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.
Want to Save This Recipe?
Enter your email below & we'll send it straight to your inbox. Plus you’ll get affordable and easy gluten-free recipes delivered each week!
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…
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.
Free Guide! 5 easy tips for baking like a gluten-free pro!
Simple hacks for fail-proof gluten-free dishes every time!
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.
Let’s Make This Together!
- 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.
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!
Save this recipe to your pinterest board!
Let’s be friends on Pinterest! I’m always sharing great recipes!
Did you make this recipe? I love hearing from you! Leave a star rating and comment below the recipe card. It helps others when searching for recipes and I appreciate feedback from our community. You will always hear back from me! -Melissa
Baked Alaska
Ingredients
- 1 (1) recipe for 2 layer cake, baked and cooled
- 1.5 quart (1.5 quart) ice cream (any flavor), softened for 30 minutes
- 6 (6) egg whites, room temperature
- ½ cup water
- 2 teaspoons cornstarch
- ½ teaspoon (pinch) cream of tartar
- ¾ cup (200 g) sugar
Instructions
- Make layer cake according to recipe in two 9" cake pans. 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.1 recipe for 2 layer 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.1.5 quart ice cream (any flavor)
- 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.½ cup water, 2 teaspoons cornstarch
- 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.6 egg whites, ½ teaspoon cream of tartar, ¾ cup sugar
- 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.
Notes
This post contains affiliate links. My opinions are always my own. If you purchase a product through an affiliate link, I make a small commission – at no cost to you. Read full disclosure policy here.
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!
I have no problems with chocolate buttercream icing, and I always think it’s a good idea. Can’t wait to try it!