This easy Grasshopper Cake has layers of moist mint cake, chocolate fudge, and creme de menthe-infused whipped cream. A longtime family favorite recipe, it’s perfect for Christmas, St. Patrick’s Day, and any ol’ time you’re craving a fantastic chocolate and mint dessert!
This Grasshopper Cake recipe has happy childhood memories written all over it. Even though Mom was always known for having Chocolate Mint Brownies stashed away in the freezer, she liked to surprise us with this fabulous creme de menthe cake. Its luscious layers of chocolate and mint have always been a favorite of mine!
Why This Grasshopper Cake Is a Family Favorite
This recipe came from our farm neighbor and friend, Judi Fritz. And when Mom made this grasshopper cake, it didn’t matter the season, it always felt like a holiday. It has continued to capture many hearts – a favorite of my husband and daughters, and many of our daughters’ friends. Here’s why we love it:
- Three layers of awesomeness. Grasshopper cake is a feast for the eyes and the taste buds, kicking off with a layer of light, moist mint cake, followed by rich fudge, and fluffy creme de menthe-infused whipped cream. It’s a delight!
- Shortcuts make it super easy. I have less than a handful of recipes on hand that start with a cake mix. And this is one of them. It’s also made with store-bought hot fudge and Cool Whip, but because we doctor it all up, this grasshopper cake tastes as good as homemade. (I promise!)
- Perfect for a party. This recipe makes enough for a crowd, and while the color and flavor make it fitting for Christmas and St. Patrick’s Day, we enjoy it year-round for birthdays, potlucks, and any other reason to gather with family and friends!
“I made the Grasshopper Cake for my mother’s birthday last weekend. The cake was a huge hit—delicious. I followed the recipe exactly and it was delightful. I can’t wait to make it again. Thanks for the great recipe!”
Jennifer
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.
How to Store
- Refrigerator: Store grasshopper cake in the refrigerator, covered with plastic wrap or a lid, for up to 5 days.
- Freezer: This cake can also be frozen for longer storage. You can store the entire cake covered, then tightly wrapped in foil. Or keep individual slices in an airtight container, for up to 2 months. Thaw in the refrigerator before serving.
More Chocolate Mint Recipes
Grasshopper Cake
Yield: 20 servings
This Grasshopper Cake has layers of moist mint cake, chocolate fudge, and creme de menthe-infused whipped cream. So easy too!
Print
Ingredients
Cake
- 1 box (15.25 ounces) Duncan Hines Classic White Cake Mix (see Notes below)
- ¼ cup all-purpose flour
- 1¼ cups water
- ⅓ cup vegetable oil
- 3 large egg whites (from 3 large eggs)
- ½ cup creme de menthe syrup or liqueur (see Notes below)
Toppings
- 2 cups thick hot fudge topping (see Notes below)
- 8 ounces Cool Whip "Extra Creamy" (see Notes below)
- ¼ cup creme de menthe syrup or liqueur
- chopped Andes Mints, optional garnish
Instructions
Cake
- Preheat oven to 350°F. With non-stick spray, lightly spray the bottom only of a light-colored metal 9'' x 13'' pan.
- In a large bowl, with an electric mixer, beat the cake mix, flour, water, oil, and egg whites on low speed for 30 seconds. Scrape bowl well, then turn mixer up to medium speed and beat for 2 minutes more. It's ok if the batter is a bit lumpy. Stir in the creme de menthe syrup. Pour batter into prepared pan and spread into an even layer.
- Bake for 28-30 minutes, or until toothpick inserted in center comes out just clean. Top of cake should be slightly mounded, with a very small amount of browning. Set cake on a rack to cool completely.
Toppings
- Once cake has cooled, gently spread fudge topping very evenly over the cake. If your hot fudge has been in the fridge, be sure to let it come to room temperature first, so it spreads easier.
- In a medium bowl, gently fold together Cool Whip and creme de menthe syrup. Spread mixture evenly over the fudge layer.
- Cover the pan with a tight-fitting lid and let the cake chill in the refrigerator for at least a couple hours before serving for the best flavor and texture. If desired, garnish individual pieces of cake with chopped Andes Mints.
Notes
Cake mix: Cake mixes have changed over the years. This recipe originally called for a white cake mix “with pudding in the mix”, which I haven’t been able to find for many years already. Plus the cake mix box was larger. I’m being challenged once again by another size reduction in the cake mixes, so if you’ve made this recipe before and it seems a little different now, that’s why! You’ll now find a little extra flour added, to boost the cake size and texture just a bit.
Creme de menthe syrup or liqueur: While I prefer to use creme de menthe green liqueur, I only use it when serving this cake to adults. Most of the time I just use green creme de menthe syrup, which you can find with the ice cream toppings at the grocery store.
Hot fudge topping: You want to be sure to use one that has a very thick consistency. I use Mrs. Richardson’s Hot Fudge Topping; it works very well. Jar sizes have changed over the years, and the quantity keeps getting smaller (just like the cake mixes). I prefer to use 2 cups of hot fudge for this cake, which requires you to buy two of the 15.5-ounce jars. You won’t use all the second jar (enjoy the remainder on some ice cream!). Of course you can buy one jar of fudge, just know that the fudge layer on the cake will be thinner.
Cool Whip: It also seems to me that Cool Whip has changed their “Original” recipe (?), which is what I used to use for this recipe – but it does not seem to have the same stability. So I am now recommending that you use the “Extra Creamy” version, as it holds up better to the addition of creme de menthe.
from the recipe box of farm neighbor and friend Judi Fritz
Nutrition Information:
Serving: 1 Calories: 209kcal Carbohydrates: 26g Protein: 2g Fat: 7g Saturated Fat: 2g Polyunsaturated Fat: 5g Cholesterol: 31mg Sodium: 51mg Sugar: 24g
Nutrition information is automatically calculated by Spoonacular. I am not a nutritionist and cannot guarantee accuracy. If your health depends on nutrition information, please calculate again with your own favorite calculator.
Did you make this recipe?Please leave a comment below. And share a photo on Instagram with the hashtag #afarmgirlsdabbles or tag @farmgirlsdabble!
This post was originally published in 2012, then updated in 2025.
Looks so good!
However, I am having a hard time finding the Creme de Menthe syrup. I do not want to get the liqueur. Any suggestions where to find the syrup? Or is there a way to make a substitute…I have mint or peppermint extract? I have not seen the syrup for 10-15 years! Hoping to make this tonight.
Thank you!
Hello Kim! I found the syrup with the ice cream toppings at the grocery store. Just ask your grocer’s customer service, they should be able to tell you where it’s at. I bought some awhile ago, to make ice cream grasshopper drinks, and found it very sweet & syrupy, not quite what I remembered from being a kid. But maybe my taste buds have just matured?!!! Anyway…I found a little different version of this cake on the Betty Crocker site: http://www.bettycrocker.com/recipes/grasshopper-fudge-cake/3645bc77-fd32-41d0-8631-8b09956351e0 – they use mint extract and green food coloring, and only make a portion of the cake batter into green mint. Hope that helps!
Hi! I have made this every year for my son on his birthday for at least five years. I keep meaning to ask though, if there is any trick to getting the liqueur mixed onto the cool whip without it getting runny? Even with runny cool whip we love it . I’m wondering if I might have better luck if I whipped the cream myself. Any insight would be appreciated!
Thanks!
Hmmmm…I’ve never experienced what you’re talking about. ?? Are you possibly using the light version of Cool Whip?
Wow that looks fabulous! I’ve had grasshopper pie and mint chocolate chip cake, but never grasshopper cake. Beautiful!
Wow, I love what you’ve done with the place! I have blog envy!
This cake looks so great. It’s almost to pretty to eat. It’s a good thing that it is at your house and not at mine. ;)
Thank you, Terri! It’s been fun settling into my new home. :)
I’m hosting my best friend’s baby shower in May and our colors are going to be yellow and green. This is going to be perfect transferred to cupcakes!
Sounds like a great plan, Kim!
Ha! I have some brownies in the freezer for those… emergencies as well. ;-)
This looks fantastic…:)
Thank you!!
I’m a big fan of mint-anything…the colors look so beautiful too. Love the old recipe card and the history to all this. :)
Thank you so much, Brandie – and thanks for sharing on twitter, I appreciate it! Have a great week!
This looks delicious Brenda! I love anything chocolate and mint!
Thanks for linking up! I featured your post in my wrap up http://tidymom.net/2012/diy-for-the-house/
Have a great weekend!
Looks nice! Its so cute that you still use an old recipe card, I still have my nans old recipe cards from years ago that I still use – it makes it all that more authentic.
I think old recipes are the BEST! I have some handwritten recipe cards from my Grandma Nini that are such a treasure to me. This cake looks so good and I too LOVE chocolate and mint together. Thanks for sharing this treasured recipe of yours.
Hi, Kim! I have recipe cards that I know I’ll never throw – treasures, indeed!
My goodness what a gorgeously scrumpious cake! Seriously, it is one of prettiest cakes I have seen lately. :-)
Thank you so much, Avril. And the best part is that it’s so easy to make!!
What a delicious, pretty cake. Perfect for St. Patrick’s Day! Happy Friday!
Thank you, Natalie! Hope you had a great weekend!
I absolutely love the different shades of green in this cake. You made it look absolutely perfect!
Thanks, Becca! It is a pretty cake with the different layers. I also love the variety of textures when eating it, too.
I love Andes mints and this cake is so pretty looking…great treat for St. Paddy’s Day for sure but I’m with your Mom, perfect anytime!
Hi Paula – thank you! :)
I LOVE the picture of the recipe card. This cake looks amazing. Thanks for sharing it at Meals 4 Sharing Fridays!
Thank you, Sheila! :)
Oh, I just love this cake for so many reasons!! First of all, it’s STUNNING (great photography doesn’t hurt either!) yet it sounds so easy to make. I love that it has the chocolate/mint combo – one of my faves. But mostly I just love that recipe card and that it’s been around for so many years. My mom has a lot of recipe cards that she still uses, too, and there’s just something so special about them.
Can’t wait to make this cake!!
Thanks, Kristy! I just can’t let go of a few special recipe cards, even after putting the recipes on this blog. I love to look at the handwriting from special people in my life!
We are hosting bible study at our house shortly before St. Patrick’s Day and this looks like the perfect dessert to serve. Our bible study always begins with an hour of eating and socializing…
Hi, Audrey! I hope you and your group like it – it’s perfect for the month of March!
My bible study group loved this cake. I was passing out the recipe.
Mine didn’t look quite as pretty as yours, though. The whipped cream topping wasn’t as smooth. Any tip to making the topping smooth and creamy?
I love this recipe. I hope you will stop by and link up to my St. Patty’s Day Project Parade.
http://www.itsybitsypaperblog.com/2012/03/st-pattys-day-project-parade-linky.html
Thanks, Lindy!
Fun cake for St. Patrick’s Day!
This has got to be the prettiest grasshopper cake ever! Awesome recipe.
Thank you so much, Katrina! :)