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A St. Patrick's Day Bundt Cake with white icing drizzle and green/orange sprinkles, showing a slice cut out revealing a green interior.

St. Patrick’s Day Bundt Cake

  • Author: Emma
  • Total Time: 80 min
  • Yield: 12 servings 1x
  • Diet: Vegetarian

Description

A festive and easy-to-make green Bundt cake perfect for St. Patrick’s Day celebrations, topped with a simple vanilla buttercream.

Ingredients

Scale
  • 3 cups (345 g) cake flour
  • 1 tbsp (10 g) baking powder
  • 1 tsp (5 g) salt
  • 1 cup (226 g) unsalted butter, at room temperature
  • 1 3/4 cups (350 g) granulated sugar
  • 3 eggs, at room temperature
  • 2 egg whites, at room temperature
  • 2 tsp. (8.4 g) mint extract
  • 1 tsp (4.2 g) vanilla extract
  • 1 cup (240 g) buttermilk, at room temperature
  • 3/4 cup (180 g) sour cream, at room temperature
  • green food coloring, optional
  • 2 cups (452 g) unsalted butter, slightly cold (for buttercream)
  • 6 cups (725 g) powdered sugar, measured and then sifted (for buttercream)
  • 1/4 cup (57.75 g) heavy whipping cream (for buttercream)
  • 1 tsp (4.2 g) vanilla extract (for buttercream)
  • pinch of salt (for buttercream)

Instructions

  1. Preheat the oven to 325 degrees F. Spray your bundt pan with nonstick spray, coat with flour, and set aside.
  2. In a medium size mixing bowl, combine the flour, baking powder, and salt. Whisk to combine. Set aside.
  3. In the bowl of an electric mixer, fitted with the paddle attachment, beat the butter and the sugar together on medium speed for about 2 to 3 minutes.
  4. Add the eggs and egg whites, in three additions, mixing well between each addition and scraping down the sides of the bowl. Stir in the extracts.
  5. With the mixer on low speed, alternately add the flour mixture and the buttermilk to the butter mixture, starting and finishing with the flour mixture. Mix until combined.
  6. Fold in the sour cream and food coloring.
  7. Pour the batter into your prepared bundt pan. Bake for about 50 to 55 minutes, or until a toothpick inserted in the center of the cake comes out with a few moist crumbs on it.
  8. Let the cake cool completely in the bundt pan before inverting onto a wire rack. Leave the cake in the pan for one hour before flipping it.
  9. For the buttercream, beat the slightly cold butter in the bowl of an electric mixer fitted with the paddle attachment for a few minutes until it is lighter in color and fluffier.
  10. With the mixer on low speed, gradually add the powdered sugar, followed by the cream, vanilla, and salt.
  11. Turn the mixer to medium-high and beat the buttercream for about 3 to 5 minutes, until it is nearly white in color and fluffy in texture.

Notes

  • Cool the cake completely in the pan before inverting to prevent sticking and breaking.
  • Use room temperature ingredients for the cake batter for best mixing results.
  • Prep Time: 25 min
  • Cook Time: 55 min
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice
  • Calories: 550
  • Sugar: 65
  • Sodium: 250
  • Fat: 32
  • Saturated Fat: 18
  • Unsaturated Fat: 14
  • Trans Fat: 0.5
  • Carbohydrates: 68
  • Fiber: 1
  • Protein: 5
  • Cholesterol: 110

Keywords: St. Patrick’s Day Bundt Cake, green bundt cake recipe, St. Patrick’s Day dessert cake, festive holiday bundt cake, easy St. Patrick’s Day cake, green foods for party

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Find it online: https://senarecipes.com/st-patricks-day-bundt-cake-recipe/