Grasshopper Cake: This creme de menthe cake has layers of moist mint cake, chocolate fudge, and minty whipped cream. A longtime family favorite recipe, it’s perfect for Christmas or St. Patrick’s Day!
This creme de menthe cake has happy childhood memories written all over it.
When Mom made Grasshopper Cake, it didn’t matter the season, it always felt like a holiday. Its layers of minty green and chocolate fudge have always mesmerized me. This dessert remains a favorite of mine to this day, and has captured the hearts of my husband and daughters as well.
Mom was always known for having some Chocolate Mint Brownies stashed away in the freezer. (For emergencies, ya know!)
That mint + chocolate flavor combo is still one of her favorites, and I can’t help but think of her every time I see it.
Mom still makes this mint chocolate cake from the handwritten recipe card given to her from our farm neighbor and friend, Judi Fritz. I have memories of Judi cutting this cake in her kitchen, portioning it out for a houseful of neighbor friends.
How to make grasshopper cake
I have less than a handful of recipes on hand that start with a cake mix. And this is one of them. With just a few added ingredients, this cake is ready to bake.
The next step is the chocolate fudge layer, which also could not be easier. If you can open a jar of your favorite fudge topping (here’s my favorite), you can make this cake’s fudge layer!
And finally, a layer of mint-enhanced Cool Whip finishes off this pretty cake. While I’m a diehard for homemade whipped cream, this is one recipe that I’m ok with not getting out the mixer and beaters.
Layer one, layer two, layer three. And you’re done!!
Like this creme de menthe cake? Save it to Pinterest!
Check out more of my mint chocolate deliciousness:
- Mint Chocolate Chip Buttercream Brownie Cookies
- Chocolate Cake with Fluffy Mint Chocolate Chip Buttercream
- Homemade Chocolate Pudding Cups with Mint Grasshopper Cream
And here are a few recipes I found that I’d like to try!
- Mint Chocolate Swirl Bark from Love & Olive Oil
- Mint Hot Cocoa from Lil’ Luna
- Chocolate Mint Chip Cookies from Two Peas & Their Pod
Grasshopper Cake
Equipment
Ingredients
for the cake:
- 1 box Betty Crocker Super Moist White Cake Mix with pudding in the mix
- 1-1/4 c. water
- ⅓ c. vegetable oil
- 3 egg whites from three large eggs
- 4 oz. Creme de Menthe liqueur or syrup…I prefer liqueur
for the topping:
- 1 16- oz. jar hot fudge topping
- 1 8- oz. container Cool Whip
- 2 oz. Creme de Menthe
- chopped Andes Mints for garnish optional
Instructions
- Preheat oven to 350° F for shiny metal or glass pan, or to 325° F for dark or nonstick pan. Lightly spray the bottom only of a 9” x 13” pan with non-stick spray.
- In a large bowl, with an electric mixer, beat the cake mix, water, oil, and egg whites on low speed for 30 seconds. Turn mixer up to medium speed and beat for 2 minutes more, scraping the bowl occasionally. Batter will be a bit lumpy. Stir in the Creme de Menthe. Pour batter into prepared pan.
- Bake for 27 to 32 minutes, or until toothpick inserted in center comes out clean. Be careful to not over bake, as it will end up dry. Cool completely.
- Gently spread fudge topping evenly over the cake. In a medium bowl, stir together Cool Whip and 2 ounces Creme de Menthe. Spread mixture evenly over the fudge. If desired, garnish with chopped Andes Mints. Store covered in the refrigerator.
- NOTE: The cake photos in this post show this cake made with two jars of hot fudge topping. Only use two jars if you REALLY like fudge a whole lot. Otherwise stick to the recipe as written, using a single jar of fudge topping.
Notes
Nutrition Information:
This post was previously published in 2012. I updated some of the photographs and some of the text in 2019.
I have a question about this cake… It looks like you just added half a cup of creme de menthe instead of substituting it for some of the water in the cake. Doesn’t this make it too much liquid? I’m going to attempt it tomorrow with a homemade cake, but I’m concerned.
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!
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! :)