Jamie Oliver Blondie Cake Recipe [Tips & Tricks]

I remember the first time I tried Jamie Oliver’s Blondie Cake. It was at a friend’s housewarming party, and everyone was raving about this dessert that looked like a rich, golden square of heaven. When I took that first bite, the chewy, buttery texture and the sweet but subtle flavors made me pause and savor the moment. It was like a warm hug on a plate-comforting and exciting all at once.

If you love brownies but want something a little different, this Blondie Cake is your go-to. It’s Jamie Oliver’s twist on the classic blondie, packed with flavor and just the right amount of gooeyness. Plus, it’s surprisingly simple to whip up, which makes it perfect for both beginners and seasoned bakers wanting a quick yet impressive dessert.

Jamie Oliver’s Blondie Cake Recipe

This blondie cake is more than just a dessert. Jamie’s recipe brings together the rich, caramel notes of brown sugar with a buttery base, studded with nuts or chocolate, depending on your mood. Unlike brownies, which use cocoa powder or melted chocolate, blondies focus on a vanilla-forward, buttery flavor with a chewy texture.

Jamie’s version is unique because it balances simplicity with richness. The ingredients are easy to find, and the method avoids complicated steps. It’s the perfect recipe if you want to impress guests or simply treat yourself with a slice of something sweet and satisfying.

Ingredients Needed

Gathering ingredients is half the fun of baking. Here’s what you’ll need for Jamie Oliver’s Blondie Cake:

• Butter – Unsalted, melted to give that rich, silky texture
• Brown sugar – Light or dark, for that deep caramel flavor
• Eggs – For structure and moisture
• Vanilla extract – To enhance the sweetness with warm aroma
• Flour – Plain all-purpose flour works best
• Baking powder – To help the cake rise slightly without getting fluffy
• Salt – To balance the sweetness and intensify flavors
• Optional extras – Chopped nuts (walnuts or pecans), chocolate chunks, or white chocolate chips for added texture and bursts of flavor

These ingredients come together to make a batter that’s thick and glossy-almost like a fudge before baking.

How To Make Jamie Oliver’s Blondie Cake

I love how Jamie’s recipes are straightforward and forgiving. Here’s the step-by-step magic:

1. Preheat your oven to around 180°C (350°F). Butter and line a baking tin to avoid sticking.
2. Melt the butter gently on the stove or microwave until just melted. Don’t let it brown.
3. Mix the brown sugar into the melted butter while it’s still warm. Stir until smooth and combined. This step helps dissolve the sugar a bit, giving a fudgier texture.
4. Add the eggs one by one, beating well after each addition. This creates an emulsion that makes the cake tender.
5. Stir in the vanilla extract for that signature sweet fragrance.
6. Sift together the flour, baking powder, and salt, then fold them gently into the wet mixture. Folding keeps the batter light but still thick.
7. Add your chosen extras like nuts or chocolate chunks. Fold them in evenly.
8. Pour the batter into your prepared tin, smooth the top, and bake for about 25-30 minutes. The key is to get a slightly underbaked center for that gooey texture.
9. Let it cool completely before slicing into squares.

Ingredient Science Spotlight

Here’s where it gets fascinating-why these ingredients do what they do:

• Butter and brown sugar: The melted butter coats the flour proteins, limiting gluten development. This gives a tender crumb instead of a chewy one. Brown sugar contains molasses, which adds moisture and acidity, helping the cake stay soft and moist.
• Eggs: They’re crucial for structure but also moisture. Beating them in slowly creates a stable mixture that traps air, giving just a touch of lift.
• Baking powder: A leavening agent that reacts to moisture and heat. In small amounts, it raises the blondie just enough to keep it from becoming a dense brick but not so much that it turns cakey.
• Vanilla extract: It’s more than flavor-it actually enhances sweetness perception and rounds out the caramel notes from the sugar.

Together, these ingredients create a unique texture-chewy on the edges, soft in the middle, and intensely flavorful.

Expert Tips

From my own baking trials and Jamie Oliver’s philosophy, here are some pro tips:

• Don’t overmix the batter once you add the flour. Overworking gluten makes the blondie tough.
• Watch your bake time closely. Oven temps vary, and blondies can dry out quickly if overbaked. Pull them out when a skewer comes out with a few moist crumbs.
• Use good quality vanilla extract. It makes a surprisingly big difference in flavor depth.
• For extra gooeyness, slightly underbake and let the blondie cool completely in the tin before cutting.
• Line your tin with parchment paper that hangs over the sides. It makes removing the whole blondie block easy and clean.

Recipe Variations

Want to switch things up? Here are some delicious twists:

• Nut-free version: Replace nuts with dried fruits like cranberries or cherries for tart bursts.
• Chocolate lover’s blondie: Add chunks of dark or milk chocolate inside the batter and sprinkle some on top before baking.
• Salted caramel blondie: Drizzle caramel sauce on top just after baking and sprinkle with flaky sea salt.
• Vegan adaptation: Swap butter for coconut oil and eggs for flax eggs (1 tbsp flaxseed meal + 3 tbsp water per egg).
• Spiced blondie: Add a teaspoon of cinnamon or mixed spice for a warming twist.

Final Words

This blondie cake isn’t just a recipe, it’s an experience. It takes you back to cozy kitchens, sharing sweet moments with friends and family. Jamie Oliver’s recipe hits that perfect balance of indulgence and simplicity, making it a kitchen staple for me.

Whether you’re baking for a special occasion or just craving a treat, this blondie cake is a guaranteed crowd-pleaser. The golden crust, the soft center, and the rich caramel flavors-it all comes together like a little piece of dessert magic.

FAQs

What Ingredients Do I Need For Jamie Oliver’s Blondie Cake?

You’ll need butter, brown sugar, eggs, vanilla extract, flour, baking powder, and white chocolate chips.

Can I Use Dark Chocolate Instead Of White Chocolate For Blondies?

It’s best to stick with white chocolate for the classic blondie taste, but dark chocolate could give a unique twist.

How Do I Know When The Blondie Cake Is Fully Baked?

Insert a toothpick into the center. It should come out with just a few crumbs. If it’s wet, bake a bit longer.

Can I Make Jamie Oliver’s Blondie Cake Without Eggs?

You can try using egg substitutes like flaxseed or applesauce, but it might alter the texture slightly.

How Long Should I Bake Jamie Oliver’s Blondie Cake?

Bake it for about 25-30 minutes at 180°C (350°F), but check with a toothpick to be sure.

What Should The Texture Of A Blondie Be Like?

Blondies should be dense, soft, and chewy, not cake-like or overly firm.

Can I Add Other Mix-ins To The Blondie Batter?

Absolutely! You can add nuts, dried fruit, or even swirl in caramel or peanut butter for extra flavor.

How Do I Store Jamie Oliver’s Blondie Cake?

Store them in an airtight container at room temperature for up to 3 days or refrigerate them for a week.

Can I Freeze Blondies For Later?

Yes, you can wrap them in plastic wrap and foil, then freeze for up to 3 months.

Can I Make This Recipe In A Different Pan Size?

You can use a different pan, but make sure to adjust the baking time based on the size of the pan.