1-First Step: Prep the cake ingredients and pan

Start by softening the butter and letting the egg whites sit at room temperature. This small step makes both the cake and the meringue easier to mix. Preheat your oven to 350°F and grease a 9×13-inch pan with cooking spray or unsalted butter.

In a large bowl, cream together the 8 tablespoons of room-temperature unsalted butter and 1 cup granulated sugar until the mixture looks pale and fluffy. This step gives the cake a light texture. Beat in the 2 large eggs, one at a time, then mix in 1 teaspoon vanilla extract.

2-Second Step: Mix the batter

In a separate bowl, combine 1 1/2 cups all-purpose flour, 1/2 teaspoon baking powder, and 1/4 teaspoon kosher salt. Add the dry ingredients to the butter mixture in portions, alternating with 1/2 cup whole or 2% milk. Mix just until combined. Overmixing can make the cake dense, so stop when the batter looks smooth.

Spread the batter into the prepared pan and smooth the top. Bake for 20 to 25 minutes, or until the cake is golden and a toothpick inserted in the center comes out clean. The cake should spring back lightly when touched.

3-Third Step: Cool and prepare the ice cream

Let the cake cool completely in the pan. This matters because warm cake can melt the ice cream too quickly during assembly. Once cool, turn the ice cream into 8 scoopable portions from the 2 pints and place them on a parchment-lined tray. Freeze the scoops until firm.

If the ice cream is too soft, the dessert will be harder to assemble. A firm scoop makes the final dessert cleaner and easier to handle.

4-Fourth Step: Whip the meringue

Place the 6 room-temperature egg whites in a clean mixing bowl. Add 1/4 teaspoon cream of tartar and beat until soft peaks form. Then slowly add 1 cup granulated sugar, a little at a time, while continuing to beat. Keep going until the meringue is stiff, glossy, and holds its shape.

A clean bowl matters here. Even a little grease can stop egg whites from whipping properly.

The meringue should look shiny and thick. When you lift the beaters, it should form peaks that stand up without drooping.

5-Fifth Step: Assemble the mini desserts

Cut the cooled cake into 8 rounds. If you do not have a round cutter, you can use a glass or small bowl as a guide. Place each cake round on a baking sheet, then set one scoop of ice cream on top of each piece of cake.

Working quickly, cover each one completely with meringue. Make sure the meringue seals all the way to the edges so the ice cream is fully enclosed. This is one of the best parts of making easy mini baked alaska desserts because each serving becomes its own little showpiece.

6-Final Step: Toast and serve

Use a kitchen torch or place the baking sheet under a broiler for a very short time, just until the meringue turns golden brown. Watch closely, because the meringue can toast fast. Once the tops are browned, serve right away.