. Because a sheet cake is baked in a 12×18 jelly roll pan, the thin cake bakes up in only 20 minutes while you prepare the homemade peanut butter frosting.

Pour the frosting onto the warm cake and top that with a sweet chocolate drizzle.

Sheet Cake Ingredients

Although you might think that this is just your average sheet cake recipe, you’re going to love the additional egg that makes the chocolate cake extra rich. Also, as noted in the recipe, try using a cup of hot coffee instead of the traditional cup of boiling water. You won’t taste the coffee, but you will notice the deep chocolate flavor highlighted in every bite.

How to Make Homemade Buttermilk

This Buckeye Sheet Cake recipe uses buttermilk in the cake as well as in the frosting. If you do not have access to buttermilk, you can make your own by using whole milk and lemon juice or distilled vinegar.

For every 1 cup of milk, stir in 1 tablespoon of lemon juice or vinegar. Stir it up gently and let the mixture sit for 5 minutes before using the homemade buttermilk in your recipe.

Tips for Baking with Eggs

Resist the urge to taste cake batter that contains raw eggs before baking! Even though the likelihood that an egg might contain bacteria is very small, the only way to prevent a potential food-borne illness is to properly cook the egg.

To allow for easier mixing, let your eggs sit out on the countertop for 30 minutes prior to baking. Putting cold eggs, or butter, into your batter could result in hard baked goods.

Large eggs are typically the best to use for baking. If you don’t have large eggs, use this conversation chart to see how to substitute different sizes.

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Portable Dessert

Gather your ice cream toppings and get ready to enjoy Pool Party Cake and Ice Cream Bags anywhere you want! These dessert bags are perfect for picnics, play dates, camping trips, beach days, and more!

Let guests serve themselves, or place a scoop of ice cream into each bag and line them up for party-goers to grab and go.

Add mini cupcakes for birthday celebrations. You can even place a candle in a cupcake too!

Dessert Bag Ingredients

In addition to ice cream and mini bags of cookies we used:

• crushed Oreos
• mini chocolate chips
• sprinkles
• M&M candies
• mini marshmallows
• peanut butter cups
• maraschino cherries
• crushed waffle cone pieces
• cookie dough chunks

Don’t forget the whipped cream and chocolate syrup!

You can omit the mini cupcakes and simply make portable ice cream sundaes also.

Why it Works

This recipe is completely customizable and easy to accommodate nearly any food allergies/intolerances.

Make sure you keep all packaging nearby for reading ingredient labels if there are any questions.

Pool Party Cake and Ice Cream Bags are perfect for poolside celebrations because there is very little cleanup involved- no dishes! We used wooden spoons, but any disposable or degradable utensils will work as well.

Where will you enjoy these portable desserts?

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Pool Party Cake and Ice Cream Bags

Take your ice cream sundae to-go! These Pool Party Cake and Ice Cream Bags are a dessert version of walking tacos.

Course Dessert

Cuisine American

Keyword cake, ice cream, picnic

Prep Time 5 minutes minutes

Servings 10

Author Katrina Bahl

Ingredients

• 10 bags cookies snack/lunch size
• 1 quart ice cream any flavor(s)
• 10 mini cupcakes
• 1/2 cup chocolate syrup (or caramel, strawberry, etc)
• 10 toppings sprinkles, cookie dough, cherries, whipped cream, chocolate chips, peanut butter candies, etc.

Instructions

• CUT open cookie bag. Use fingers to crush cookies if desired.
• PLACE a scoop of ice cream and a mini cupcake.
• ADD ice cream toppings.
• SERVE immediately.

Video

The people in our town serve walking tacos (taco fillings in a mini bag of Fritos or Doritos) at just about every outdoor gathering. We think these “dessert walking tacos” are the next best thing!

More Portable Desserts

Try these Totally Portable Banana Pudding Sacks from Heather at Sprinkle Bakes.

You’ve heard of Campfire Cones, but how about S’mores Popcorn Campfire Cones?

Trail Mix Caramel Apple Slices are perfect for any Autumn celebration.

If ice cream is your thing, try our Donut Ice Cream Sandwiches or these No-Bake Cookie Dough Ice Cream Sandwiches.

Items Used in This Recipe

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Baked Alaska dessert does not have to be difficult. You can use any base for the cake, homemade or store-bought. The best cake for Baked Alaska is whichever one you choose! This recipe is easily adapted to individual ice cream cups as well.

Chocolate Baked Alaska

Chocolate-covered strawberries are the epitome of easy strawberry desserts. This ice cream confection plays on that popular date-night theme.

Two layers of rich chocolate pound cake are sandwiched together with strawberry ice cream and topped with a luscious layer of toasted marshmallow meringue. Each slice of Chocolate Baked Alaska gets a strawberry heart-shaped surprise inside!

If you like this recipe, you will want to try our Neapolitan Pound Cake Baked Alaska recipe.

Traditional Baked Alaska Recipe

The traditional Baked Alaska recipe is said to have been prepared and served by a French chef to celebrate the purchase of Alaska from Russia by America in 1867. Although it is one of America’s oldest desserts, Baked Alaska is poised for a comeback.

In the Instagram and Tik Tok age of viral food, this truly is a showstopper. From the fluffy, toasted meringue to the heart-shaped surprise inside, every bite is picture-perfect.

How to Make Baked Alaska at Home

As you are enjoying more date nights at home, you may be looking for ways to move beyond pizza and ice cream. Fancy desserts do not have to be complicated.

1. Begin with a frozen chocolate pound cake. Slice the pound cake lengthwise straight down the middle.
2. Fill with strawberry ice cream and a layer of strawberries down the center before covering with more ice cream and the top layer of the pound cake.
3. Freeze until ready to serve. Coat with meringue and toast with a kitchen torch.

How to Use Meringue Powder

When ready to serve, you’re going to make some meringue. There are a few ways to make the meringue.

The easiest method is to use a meringue powder that you whip up with sugar and water. You can find meringue powder at most craft and baking supply stores (like Michael’s and Joanne’s).

What other desserts are set on fire?

Other popular desserts that are set on fire before serving are:
crepes suzette
bananas foster
creme brulee
figgy pudding

Bombe Alaska is coated with high-proof rum before serving and flambéed tableside.
Baked Alaska is browned using a torch or broiled quickly in an oven.

If you do not own a kitchen torch, you can bake it in the oven. Be sure that the meringue covers the pound cake and ice cream entirely. The meringue acts as a barrier to prevent the ice cream from melting immediately. You will only be toasting the meringue for 1-2 minutes while keeping a constant watch over it.

Try toasting our Mile High S’mores Pie.

Can Baked Alaska be Prepared in Advance?

You can freeze the pound cake and ice cream for up to 3 months if it is wrapped tightly. We prefer to make the meringue and serve it fresh, but you could prepare Baked Alaska topped with meringue before you freeze and store it.

You will need ample space in your freezer to allow the meringue to freeze solid before wrapping the whole cake in plastic wrap. Otherwise, the meringue will stick to the plastic wrap and be messy.

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For my husband’s fortieth birthday, we treated him to this Chocolate Overload Cake. It is over-the-top and bursting with all of his favorite chocolate toppings. This cake is special to me because it was the last big celebration that we had in our first home before moving. Looking at these photos in our back yard brings to mind a lot of fun memories.

Chocolate Overload Cake

You can put this cake together in under ten minutes if you purchase a simple chocolate cake from a local bakery. I made a doctored up boxed cake mix and used my favorite rich chocolate frosting recipe.

If you are frosting your cake at home, avoid making the frosting layers too thick. This chocolate cake is full of flavor from the candy bars, brownies, cookies, and doughnuts. Also, be sure to salt your frosting. Even a small sprinkle of salt on top of your cake will make a difference to help cut the sweetness.

Customize Your Cake

The sky is the limit here! Pile your cake high with all of your favorite chocolate treats.

• doughnuts
• cookies
• KitKat candy bars
• brownie brittle
• Mini chocolate bars
• Toffee
• Whoppers
• mini muffins
• brownies

Start by placing your largest and tallest items on top (the doughnuts, cookies, large candy bars, etc.) You can use wooden skewers as needed or pile them onto the top of your Chocolate Overload Cake.

Next, layer in some medium-sized treats like brownie brittle and KitKat candy bars. Be sure to add some height.

Finally, fill in with bite-sized chocolate candies and wrap your chocolates down the side of your cake at an angle. Fill in any bare spots and leave a few open spaces for candles if you celebrate a birthday.

Can I prepare this cake in advance?

For best results, I suggest placing the chocolate toppings on your cake within a few hours of the celebration to avoid the candy and treats drooping or falling off the side.

If you decorate the cake in advance, allow room in your refrigerator to store it until you are ready to serve the cake. Avoid your frosting getting too warm and not being able to hold up underneath all of the delicious chocolate toppings!

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Chocolate Overload Cake

Customize this Chocolate Overload Cake with your favorite chocolate candy, cookies, brownies, and even doughnuts. Make sure to get chocolate in every bite!

Course Dessert

Cuisine American

Keyword birthday, cake, candy, chocolate, frosting

Prep Time 10 minutes minutes

Servings 10 servings

Author Katrina Bahl

Ingredients

• 1 chocolate cake prepared
• 1 chocolate doughnut
• 5 KitKat candy bars
• 20 Whoppers
• 10 Hershey Drop candies (or Hershey Kiss candies)
• 5 brownie brittle pieces
• 4 mini chocolate muffins
• chocolate sprinkles

Instructions

• START by placing your tallest and largest items on the cake. Use wooden skewers if necessary.
• NEXT, place the medium-sized candy bars and muffins along the top and side of the cake.
• FINALLY, fill in the empty spaces with the smallest chocolate candies and sprinkles.

Notes

Use a store-bought cake for convenience, or make a homemade chocolate cake. We like to use this rich chocolate frosting recipe.

Customize this cake with any of your favorite chocolate candies and cookies. We wanted to keep it pretty basic for a 40th birthday celebration, but children especially would love bright colors like M&Ms, or peanut butter cups.

Be sure to check out all of our chocolate desserts (like our Best Chocolate Cut Out Cookie!) for the chocolate lover in your life!

Follow my I eat Chocolate Pinterest Board for chocolate dessert ideas from some of my favorite food websites.

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A few years ago, these vintage Christmas trees began coming back into popularity. Like many, I had fond childhood memories of dusting off that retro ceramic tree every year and placing it on top of the giant wooden box television. There is a 90% chance the tree was also sitting on top of a faded crocheted doily.

I was inspired to make this Vintage Christmas Tree Cake when I purchased some jumbo lightbulb sprinkles. They were three-dimensional and too bulky to decorate cookies with, but they reminded me of the bulbs on those ceramic trees.

I couldn’t choose between the white Christmas tree or the classic green, so naturally, I prepared both. You can never have too much cake!

Vintage Christmas Tree Cakes

I made box cake mixes, but you can use homemade cakes if that is your preference. To make this incredibly quick and easy, I also used a shaped Christmas tree cake pan (linked below in the recipe card).

For frosting thick enough to pipe through a decorating bag and keep its shape, I suggest making the frosting.

Using a large star tip, start frosting your tree cakes from the bottom up.

Cut a cake board to be just a bit smaller than the cakes so that the cardboard doesn’t stick out from the edges. Frost the cakes on top of parchment paper so that you can twist them to reach every space as needed, starting with the sides and then the bottom of the cakes.

When finished, place the jumbo Christmas bulb sprinkles into the cake along with a frosted star cookie.

I thinned out a few tablespoons of white frosting and tinted it yellow. Then I dipped a star-shaped Gingerbread Spritz cookie into the frosting and placed it on top.

Can I prepare this cake in advance?

Unfrosted cake can be prepared 1-2 days in advance and stored in a sealed, airtight container.

Frosted cake will seal in moisture but can begin to get soggy after 1-2 days/

Refrigerated frosted or unfrosted cake can be stored for 2-3 days in the refrigerator if stored properly in an airtight container.

Frozen unfrosted cake can be stored wrapped tightly and sealed for up to 2 months.

Choking Hazard

Please be mindful of serving this Vintage Christmas Tree Cake to small children. Just like when using any small candies or large sprinkles, keep an eye out to make sure every bite is chewed thoroughly before swallowing.

If you are concerned with this, then we suggest using frosting for the bulbs or smaller, flat sprinkles.

If you do not own a Christmas tree pan, I found this tree cake template to look the most like the retro vintage Christmas tree design.

Linked below, you will find my suggestions for the cake pan, frosting tip, sprinkles, and piping bags.

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Vintage Christmas Tree Cake

This Vintage Christmas Tree Cake will bring you straight back to your childhood- just like the retro ceramic Christmas tree, only sweeter!

Course Dessert

Cuisine American

Keyword cake, christmas, frosting, holiday, sprinkles

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Frosting Time 25 minutes minutes

Total Time 1 hour hour

Servings 12

Author Katrina Bahl

Ingredients

• 1 cake prepared
• 1 jumbo sprinkles

Crisping Cake Buttercream

• 1/2 cup butter softened
• 1/2 cup shortening (like Crisco)
• 4 cups powdered sugar
• 1 teaspoon vanilla extract
• 1 teaspoon almond extract see notes
• 1/4 cup heavy cream or milk
• 1 pinch salt to taste

Instructions

Buttercream

• In the bowl of your mixer fitted with the paddle attachment, or in a large bowl for use with your handheld electric mixer, place shortening, butter, and extracts. BEAT until creamy (at least 1 minute).
• ADD powdered sugar 1 cup at a time.
• ADD cream 2-3 Tablespoons at a time, alternating with the powdered sugar.
• MIX until creamy. Use more or less cream (or whole milk) to reach the desired consistency. (I like for it to be smooth enough to pipe through a piping bag, but still a bit more firm than typical store-bought frosting.)
• ADD a 2-3 drops of gel food coloring if desired.

Cake

• PREPARE cake as instructed. Let cool completely.
• PREPARE buttercream frosting.
• Using a large star tip, FROST the tree cakes starting from the sides and then from the bottom up.
• PLACE jumbo bulb sprinkles and top with a cookie or frosting star.

Notes

• The frosting does not dry hard; it simply forms a crust due to the shortening.
• If opting out of using almond extract, use more vanilla extract.
• All butter may be substituted for shortening, but it will change the texture, and it will not “crisp” up.
•  

If you like this Vintage Christmas Tree Cake you may like our Christmas Tree Meringue Cookies or the festive Ugly Christmas Sweater Sugar Cookie Bars.

Items Used in this Recipe

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Do you celebrate your dog’s birthday or gotcha day? This recipe yields enough batter to make ONE large or TWO medium sized dog-safe cupcakes.

Why bake a whole cake? Make just what you need to treat your little guy or gal. Have two pups? No problem- divide the batter among two cupcake liners and make an extra one to share.

This small-batch recipe came from my desire for our dog to not consume a whole cake on his first birthday. Chewbacca (Chewy) has no voice inside his head that tells him to stop eating. Who wants to take away a cake from a puppy when they’ve had enough?

Single Serving Dog Cupcake

Full of all the things your dog loves, this cupcake is a dog’s dream come true!

PUMPKIN – Good for all sorts of dog tummy problems, this gourd is full fiber and beta-carotene. We’re using CANNED pumpkin, not raw, and not the sugary pie-filling.

PEANUT BUTTER- My dog’s love language! Be sure to use a brand that does not have Xylitol.

OATS- We’re using old fashioned, plain rolled oats- bonus it’s a great alternative for dogs who are sensitive to wheat.

EGG- Eggs are a great source of digestible protein, riboflavin, and selenium.

Dog Cupcake Toppings

Serve this cupcake plain or top it with what your dog loves.

Frosting is optional. Some popular choices are unsweetened whipped cream, plain yogurt, or peanut butter.

We used unsweetened whipped cream (just whisk a few Tablespoons of heavy whipping cream until stiff peaks form), cheddar cheese, and a slice of bacon.

Get creative with toppings for your dog’s special day! Try cheese, bacon, doggie treats, blueberries, or shredded carrots.

Dog Cupcake Substitutions

Some families do not use peanut butter due to an allergy in the home. You can make this recipe with almond butter, cashew butter, or sun butter. Please read every ingredient every time for safety to your dog and family!

This recipe calls for plain old fashioned rolled oats. Quick cooking oats can be substituted, just be sure they are plain (not the kind sold flavored in individual packets).

You guys- I seriously did not even know that I was a dog person until that cute ball of fluff entered our lives one year ago. Does he look pleased with his cupcake?

Can Humans Eat This Cupcake?

This cupcake is 100% safe to eat. As I told my kids though, there is no added sugar so it may not be to your liking.

This is an updated recipe (2026) that omits baking powder.

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Single Serving Dog Cupcake

Treat your pup with this single serving dog cupcake! No need to get out the mixer for this 1 bowl, 4 ingredient recipe.

Course Dessert

Cuisine American

Keyword cake, cupcakes, dog, treat

Prep Time 5 minutes minutes

Cook Time 20 minutes minutes

Servings 1 cupcake

Calories 430kcal

Ingredients

• 3 Tablespoons pumpkin puree
• 3 Tablespoons peanut butter
• 3 Tablespoons oats
• 1 egg
• 3 Tablespoons whipping cream optional

Instructions

• PREHEAT oven to 350 degrees F. Place 1 or 2 paper liners into a muffin pan. Recipe makes one large cupcake or 2 medium sized cupcakes.
• WHISK together pumpkin, peanut butter, and oats in the bottom of a small bowl.
• MIX in the egg until incorporated.
• BAKE for 20-25 minutes until toothpick inserted in center comes out clean.
• COOL completely and frost if desired.

Notes

• Recipe yields about 6 Tablespoons of batter. This is enough to make ONE large or TWO medium sized cupcakes. Baking time will vary. Begin with 20 minutes, add another 5 minutes if necessary,
• Frosting is optional. Some popular choices are unsweetened whipped cream, plain yogurt, or peanut butter. 
• Get creative with toppings for a special day! Try cheese, bacon, doggie treats, blueberries, or shredded carrots. 

Nutrition

Calories: 430kcal | Carbohydrates: 26g | Protein: 20g | Fat: 30g | Sodium: 498mg

Looking for More?

Need a whole dog cake? Try this massively popular Spoiled Dog Cake Recipe. (It’s popular for a reason!)

Have a bunch of dogs? Try these Peanut Butter Pupcakes from a self-proclaimed Crazy Dog Lady.

What about Homemade Dog Breath Fresheners? These are next on my list to make!

Need human treats for 1 or 2? Try my S’mores Cereal Treats for Two or this Single Serving Monster Cookie Dough Dip.

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Looking for recipes to use up ripe bananas? Try my Coffee Shop Banana Streusel Muffins or these Biscoff Banana Streusel Muffins made with creamy Biscoff (speculoos) spread.

Friendship Banana Bread Snack Cake

This is the banana bread recipe I turn to when I want to make some to share with friends. I like that at the end of the day I have a cake to share with my company as well as one to serve to my family.

This Banana Bread Snack Cake recipe is good to take to a friend who has just had a baby or to share with a small group of friends for brunch. You can frost it or enjoy it plain. Cover with pecans or keep it simple.

The Best Bananas for Banana Bread Snack Cake

The best bananas for baking banana bread snack cake are the imperfect bananas. They are more brown than yellow. They are spotted and streaked.

You probably wouldn’t want to reach for these bananas to slice and eat on top of your cereal. Picky kids certainly wouldn’t want them in their lunch bag. I prefer the fourth or fifth in this visual banana lineup.

If you do not have over-ripe bananas you can add about 2-3 Tablespoons of sugar and an extra pinch of salt to make up for the lack of flavor that the perfect banana brings to the table.

Make Ahead Instructions

After you bake the cakes you can cover and wrap them tightly. Store unfrosted in the refrigerator for 2 days or freeze for 2 months.

When ready to serve defrost the cakes to room temperature and frost if desired. This cake is delicious served cold or room temperature also!

Buttermilk Substitute

I never seem to have buttermilk when I need it. Thankfully you can prepare soured milk easily at home:

• In a 2 cup liquid measuring cup add 1 Tablespoon white vinegar or lemon juice.
• Then add whole milk to the same measuring cup until the line reaches 1 1/2 cups.
• Stir lightly and let sit for 5 minutes until slightly curdled. Then it’s ready to use!
• You can use 2% milk but it will not be as thick and creamy.

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My go-to dessert is undeniably cupcakes. Always a crowd pleaser, they are portable and perfectly portioned. You can even use a boxed mix to let the filling and frosting take center stage. These Peanut Butter Filled Buckeye Cupcakes are a show stopper on their own, but the real treat is waiting for you when you take a bite. That fluffy peanut butter filling is light and airy, and has an almost mousse-like texture. Top with a traditional candy buckeye if desired.

I’m sharing this recipe in partnership with Ohio Eggs and the Ohio State Buckeyes. You can also find this recipe for Peanut Butter Filled Buckeye Cupcakes on the Ohio Eggs website. I have done some work with them in the past including my favorite Buckeye Bark. I particularly love these cupcakes because of that peanut butter mousse filling. It’s so incredibly flavorful, you may find yourself sneaking seconds.

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I am excited to share with you some recipes inspired by my recent Panama Canal cruise with Princess Cruises. This was a hosted event. All opinions, photos, and recipes are my own. This is my final Princess cruise inspired recipe for this time, and OH what a special recipe it is! Let me tell you about the night I ALMOST had Baked Alaska…

The dining room had an “American” themed dinner planned with meatloaf, mashed potatoes, turkey, and so much more. This was the final night of our 10 day Panama Canal cruise, and we were feeling relaxed and pampered. As we were enjoying our meal, an announcement was made to please turn our attention to the kitchen doors, and much to our surprise and delight, men and women began pouring out, all of them dancing around holding Baked Alaska piled high with the most perfectly toasted fluffy meringue!

You guys… I was too full to eat it!! Seriously too, too full from 10 days of indulging in dessert every day. Even though we took advantage of the exercise room and we booked ACTIVE excursions, I couldn’t handle one more dessert. My husband happily took my portion, and I vowed to recreate an inspired recipe at home.

How to Make Baked Alaska at Home

I’m really not super fancy, so enter this EASY Neapolitan Pound Cake Baked Alaska recipe that uses a frozen pre-made pound cake. You know these things you find in the frozen aisle of your grocery store? Alternatively, you can use any grocery store pound cake found in the baking aisle. Well, slice that right down the middle and place your favorite ice cream flavors.

Put the top back on and place it back in the freezer while you make the meringue.

This can be done days, weeks, even months ahead of time as long as you wrap it up well before freezing.

How to Use Meringue Powder

When ready to serve, you’re going to make some meringue. There are a few ways to make the meringue. The easiest method is to use a meringue powder that you whip up with sugar and water. Seriously don’t be scared of this step! You can find meringue powder at most craft and baking supply stores (like Michael’s and Joanne’s). I’ll post a link to it at the bottom as well.

Meringue can be made with egg whites if you do not have meringue powder. Two teaspoons meringue powder + 2 tablespoons water = 1 large egg white.

Want an easier substitution? You can substitute meringue in this recipe with a jar (or two) of marshmallow fluff.

How to Toast Baked Alaska

Next, you get to set it on fire with a kitchen torch! This is a small, handheld torch. It can be used to toast meringue, marshmallows, creme brulee, bananas foster, and more.

If you do not own a kitchen torch, you can bake it in the oven. Be sure that the meringue covers the pound cake and ice cream entirely. The meringue acts as a barrier to prevent the ice cream from melting immediately. You will only be toasting the meringue for 1-2 minutes while keeping a constant watch over it.

Glory, hallelujah! Let’s take a moment to really appreciate that toasted meringue. It’s like a giant, glorious marshmallow created just for you.  Except it’s full of cake and ice cream, so it’s the definition of perfection.

Can Baked Alaska be Prepared in Advance?

You can freeze the pound cake and ice cream for up to 3 months if it is wrapped tightly.

We prefer to make the meringue and serve it fresh, but you could prepare Baked Alaska topped with meringue before you freeze and store it. You will need ample space in your freezer to allow the meringue to freeze solid before wrapping the whole cake in plastic wrap. Otherwise, the meringue will stick to the plastic wrap and be messy.

How to Serve Baked Alaska

A drizzle of chocolate sauce before serving or on top of the cake is a nice addition.

You can also serve it alongside fresh strawberries, a sprig of mint, and chocolate curls or shavings.

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Pound Cake Baked Alaska

You need this Neapolitan Pound Cake Baked Alaska in your life! It is piled high with fluffy toasted meringue and starts with a frozen pound cake. It couldn't be easier!

Course Dessert

Cuisine American

Keyword baked alaska, ice cream, marshmallow, meringue

Prep Time 20 minutes minutes

Total Time 20 minutes minutes

Servings 8 slices

Calories 124kcal

Author Katrina Bahl

Ingredients

• 16 oz frozen pound cake, thawed (such as Sara Lee)
• 1/2 cup vanilla ice cream softened
• 1/2 cup strawberry ice cream softened
• 1/2 cup chocolate ice cream softened
• 1 tablespoon meringue powder
• 1/4 cup cold water
• 1/3 cup granulated sugar
• 1/8 teaspoon almond extract or vanilla extract

Instructions

Pound Cake Baked Alaska

• THAW the frozen pound cake for at least 10 minutes. SLICE lengthwise into 2 even layers.
• SCOOP ice cream into three rows down the length of the pound cake. TOP with the second cake layer.
• WRAP in plastic wrap and place back into the tin. Place in freezer until ready to use.

Meringue

• COMBINE meringue powder, water, and sugar in the bowl of your electric mixer fitted with the whisk attachment. WHIP for 5 minutes.
• ADD flavor extract and whip for an additional 5-10 minutes. The meringue should be stiff but still spreadable.
• SPREAD meringue all over the pound cake or put into a piping bag with a large open tip and pipe all over the pound cake.
• Use a small kitchen torch to TOAST the meringue if desired. Alternatively, you can put it in the oven at 475 degrees F for 1-2 minutes (watch carefully through the oven window).

Notes

If you are putting this Pound Cake Baked Alaska in the oven, be sure that the meringue covers the pound cake and ice cream entirely. The meringue acts as a barrier to prevent the ice cream from melting immediately.

Replace ice cream with any flavor(s) that you prefer.

Meringue can be made with egg whites if you do not have meringue powder. 2 teaspoons meringue powder + 2 tablespoons water = 1 large egg white.

You can substitute meringue in this recipe with a jar (or 2) of marshmallow fluff.

Nutrition

Serving: 8g | Calories: 124kcal | Carbohydrates: 15g | Fat: 3g | Cholesterol: 9mg | Sodium: 18mg | Sugar: 12g | Calcium: 30mg

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