Grasshopper Cake

What You’ll Need

The ingredients list for this grasshopper cake is ridiculously simple! Scroll to the printable recipe card at the bottom of the post for exact ingredient amounts.

Cake:

• White cake mix – I use Duncan Hines and I do recommend sticking with that brand if possible. It’s amazing to me how cake mixes continue to change through the years, from ingredients to box size. For example, the original recipe card calls for a white cake mix that’s larger in size, with “pudding in the mix” – now you can’t find anything like that!
• All-purpose flour – I added this to the recipe after Duncan Hines reformulated their cake mix. It ensures you get that light and fluffy, yet perfectly dense, texture.
• Water – A basic ingredient when making cake mix.
• Vegetable oil – Or another oil you like to use in cake mix, like canola.
• Egg whites – If you hate to waste, you can refrigerate or freeze the yolks and use them for a recipe that calls for yolks only (like Peppermint Ice Cream or Crème Brûlée!).
• Creme de menthe – You can use syrup, which is alcohol-free, or creme de menthe liqueur if you’re serving adults.

Toppings:

• Hot fudge – Not to be confused with chocolate syrup! While both are usually sold on the endcap of the ice cream aisle, hot fudge is the thick, rich chocolate that comes in a jar.
• Cool Whip – You’ll want to use the extra creamy variety, which stands up better to mixing with the creme de menthe. Just like how cake mixes have changed over the years, I also believe that the regular Cool Whip has changed. It just doesn’t hold up the same way it used to. That’s why I now recommend using Cool Whip that’s labeled “extra creamy”.
• Creme de menthe – Again, you can use the syrup or liqueur. Because the liqueur contains alcohol, I really only use this when serving the dessert to adults.
• Andes Mints – This is an optional garnish. It adds a fun finishing touch!

How to Make Grasshopper Cake

This is one of those magical recipes that looks impressive but is a breeze to make. Scroll to the bottom of the post for the full recipe card.

• Prepare. Preheat your oven to 350ºF and coat a 9×13 baking pan with non-stick spray.
• Make the cake mix. Beat the cake mix with the flour, water, oil, and egg whites on low speed for 30 seconds, then scrape down the sides and beat on medium for 2 minutes. Stir in the creme de menthe.
• Bake. Spread the batter into the pan and bake for 28-30 minutes, or until a toothpick inserted in center comes out just clean. Cool completely on a wire rack.

• Add the fudge. Spread the fudge topping over the cooled cake.
• Combine Cool Whip and mint flavoring. Fold the Cool Whip with the creme de menthe.

• Add mint Cool Whip. Spread the mint flavored Cool Whip over the fudge layer.
• Chill, then garnish. Cover the cake in the pan and refrigerate for a few hours. Garnish with Andes mints before serving, if desired.

Tips & Variations

Here are some additional tips for making sure this grasshopper cake turns out perfect!

• Separate the eggs while they’re cold. Although a lot of baking recipes call for room temperature eggs, when it comes to separating whites from the yolks, it’s easier when the eggs are fresh out of the refrigerator.
• Don’t use homemade whipped cream. This is a case where homemade isn’t best — if you make your own whipped cream for this recipe, it will deflate during storage. Cool Whip is stabilized so it lasts longer in the fridge.
• Try other garnishes. Chocolate curls, mini chocolate chips, chopped Thin Mint cookies, or crushed Oreos (regular or the ones with mint creme!) would all make tasty toppings for this cake.