Green Velvet Mini Bundt Cakes (Printable Version)

Moist green mini bundt cakes with subtle chocolate, topped with vanilla glaze and sprinkles.

# 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 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; 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.
08 - Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean.
09 - Cool cakes in the pan for 10 minutes, then carefully invert onto a wire rack to cool completely.
10 - Whisk powdered sugar, milk, and vanilla extract until smooth and pourable. Drizzle over cooled cakes.
11 - Decorate with green and gold sprinkles as desired.

# Expert Advice:

01 -
  • The texture is impossibly moist thanks to buttermilk and that clever vinegar trick
  • People genuinely gasp when they see them on a dessert platter
  • The chocolate flavor keeps it sophisticated despite the festive color
  • They bake faster than full sized cakes so you can taste test sooner
02 -
  • Gel food coloring is absolutely necessary liquid coloring will never give you that vibrant green
  • Room temperature ingredients prevent the batter from separating or becoming dense
  • Overfilling the bundt pans will cause them to stick so measure carefully
  • The vinegar smell completely disappears during baking so do not worry
03 -
  • Brush the bundt pan with melted butter then dust with flour for guaranteed easy release
  • Rotate the pan halfway through baking if your oven has hot spots
  • Let the glaze set for at least 15 minutes before stacking or serving

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