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
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
Nutrition Information:
This post was previously published in 2012. I updated some of the photographs and some of the text in 2019.