Chocolate Bundt with Baileys Pumpkin Spice

Prep Time:
20 mins
Cooking Time:
30 mins

Chocolate Bundt with Baileys Pumpkin Spice.


250g light brown sugar

1 cup olive oil

pinch vanilla

110g cocoa powder

2 eggs

250ml whole milk

240g plain flour

2 tsp bicarbonate of soda

pinch sea salt

1 cup cooled espresso


For the buttercream

100g unsalted butter, softened

300g icing sugar, sifted

1 tsp vanilla extract

75ml Baileys Pumpkin Spice


To decorate – anything you like! I used toasted nuts, painted with gold edible lustre dust & some Autumn leaves



  • Make up the coffee & leave it to cool
  • Beat together the olive oil, sugar & vanilla
  • Add the eggs & milk & beat gently until well combined
  • Sift together the cocoa, bicarb, flour & salt. Stir until evenly combined, then beat into the batter until smooth.
  • Slowly add the cooled coffee until just combined evenly.
  • Pour into a well greased 9″ bundt tin
  • Bake 25-30 mins or until a toothpick inserted into the centre comes out clean

For the buttercream:

  • Beat the butter until light & fluffy
  • Add the sugar, vanilla & Baileys Pumpkin Spice
  • Beat on low to combine, then on high for 5 minutes

Decorate as you like!

Lily Vanilli