St. Patricks Green Velvet Mini Bundt Cakes (Print Version)

Moist green velvet mini cakes with subtle chocolate, creamy vanilla glaze, and festive sprinkles.

# 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 flour, cocoa powder, baking soda, and salt in 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 - In separate small bowl, combine buttermilk, vanilla extract, vinegar, and green food coloring.
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.
08 - Bake for 18–22 minutes, or until toothpick inserted into center comes out clean.
09 - 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 sprinkles as desired.

# Expert Advice:

01 -
  • The texture is impossibly moist with just a whisper of chocolate that makes people guess what's inside
  • Mini bundts feel fancy and special but come together in under an hour
  • That vibrant green color makes everything feel like a celebration
02 -
  • Room temperature ingredients combine better and create a more tender texture
  • Let the cakes cool completely before glazing or it will slide right off
  • Gel food coloring is much more concentrated than liquid, so start small
03 -
  • Make your own buttermilk by mixing regular milk with a teaspoon of lemon juice and letting it sit for five minutes
  • Add a teaspoon of Irish cream liqueur to the glaze for a grownup version that's absolutely divine

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