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 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.
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 - For the glaze, 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 Tips:
01 -
- The chocolate flavor is subtle and sophisticated, not overwhelming like some red velvet recipes
- These little cakes freeze beautifully, so you can make them weeks ahead and just glaze before serving
02 -
- Gel food coloring is absolutely worth it here, as liquid coloring can throw off your batter consistency and give you a duller green
- Room temperature ingredients are nonnegotiable for proper emulsification and even baking
03 -
- Use a pastry brush to get butter into all those little crevices in your bundt pan
- Chill your glaze for 5 minutes if it's too runny, but bring it back to room temp before using