Baked Alaska dessert delivers that wow factor! I’ll show you step-by-step how to make a show-stopping, yet easy Baked Alaska recipe layered with cake, ice cream, and meringue toasted in the oven or the more dramatic flambé style presented on fire table side.
What is Baked Alaska?
Baked Alaska dessert is cake layered with ice cream and covered in toasted meringue. The meringue consists of egg whites and sugar whipped together until very stiff and glossy.
The whole cake and meringue is then baked until golden in a very hot oven or drizzled with alcohol and lit, flambé style.
However, the name Baked Alaska definitely warrants the question…
Why is it called Baked Alaska?
In 1867 Charles Ranhofer, a chef at Delmonico’s restaurant in New York, created the cake to celebrate the United States Alaskan land purchase from the Russians.
First it was called Alaska – Florida cake, referring the the difference of extreme temperatures of frozen ice cream and flaming meringue. The cake’s increasing popularity morphed the name into Baked Alaska.
How Does Baked Alaska Not Melt?
The magic is in the meringue. Around the turn of the 18th century, scientist Sir Benjamin Thompson discovered air bubbles inside whipped egg whites made meringue a great insulator.
Therefore, the meringue insulates the ice cream and causes it to not melt. The extremely low ice cream temperature with cake surrounding it as an extra insulator helps Baked Alaska’s ice cream stay frozen.
How To Make Easy Baked Alaska Recipe
- Line a 9″ cake pan with foil and press down to the shape of the pan.
- Spread softened ice cream in foil-lined pan. Press top with a piece of plastic wrap and freeze until very solid, 6 hours up to overnight.
- When the ice cream is solid line another 9″ cake pan with long pieces of plastic wrap so sides overhang.
- Place one cooled chocolate cake layer on bottom of cake pan.
- Remove foil and plastic from frozen ice cream and top cake layer.
- Place second cake layer on top and use plastic overhang to cover cake. Place bake in freezer while meringue is made.
- Combine water with cornstarch and microwave for 45-60 seconds, stirring once, until thickened. Set aside.
- Beat egg whites with cream of tartar until frothy.
- Gradually beat in sugar until soft peaks form. Add cornstarch mixture and beat until peaks are stiff and glossy.
- Lift frozen cake / ice cream structure from cake pan and transport to a pie dish, removing plastic.
- Cover entire cake with meringue, sealing down to the pie dish.
- Use the back of a spoon to make weeping peaks. Replace back to the freezer until ready to serve.
- When ready to serve preheat oven to 500ºF. Bake for 3-4 minutes or flambé according to directions below.
Baked Alaska Flambé or Flaming Baked Alaska
Saveur published a creative and safe way to present flaming Baked Alaska with dramatic flair!
- While spreading on meringue nestle half of an empty egg shell on top and place cake in freezer.
- When ready to serve warm 1/3 cup of dark rum on the stove, but do not boil. Place cake onto a heat proof surface, such as a baking sheet.
- Use a small metal ladle to pour 2 tablespoons rum into the eggshell.
- Light the rum in the eggshell with a long match. Slowly and carefully continue to ladle more rum into the egg shell so it runs down onto the meringue like a lit volcano.
- Once all the alcohol has burned off cut and serve cake.
Best Way to Cut Ice Cream Cake
For a complete easy step-by-step guide, see this how to cut ice cream cake post!
First you will need a knife that is up to the task, such as a chef knife. Run very hot water in the faucet and place blade in water to warm.
Quickly wipe dry with a dish cloth and slice through cake. Repeat each time the knife cools down.
best Tips and tricks
- Like gluten-free ice cream cake, this is the perfect make-ahead dessert. Don’t plan on making this the day you are serving because it needs plenty of time to freeze and harden.
- Make sure ice cream center is very solid before layering with cake. It will save you from a runny mess later on (been there 😩)
- Successful meringue requires three things – yolk free egg whites, room temperature whites, and gradually adding sugar.
- Eggs separate easily when cold, but then place whites covered on counter to bring to room temp.
- Use any combination of ice cream and cake flavors – banana cake with toffee ice cream, chocolate cake with oreo ice cream, or white cake with strawberry. The possibilities are endless!
more Showstopping Desserts!
Blitz Torte – An explosion of textures and tastes with a crunchy, crackling meringue top, chewy, light cake, and a creamy, vanilla custard filling layered in between.
Pumpkin “PieCaken” Cake – Butterscotch blondies, pumpkin pie, and a fluffy cake all covered in whipped cream cheese frosting.
Almond Joy Cake – Easy, homemade coconut cake is layered with fluffy coconut frosting and filling, toasted almonds, and chocolate ganache.
SAVE THIS BAKED ALASKA RECIPE TO YOUR PINTEREST BOARD!
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Baked Alaska
Ingredients
- 1 recipe for 2 layer cake, baked and cooled
- 1.5 quart ice cream (any flavor), softened for 30 minutes
- 6 egg whites, room temperature
- ½ cup water
- 2 teaspoons cornstarch
- 1/2 teaspoon cream of tartar
- 3/4 cup sugar
Instructions
- Make layer cake according to recipe in two 9" cake pans. (My favorite chocolate cake recipe is from Add a Pinch) Remove cakes from pans and cool completely on wire rack. Wrap layers with plastic wrap and either freeze or set aside until ready to assemble cake.
- In one 9" cake pan, place 2 long sheets of foil, criss-crossed and pressed solidly against bottom and sides. Evenly spread the softened ice cream in the foil-lined cake pan. Press top of ice cream with plastic wrap and freeze until firm, at least 6 hours or overnight.
- To assemble cake, place 2 long sheets of plastic wrap criss-crossed and pressed solidly against bottom and sides of the other cake pan. Remove cake layers and ice cream layer from freezer. Unwrap the first cake layer and place in the plastic-lined cake pan right side up.
- Remove plastic wrap from top of ice cream. Lift the ice cream layer out of the pan and invert on top of first cake layer, gently peeling away foil. Unwrap second cake layer and place on top of ice cream layer, right side up. Lift up the excess hanging plastic wrap to cover the cake. Place the assembled cake back in the freezer until ready for the meringue.
- If you plan on finishing making the cake that day, separate eggs and set out whites to come to room temperature.
Meringue:
- Combine water with cornstarch in a small heatproof bowl. Microwave for 45-60 seconds, stirring once, until thickened. Set aside.
- In a large bowl beat egg whites with cream of tartar until frothy. Gradually beat in sugar, about 2 tablespoons at a time, until soft peaks form, about 1-2 minutes. Add cornstarch mixture and beat until peaks are stiff and glossy.
- Lift frozen cake / ice cream structure from cake pan and transport to a pie dish, removing plastic. Spoon meringue on top of cake and spread down the sides, sealing down to the pie dish so there are no gaps. Use the back of a spoon to make weeping peaks. Return cake to the freezer until ready to serve.
- When ready to serve preheat oven to 500ºF. Bake for 3-4 minutes or until meringue has golden peaks all over. Alternatively flambé according to directions in recipe notes.
- Serve immediately or place back in freezer uncovered until ready to serve. Let sit out for 30 minutes before serving or in the refrigerator for an hour.
❉DID YOU MAKE THIS RECIPE? DON’T FORGET TO GIVE IT A STAR RATING AND COMMENT BELOW!❉
Recipe Notes
- Baked Alaska is the perfect make-ahead dessert. Don’t plan on making this the day you are serving because it needs plenty of time to freeze and harden.
- Make sure ice cream center is very solid before layering with cake. It will save you from a runny mess later on (been there 😩)
- Successful meringue requires three things – yolk free egg whites, room temperature whites, and gradually adding sugar.
- Eggs separate easily when cold, but then place whites covered on counter to bring to room temp.
- Use any combination of ice cream and cake flavors – banana cake with toffee ice cream, chocolate cake with oreo ice cream, or white cake with strawberry. The possibilities are endless!
- While spreading on meringue nestle half of an empty egg shell on top and place cake in freezer.
- When ready to serve warm 1/3 cup of dark rum on the stove, but do not boil. Place cake onto a heat proof surface, such as a baking sheet.
- Use a small metal ladle to pour 2 tablespoons rum into the eggshell.
- Light the rum in the eggshell with a long match. Slowly and carefully continue to ladle more rum into the egg shell so it runs down onto the meringue like a lit volcano.
- Once all the alcohol has burned off cut and serve cake.
Nutrition
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Resources:
NPR.ORG – Baked Alaska: A Creation Story Shrouded in Mystery
What’s Cooking America – History of Baked Alaska
Ruth says
I made this recipe for my son’s with a variation- I was intimidated by making a meringue (and I don’t have a blow torch), so I followed these directions but used a chocolate buttercream icing instead of the meringue. It was a big hit with both the kids and adults! Thanks MamaGourmand!
Melissa says
I have no problems with chocolate buttercream icing, and I always think it’s a good idea. Can’t wait to try it!