Green Velvet Mini Bundt Cakes (Printable)
Vibrantly green mini bundt cakes with subtle chocolate, vanilla glaze, and festive sprinkles for St. Patricks Day.
# What You Need:
→ Cake Batter
01 - 1 ¼ cups all-purpose flour
02 - 2 tbsp unsweetened cocoa powder
03 - ½ tsp baking soda
04 - ¼ tsp salt
05 - ½ cup unsalted butter, softened
06 - 1 cup granulated sugar
07 - 2 large eggs, room temperature
08 - ½ cup buttermilk, room temperature
09 - 2 tsp vanilla extract
10 - 1 tsp white vinegar
11 - ½–1 tbsp green gel food coloring
→ Vanilla Glaze
12 - 1 cup powdered sugar, sifted
13 - 2–3 tbsp milk
14 - ½ tsp vanilla extract
→ Decoration
15 - Green and gold sprinkles
# Directions:
01 - Preheat oven to 350°F. Thoroughly grease mini bundt pan with butter or nonstick spray.
02 - Whisk together flour, cocoa powder, baking soda, and salt in a medium bowl. Set aside.
03 - Beat softened butter and sugar in a large bowl until light and fluffy, approximately 3 minutes.
04 - Add eggs one at a time, mixing thoroughly after each addition.
05 - Combine buttermilk, vanilla extract, vinegar, and green food coloring in a separate small bowl.
06 - Add half the dry ingredients to butter mixture, mixing until combined. Pour in buttermilk mixture and mix briefly. Add remaining dry ingredients and mix until smooth.
07 - Spoon batter evenly into prepared mini bundt pans, filling each about two-thirds full.
08 - Bake for 18–22 minutes until a toothpick inserted into the center comes out clean.
09 - Let cakes cool in pan for 10 minutes, then carefully invert onto wire rack to cool completely.
10 - Whisk powdered sugar, milk, and vanilla extract until smooth and pourable. Drizzle over cooled cakes.
11 - Sprinkle with green and gold decorations as desired.
# Expert Tips:
01 -
- The chocolate undertone sneaks up on you in the best possible way
- Mini bundts bake faster than a full cake and look adorable displayed together
- That vibrant green color makes people smile before they even take a bite
02 -
- Overfilling the bundt cavities causes cakes to bake into each other and lose their shape
- Letting the cakes cool completely before glazing prevents the icing from melting off
03 -
- Room temperature ingredients blend more easily and create a finer crumb
- The vinegar might seem unusual but it is essential for that classic velvet texture