St. Patricks Green Velvet Mini Bundt Cakes (Printable)

Moist, vibrantly green mini bundt cakes with subtle chocolate, topped with creamy vanilla glaze and festive sprinkles for St. Patricks Day celebrations.

# Ingredient List:

→ 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

# Steps:

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 medium bowl. Set aside.
03 - Beat softened butter and sugar in large bowl until light and fluffy, approximately 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.
08 - Bake for 18–22 minutes 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.
11 - Drizzle glaze over cooled cakes. Decorate with green and gold sprinkles as desired.

# Expert Tips:

01 -
  • The texture is incredibly moist and tender, almost like a cupcake crossed with a pound cake
  • That subtle chocolate flavor keeps them from being too sweet or one dimensional
  • Mini portions mean everyone can have their own adorable individual cake
  • The vanilla glaze balances the slight tang from buttermilk perfectly
02 -
  • Room temperature ingredients are non negotiable here, cold eggs or butter will not properly emulsify
  • Do not overmix once the flour is added or your tender mini cakes will become tough and dense
  • Gel food coloring is far superior to liquid, which can throw off the batter consistency
  • Wait until cakes are completely cool before glazing or the icing will melt right off
03 -
  • Sift your powdered sugar before making the glaze to avoid any lumpy spots
  • Add a teaspoon of Irish cream liqueur to the glaze for an adult only version
  • Buttermilk substitute works in a pinch but the real thing gives better texture and flavor

Go Back