Baked Alaska

Experience the epitome of dessert elegance with Baked Alaska, a show-stopping treat that combines fire and ice in a culinary spectacle.

This classic confection features a layer of cake, crowned with a dome of velvety ice cream, all encased in a blanket of billowy meringue.

The result? A masterpiece that’s briefly baked to golden perfection, creating a warm exterior that contrasts with the chilly interior.

Be sure to check out our other dessert recipes, too!

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Homemade Toasted Baked Alaska with Chocolate Berry Vanilla Ice Cream

Prepare to dazzle your taste buds with this harmonious union of textures and temperatures in a dessert that’s as impressive to make as it is to savor.

Is Baked Alaska a Cake

Baked Alaska is a unique dessert that typically consists of three main components: a base layer of cake or brownie, a layer of ice cream, and a meringue topping.

While it incorporates a layer akin to cake or brownie, it’s not considered a traditional cake.

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The defining feature is the contrast between the warm, toasted meringue exterior and the cold, frozen interior, creating a delightful interplay of textures and temperatures.

baked alaska - ice cream and cake
Homemade Toasted Baked Alaska with Chocolate Berry Vanilla Ice Cream

It’s a dessert known for its dramatic presentation and delicious combination of flavors and textures.

Is Baked Alaska French

Baked Alaska is not specifically French in origin — its roots are a bit more complex. Although it gained popularity in the United States, its history has ties to different countries.

The dish is said to have been created in the 19th century, and both the United States and France lay claim to its invention.

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The concept of combining ice cream and meringue, then briefly baking it to create a hot-cold contrast, has been attributed to French chefs as well as American ones.

Homemade Toasted Baked Alaska with Chocolate Berry Vanilla Ice Cream

So, while not exclusively French, Baked Alaska has culinary connections to both sides of the Atlantic.

How to Store Baked Alaska

To store Baked Alaska, it’s crucial to wrap it tightly to prevent freezer burn. Once you’ve baked and browned the meringue, let it cool briefly. Wrap the entire Baked Alaska securely with plastic wrap, ensuring that it’s airtight.

For an extra layer of protection, you can place it in a freezer bag or cover it with aluminum foil. Label the package with the date to keep track of its freshness.

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When ready to enjoy, thaw the Baked Alaska in the refrigerator for about 30 minutes before serving, allowing it to soften slightly for better texture.

baked alaska perfectly toasted

Avoid storing it in the freezer for an extended period, as the meringue might lose its desirable texture over time.

Baked Alaska Ingredients

For the full ingredients and recipe, scroll down to the recipe card.

  • all-purpose flour
  • unsweetened cocoa powder
  • granulated sugar
  • baking powder
  • baking soda
  • salt
  • 2% milk
  • canola oil
  • eggs
  • nonstick cooking spray
  • ice cream, any flavor
  • egg whites
  • cream of tartar
  • vanilla extract

How to Cook Baked Alaska

Preheat the oven to 350°F. In a large bowl, whisk together flour, cocoa powder, 1 cup sugar, baking powder, baking soda and salt. Create a well in the center and add milk, canola oil, and eggs. Whisk until well-blended, then beat the batter until smooth for about 3 minutes.

Pour the batter into a greased 9-inch round cake pan. Bake for 25-28 minutes. Allow the cake to cool completely on a wire rack, then wrap it in plastic wrap and freeze for 1 hour.

Prepare a glass bowl by spraying it with nonstick cooking spray and lining it with plastic wrap, ensuring some overhangs. Scoop ice cream into the bowl, leveling it, and fold the plastic wrap over the ice cream. Freeze for 2 hours.

Unwrap the cake and place it on a plate. Unwrap the ice cream and position it on top of the cake. Wrap them together and freeze for an additional 2 hours.

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In a medium bowl, beat egg whites and cream of tartar until frothy. Add the remaining sugar and vanilla extract, continuing to beat until stiff peaks form.

baked alaska with strawberry ice cream

Preheat the oven to 500°F. Unwrap the stacked cake and place it on an oven-safe plate. Spread the meringue over the cake in swirling motions. Bake for 2-4 minutes until the meringue peaks are brown, and the remaining meringue has a dry appearance.

Serve the baked Alaska immediately or cover with plastic wrap and place in the freezer.

A special thanks to Culinary.net for this recipe adapted from Milk Means More.

Baked Alaska Recipe Video

Fun Ice Cream Cake Ideas

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Baked Alaska

Baked Alaska

Yield: 16

Experience the epitome of dessert elegance with Baked Alaska, a show-stopping treat that combines fire and ice in a culinary spectacle.

Ingredients

  • 1/2 cup, plus 6 tablespoons, all-purpose flour
  • 6 tablespoons unsweetened cocoa powder
  • 1 cup, plus 2/3 cup, granulated sugar, divided
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup 2% milk
  • 1/4 cup canola oil
  • 2 eggs
  • nonstick cooking spray
  • 1 1/2 quarts ice cream, any flavor
  • 3 large egg whites
  • 1/8 teaspoon cream of tartar
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat the oven to 350°F. In a large bowl, whisk together flour, cocoa powder, 1 cup sugar, baking powder, baking soda and salt. Create a well in the center and add milk, canola oil, and eggs. Whisk until well-blended, then beat the batter until smooth for about 3 minutes.
  2. Pour the batter into a greased 9-inch round cake pan. Bake for 25-28 minutes. Allow the cake to cool completely on a wire rack, then wrap it in plastic wrap and freeze for 1 hour.
  3. Prepare a glass bowl by spraying it with nonstick cooking spray and lining it with plastic wrap, ensuring some overhangs. Scoop ice cream into the bowl, leveling it, and fold the plastic wrap over the ice cream. Freeze for 2 hours.
  4. Unwrap the cake and place it on a plate. Unwrap the ice cream and position it on top of the cake. Wrap them together and freeze for an additional 2 hours.
  5. In a medium bowl, beat egg whites and cream of tartar until frothy. Add the remaining sugar and vanilla extract, continuing to beat until stiff peaks form.
  6. Preheat the oven to 500°F. Unwrap the stacked cake and place it on an oven-safe plate. Spread the meringue over the cake in swirling motions. Bake for 2-4 minutes until the meringue peaks are brown, and the remaining meringue has a dry appearance.
  7. Serve immediately or cover with plastic wrap and place in the freezer.
Nutrition Information:
Yield: 16 Serving Size: 1
Amount Per Serving: Calories: 201Total Fat: 10gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 46mgSodium: 181mgCarbohydrates: 24gFiber: 1gSugar: 19gProtein: 4g

Nutrient values are only estimates provided by online calculators. Various factors can change the nutritional information in any given recipe.

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