I still remember the first time I came across Jamie Oliver’s Blondie Cake recipe. I was scrolling through a food blog one lazy Sunday afternoon when the picture of the golden, soft, and chewy cake immediately caught my eye. It looked like the perfect mix between a brownie and a cake-rich yet light. Naturally, I couldn’t resist trying it out. And I’m so glad I did! The first bite was heavenly-crispy edges, gooey middle, and a sweetness that wasn’t overpowering. That moment stuck with me, and I’ve since shared this cake with so many friends and family.
For those who haven’t had the pleasure of baking a blondie cake, it’s like the fun, laid-back cousin of the brownie. This treat is easy to make and is perfect for any occasion-whether you’re hosting a gathering or just need something sweet to nibble on during a Netflix binge.
Jamie Oliver’s Blondie Cake Recipe
Jamie Oliver’s recipe is simple but packed with flavor. What I love about his approach is that it’s never overly complicated, and it always feels like home-baked comfort. I’ve adapted the recipe over time, but it all starts with his original blueprint. You’ll get a cake that’s soft and buttery, with a touch of caramelized sweetness and that perfect gooey texture in the center.
Here’s The Basic Rundown Of The Recipe
- Prep Time: 10 minutes
- Cook Time: 20-25 minutes
- Difficulty: Easy
- Yields: 8-12 servings (depending on how big you cut the slices)
Ingredients Needed
Before jumping into the baking, it’s important to know exactly what you need. The ingredients for Jamie Oliver’s Blondie Cake are pretty straightforward, but the combination of them creates the perfect balance of sweetness, texture, and flavor.
Here’s What You’ll Need
- Butter (unsalted): 100g – Adds richness and a soft texture.
- White chocolate: 200g – This is the heart of the blondie. It gives that signature creamy, slightly sweet flavor.
- Brown sugar: 150g – The molasses in brown sugar adds a subtle caramel taste.
- Eggs: 2 large – These are the binding agents that help create that moist crumb.
- Plain flour: 150g – Gives structure to the blondie, allowing it to hold together without being too dense.
- Baking powder: 1 tsp – Helps the cake rise.
- Vanilla extract: 1 tsp – A classic addition for warmth and depth.
- A pinch of salt – Brings out all the other flavors.
How To Make Jamie Oliver’s Blondie Cake
Making this cake is almost as satisfying as eating it. It’s a step-by-step process, but nothing too technical-just a bit of mixing and patience.
Here’s how I make it:
- Preheat your oven to 180°C (350°F). Grease and line a baking tin (about 20×20 cm is ideal).
- Melt the butter and white chocolate together in a heatproof bowl over simmering water (or in the microwave in short bursts). Stir often until completely melted and smooth.
- Mix the sugar, eggs, and vanilla in a bowl. Beat them together until pale and fluffy, which helps give the cake its airy texture.
- Combine the wet and dry ingredients. Slowly fold in the melted butter-chocolate mixture into the egg-sugar mix. Then, sift in the flour, baking powder, and salt. Mix just until combined-don’t overmix or your blondies will be dense.
- Pour the batter into the tin and spread it out evenly. The batter should be thick but spreadable.
- Bake for 20-25 minutes, checking after 20 minutes. The blondie is done when the edges are golden and the middle is just slightly set. It’ll firm up as it cools, but the inside should remain gooey.
- Cool in the tin for about 10 minutes before slicing. This allows the blondies to set and makes them easier to cut.
Ingredient Science Spotlight
The ingredients in a blondie cake are pretty simple, but each one plays a key role in its final texture and flavor. Let’s break it down:
- Butter and White Chocolate: Both fat-rich ingredients give the blondie a soft and chewy texture. The white chocolate adds sweetness and richness without being overpowering, unlike dark chocolate.
- Brown Sugar: This isn’t just for sweetness. The molasses in the brown sugar helps retain moisture and creates a soft crumb, which is essential in any good blondie.
- Eggs: Eggs provide structure, moisture, and richness. They also help with binding the ingredients, which gives the blondie its signature dense-but-not-too-dense texture.
- Flour and Baking Powder: These are your building blocks. The flour forms the cake structure, while the baking powder helps the blondie rise just enough to create that slightly fluffy interior.
- Vanilla and Salt: Vanilla enhances all the other flavors, and a pinch of salt brings out the caramel and white chocolate tones.
Expert Tips
If you want to elevate this recipe or avoid common mistakes, here are a few tips I swear by:
- Use high-quality white chocolate. Don’t skimp on this; it makes a big difference in flavor.
- Don’t overbake. A slightly underdone blondie is ideal. If you’re unsure, take it out of the oven when it’s golden on top but still a bit wobbly in the middle.
- Chill before slicing. Once the blondie has cooled, refrigerate it for about 30 minutes before slicing. This helps the texture firm up and makes cleaner cuts.
- Add mix-ins. Throw in some chopped nuts or toffee bits for added texture and flavor. I’ve even added a bit of white chocolate chip drizzle on top for extra sweetness!
Recipe Variations
While Jamie’s original blondie recipe is perfection, there are a ton of ways you can make it your own. Here are some fun variations to try:
- Nutty Blondies: Add roughly chopped macadamia nuts, walnuts, or pecans to the batter for an extra crunch.
- Spiced Blondies: A pinch of cinnamon or nutmeg adds a warm flavor profile, perfect for the fall or winter.
- Fruit-filled Blondies: Toss in some dried cherries, cranberries, or raisins for a fruity twist. The tartness will balance out the sweetness.
- Toffee & White Chocolate: Replace some of the white chocolate with crushed toffee pieces for a buttery, caramel flavor.
- Vegan Blondies: Replace the eggs with flax eggs and the butter with vegan butter or coconut oil. You can swap in dairy-free chocolate, too.
Final Words
Jamie’s blondie cake recipe is one of those that never fails. It’s perfect for beginners or seasoned bakers who just want something easy and tasty. It’s become a staple in my kitchen, especially when I need something to bring to a potluck or want to treat myself to something sweet without a ton of effort.
Whether you’re baking it for a special occasion or just because, the blondie is bound to impress anyone who takes a bite. Trust me, once you try it, you’ll be hooked.
FAQs
What Makes Jamie Oliver’s Blondie Cake Different From Regular Brownies?
Jamie Oliver’s blondie cake swaps cocoa for white chocolate, giving it a rich, creamy texture and a lighter color than traditional brownies.
Can I Make Jamie Oliver’s Blondie Cake Without Eggs?
Yes, you can try substituting the eggs with flaxseed meal or an egg replacer to make it egg-free while keeping the texture intact.
How Long Do I Bake Jamie Oliver’s Blondie Cake?
The blondie cake usually bakes for about 25-30 minutes, but check with a toothpick-it should come out slightly moist, not wet.