I still remember the first time I tried Jamie Oliver’s Blondie Cake. I was at a small weekend cooking workshop, nervous about baking anything beyond cookies. When the blondie came out of the oven, golden and slightly crisp on top, I knew I’d discovered something special. The smell alone filled the room with warmth and comfort. There’s something magical about blondies-they sit somewhere between a cookie and a cake but have a charm all their own.
This recipe isn’t just about following steps. It’s about embracing textures, flavors, and the little science experiments that happen in your kitchen. It’s about watching simple ingredients transform into a decadent treat that makes everyone pause and smile.
Jamie Oliver’s Blondie Cake Recipe
Jamie Oliver’s approach to blondies is simple, rustic, and full of flavor. Unlike some recipes that feel fussy or intimidating, his version emphasizes the joy of cooking. He leans into rich brown sugar, soft butter, and a touch of vanilla to create that signature caramel-like taste.
The beauty of this recipe is its balance:
- Soft and chewy inside
- Slightly crisp on the edges
- Sweet but not overpowering
- Perfect with a cup of tea or a scoop of ice cream
Jamie’s method also encourages intuition. Once you understand the basics, you can adjust and play with flavors, making it truly your own.
Ingredients Needed
The ingredients are simple but crucial. I always line them up before starting because the process feels smoother and more meditative that way.
You’ll need:
- 250g unsalted butter, softened
- 200g light brown sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 200g plain flour
- 1 teaspoon baking powder
- 100g white chocolate chunks
- Optional: 50g nuts like walnuts or pecans for added crunch
A few notes:
- Butter should be soft but not melted
- Brown sugar adds that deep caramel flavor
- Eggs act as a binder and contribute to the moist texture
How To Make Jamie Oliver’s Blondie Cake
I like to think of this process like building layers of love. Each step has a little magic.
- Preheat and prepare – Set the oven to 180°C. Line a baking tin with parchment paper.
- Cream butter and sugar – Beat the butter and sugar together until light and fluffy. I usually do this by hand once, just to feel the texture change.
- Add eggs and vanilla – Beat in the eggs one at a time. Add vanilla extract. The batter will become silky and aromatic.
- Mix dry ingredients – In a separate bowl, combine flour and baking powder. Gently fold this into the wet mixture.
- Add chocolate and nuts – Stir in the white chocolate chunks and nuts. These create pockets of gooey texture and crunch.
- Bake – Pour the batter into the prepared tin and bake for 25-30 minutes. Check with a toothpick-it should come out slightly moist.
- Cool and enjoy – Let the blondie cool before cutting. This allows flavors to settle and the texture to perfect.
Ingredient Science Spotlight
Understanding why each ingredient works changes how you bake. I learned this the hard way after many failed attempts.
- Butter – Adds fat for richness and moisture. When creamed with sugar, it traps air that helps the cake rise.
- Brown sugar – Contains molasses, giving that caramel-like depth and retaining moisture.
- Eggs – Proteins provide structure and stability. Overbeating can make the blondie tough.
- Flour – Provides the base. The protein content influences chewiness.
- White chocolate – Adds sweetness and creamy pockets that melt during baking.
Knowing this, you can tweak ingredients without fear, like swapping chocolate types or adjusting sugar levels.
Expert Tips
From personal experience, small tweaks make a big difference.
- Use room temperature butter for smoother batter
- Don’t overmix once the flour is added; it keeps the texture soft
- Check for doneness a few minutes early; every oven is different
- Use parchment paper to avoid sticking and easy removal
- Let blondies cool in the tin for 10 minutes before moving to a wire rack
Recipe Variations
One of my favorite things about this recipe is how versatile it is. Here are some ways I’ve played with it:
- Nutty Blondies – Add a mix of almonds, hazelnuts, or pecans
- Chocolate Swirl – Drop in dark chocolate chunks or swirl in Nutella
- Citrus Twist – Add orange zest for a bright, fresh note
- Vegan Version – Swap butter for plant-based margarine and eggs for flax eggs
Final Words
Every time I bake this blondie cake, it brings back memories of warmth, laughter, and kitchen experiments gone right. It’s simple yet indulgent. You don’t need fancy tools, just a bit of patience and love for the process.
The smell alone is enough to pull friends and family into the kitchen. And when you take that first bite, the golden top, chewy middle, and pockets of chocolate feel like a small celebration.
FAQs
What Ingredients Do I Need For Jamie Oliver’s Blondie Cake?
You’ll need butter, dark brown sugar, eggs, vanilla extract, plain flour, baking powder, and white chocolate.
How Long Does Jamie Oliver’s Blondie Cake Take To Bake?
It takes around 25-30 minutes to bake at 180°C (350°F). You want it golden on top but still a bit soft inside.
Can I Use Milk Chocolate Instead Of White Chocolate For The Blondie Cake?
Yes, you can swap white chocolate for milk chocolate if you prefer a sweeter flavor.