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
This mint and chocolate cake is a longtime family favorite, a recipe I've enjoyed nearly all my life. Layers of moist mint cake, chocolate fudge, and minty whipped cream are dessert perfection!
for the cake:
- 1 box Betty Crocker Super Moist White Cake Mix with pudding in the mix
- 1-1/4 c. water
- 1/3 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
- 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.
from the recipe box of neighbor and friend Judi Fritz
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Nutrition Information:Yield: 20 Serving Size: 1
Amount Per Serving: Calories: 209Total Fat: 7gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 31mgSodium: 51mgCarbohydrates: 26gFiber: 0gSugar: 24gProtein: 2g
Nutrition information is automatically calculated by Nutritionix. I am not a nutritionist and cannot guarantee accuracy. If your health depends on nutrition information, please calculate again with your own favorite calculator.
This post was previously published in 2012. I updated some of the photographs and some of the text in 2019.
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.
My cake was a disaster. Did you mean 4oz of liquer or tablespoons…or teaspoons? It was pretty bad. :-( So I’m thinking the recipe was flawed with the oz. thing.
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 used 1/3 cup of the syrup instead of 1/3 cup of the water and it turns out wonderful…….
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, but what can you use instead of creme de menth? We don’t drink, so we do t have any. Would peppermint extract work? Obviously, not the same amount…
Oh, it looks sooo lovely. But, as I’m from another country where Betty Crocker Super Moist White Cake Mix is not to be found, can you suggest me an alternative. Thank you so much.
I’m not sure what to suggest for you, Lola, as I have no idea what you have available. Do you have any white cake mixes available to you?
I have had this recipe for years. I love this cake. My daughter always requests this cake for her birthday. I will be making it next week for her.
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?
Hi Kristina – Look for the box cake mix that says “pudding in the mix”. It comes all in the same box.
I’d like to link to this recipe and possibly use one of your photos on my recipe blog. Is that okay as long as I’m pointing my followers to this post? Thanks! I remember making this cake back in HS, but none of my friends remember it! I guess it made a bigger impression on me than it did them. hah!
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 your Aunt Judy’s 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!! :))
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.
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!
Hmmmm…I’ve never experienced what you’re talking about. ?? Are you possibly using the light version of Cool Whip?