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.
I am thinking this would be a great layer in my son’s birthday cake, a take on a Neapolitan Cake but using a green layer instead of pink to play off a Star Wars theme (I’m calling it a Yoda/VaderPolitan).
My question is will the green be as intense as it is pictured or will my batter need a little enhancing? I didn’t see any mention of food coloring. I’ve never used the liqueur, so I wasn’t sure if that alone would create a strong green layer of cake.
Your photography is stunning. I’m so glad I found your site.
I’m sorry to hear this, Carla. I’ve made this cake many times, for many years. 4 ounces in the cake, 2 ounces in the topping.
I was so excited to find this recipe! My grandmother made this all of the time when I was a kid. It was my favorite! Brings back such warm memories!
Wonderful! Enjoy!! :)
I love this, it’s beautiful
Oh, it looks sooo lovely. Thank you so much.
I have had this recipe for years. I love this cake. My daughter always requests this cake for her birthday.
Hi Judi! Awesome page you have, love it! I want to know more clearly the part of “cake mix with pudding mix”, i am confused, i have to buy a cake mix and a pudding mix, or it comes in that way in the supermarker?
Looking forwards,
Kristina Erikson.
Hi Kristina – Look for the box cake mix that says “pudding in the mix”. It comes all in the same box.
I made this cake for my mother’s birthday yesterday. It is delicious! I’ve saved the recipe! I may experiment with a chocolate cake mix next time…
Made this mint grasshopper cake at Christmas. This is a real winner in my book. This recipe is in my forever book!! Thanks again
My twin granddaughter’s that I raised were born on St. Patrick’s Day and so this cake will be perfect to make for them this year! YUMMM! It looks so beautiful! They will love it with the mint and chocolate. Glad you shared this recipe!
Can’t wait to try this recipe with homemade fudge, freshly made whip cream and a cake from scratch… So00OOO much tastier and better for you that way.
Hi! I just wanted to let you know I featured your grasshopper cake on my blog today! Hope you can check it out! http://sayitwithcake.org/best-chocolate-mint-recipes/#more-706
One of my favorite cakes, thank you for the link! :)
I’m making this cake for a family reunion that is themed “green” this weekend. There is a prize for the best dessert – will I win??? I think so!
I made this for a St. Patrick’s Day gathering held this evening – it was a BIG hit. Thank you!
What a lovely recipe. I am going to make this for my family for St. Patty’s Day! Quick question… How long do you let the hot fudge sit on the cake before adding the cool whip mixture? Do you recommend refrigerating the hot fudge as it sets prior to adding the cool whip mixture? Thanks for your help!
Hi Melissa! You can top the fudge (straight from the jar, not warmed up) immediately with Cool Whip. No need to wait. Hope you like it!
I made this the other day for a St. Patrick’s Day luncheon and everyone loved it. My mom has already requested 2 for Mother’s Day and 1 for my cousins birthday. Thank you for sharing this!
Yay – I’m glad your family liked it, too!! Thanks, Anel!
Looks like Heaven!
I just reposted on my blog, thanks for sharing!
Wow! That looks yummy!! :))
Hi Kim! I made the cake exactly how the recipe is written on a farmgirl’s dabbles. It is not too much liquid…works great!