St. Patricks Green Velvet Mini Bundt Cakes (Printer-Friendly)

Vibrant green mini bundt cakes with hint of chocolate and creamy vanilla glaze

# What You'll 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

# How to Make It:

01 - Preheat oven to 350°F. Grease mini bundt pan thoroughly 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 large bowl until light and fluffy, about 3 minutes.
04 - Add eggs one at a time, mixing well after each addition.
05 - Combine buttermilk, vanilla extract, vinegar, and green food coloring in separate small bowl.
06 - Add half of dry ingredients to butter mixture, mixing just 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. Bake for 18–22 minutes until toothpick inserted into center comes out clean.
08 - Cool cakes in pan for 10 minutes, then carefully invert onto wire rack to cool completely.
09 - Whisk powdered sugar, milk, and vanilla extract until smooth and pourable. Drizzle over cooled cakes.
10 - Decorate with green and gold sprinkles as desired.

# Expert Advice:

01 -
  • These little cakes manage to be both playful and genuinely delicious, with that classic red velvet tang hidden beneath all that festive green
  • The mini bundt shape creates more edges for that creamy vanilla glaze to cling to, which is really the whole point anyway
  • They come together faster than you'd think, leaving you more time to help with shoebox leprechaun traps
02 -
  • Room temperature ingredients are not optional here, cold eggs or buttermilk will curdle your butter mixture and ruin the texture
  • Gel food coloring is absolutely worth the extra trip to the store, liquid coloring will never give you that vibrant green without thinning your batter
  • Let the glaze set for at least 30 minutes before stacking or storing these, or you'll end up with one big glued together mess
03 -
  • Use a pastry brush to get butter into every nook and cranny of your bundt pan, or use a baking spray with flour
  • If you don't have buttermilk, mix regular milk with a teaspoon of lemon juice and let it sit for five minutes
  • The glaze should be thick enough to coat a spoon but thin enough to pour, add milk one teaspoon at a time to get it right

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