St Patricks Green Velvet Mini Bundt Cakes (Printable)
Moist green velvet mini cakes with subtle chocolate, vanilla glaze, and festive sprinkles.
# What You’ll Need:
→ Cake Batter
01 - 1 ¼ cups all-purpose flour
02 - 2 tablespoons unsweetened cocoa powder
03 - ½ teaspoon baking soda
04 - ¼ teaspoon 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 teaspoons vanilla extract
10 - 1 teaspoon white vinegar
11 - ½–1 tablespoon green gel food coloring
→ Vanilla Glaze
12 - 1 cup powdered sugar, sifted
13 - 2–3 tablespoons milk
14 - ½ teaspoon vanilla extract
→ Decoration
15 - Green and gold sprinkles
# How-To Steps:
01 - Preheat the oven to 350°F. Grease a mini bundt pan thoroughly with butter or nonstick spray.
02 - In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt. Set aside.
03 - In a large bowl, beat the softened butter and sugar together until light and fluffy, about 3 minutes.
04 - Add eggs one at a time, mixing well after each addition.
05 - In a separate small bowl, combine buttermilk, vanilla extract, vinegar, and green food coloring.
06 - Add half of the dry ingredients to the butter mixture, mixing just until combined. Pour in the buttermilk mixture and mix briefly. Add the remaining dry ingredients and mix until smooth.
07 - Spoon the batter evenly into the prepared mini bundt pans, filling each about two-thirds full. Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean.
08 - Cool cakes in the pan for 10 minutes, then carefully invert onto a 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 -
- The texture is incredibly moist with just a hint of chocolate that makes people guess what's inside
- These miniature beauties are portion perfect and look stunning on any dessert spread
02 -
- Gel food coloring is absolutely necessary, as liquid coloring will never give you that vibrant emerald hue
- Room temperature ingredients are non negotiable for proper emulsification and even baking
03 -
- Use a pastry brush to get butter into every crevice of the bundt pan for flawless release
- Tap the filled pan gently on the counter to release any air pockets before baking