Home » Dessert Recipes » Easy Grasshopper Cake (+Video)

Easy Grasshopper Cake (+Video)

Grasshopper Cake is a green, minty cake with chocolate fudge and whipped cream topping sprinkled with Andes Creme de Menthe pieces. So good!

PERFECT FOR ST. PATRICK’S DAY (OR ANY DAY!)

This particular cake takes me back to my childhood. This yummy, minty grasshopper cake first made its way into my mouth some time during the early 80’s. Cake mixes had been around for a while and by the time the 70’s & 80’s rolled around, folks were doing all kinds of amazing things with them.

a slice of green cake with a bite removed shown on a white plate and topped with chocolate candies.

FREQUENTLY ASKED QUESTIONS:

Why is it called grasshopper cake?

It is named after the famed green Grasshopper drink that uses creme de menthe in the recipe. There is also a Grasshopper Pie that is also inspired by the drink!

Can I just use peppermint extract.

No.

  • Mint extract is needed. Not peppermint. Mint extract is a combination of peppermint and spearmint extracts. It makes a difference here.
  • Can this be made into a layer cake?

  • I haven’t tried making this as a layered cake and I have my doubts it would work properly. If definitely won’t work as a bundt cake. If you decide to test it as a layer cake, please let me know how it turns out for you!
  • What if I can’t find Andes mint chocolate baking chips?

    Just chop up some Andes chocolate candies. They can be found near the other chocolate candy.

    The hot fudge sauce is hard to spread, what do I do?

    If the hot fudge sauce is hard to spread at room temperature, try putting it in the microwave (with the lid removed) for about 15-20 seconds. Stir it with a spoon until you get it to a spreadable consistency. You don’t want it to be hot and liquid-y. It should still be a thick but spreadable consistency. Make sure your fudge layer is completely cool before adding whipped topping.

    Does grasshopper cake need to be refrigerated?

    Yes, because of the Cool Whip whipped topping, it does need to be stored in the refrigerator until ready to serve.

    slice of mint green cake on a small white plate.

    INGREDIENTS NEEDED: (FULL RECIPE AT THE BOTTOM OF THE POST)

    • white (or vanilla) cake mix
    • ingredients called for on cake mix box; egg whites, oil and water
    • mint extract
    • green food color
    • hot fudge topping
    • whipped topping (COOL WHIP)
    • Andes Creme de Menthe chocolate candies
    white cake mix, hot fudge sauce, Andes creme de menthe chocolates, whipped topping, mint extract, green food coloring.

    HOW TO MAKE GRASSHOPPER CAKE:

    Preheat oven to 350F degrees. Spray 9″x 13″ baking dish with nonstick cooking spray. Make cake mix per the directions on the back of the box. Stir in 2 teaspoons of the mint extract.

    prepared batter in a bowl with mint extract.

    Then stir in green food coloring. I wanted it really green so I added about 50 drops of color. 

    green food coloring added to batter with an electric mixer.

    Pour batter into baking dish and cook for time listed on back of cake mix box. Once it is finished baking, allow the cake to cool completely.

    green batter poured into a greased, white 9x13 baking pan.

    Spread hot fudge sauce on cooled cake.

    hot fudge sauce spread onto cooled, prepared cake.

    For the next layer, add in 1/2 teaspoon of mint extract and green food coloring (about 6-10 drops) to the whipped topping. Stir it up. If you’d like, you can add in more green food coloring until you’ve reached the desired color.

    cool whip, mint extract, green food coloring mixed together in a bowl.

    Spread whipped topping onto cake. Then sprinkle with chopped creme de menthe candies.

    slice, green mint grasshopper cake topped with Andes creme de menthe chocolate pieces.

    This cake will need to be stored in the refrigerator until ready to serve.

    Easy Grasshopper Cake slices served with milk.

    CRAVING MORE RECIPES?

    Originally Published: March 2012
    Updated and republished: January 2019

    Easy Cake Mix Green Grasshopper Cake recipe, perfect for St. Patrick's Day

    Easy Grasshopper Cake (+Video)

    Grasshopper Cake is a green, minty cake with chocolate fudge and whipped cream topping sprinkled with Andes Creme de Menthe pieces. So good (and easy!)
    5 from 17 votes
    Print Pin Rate
    Prep Time: 10 minutes
    Cook Time: 30 minutes
    Total Time: 40 minutes
    Servings: 12

    Ingredients

    • 15.25 ounce box white (or vanilla) cake mix
    • ingredients called for on cake mix box: egg whites, oil and water
    • 2 ½ teaspoons mint extract, divided use
    • green food color
    • 16 ounce jar hot fudge topping
    • 8 ounce container whipped topping (COOL WHIP), thawed
    • handful Creme de Menthe chocolate candies, chopped into pieces

    Instructions

    • Preheat oven to 350F degrees. Spray 9"x 13" baking dish with nonstick cooking spray.
    • Make cake mix per the directions on the back of the box.
    • Add in 2 teaspoons of mint extract and food color (about 50 drops) to the cake batter and stir well until combined.
    • Pour batter into baking dish and cook for time listed on back of cake mix box.
    • Once it is finished baking, allow the cake to cool completely.
    • Spread hot fudge sauce on cooled cake.
    • For the next layer, add in 1/2 teaspoon of mint extract and green food coloring (about 6-10 drops) to the whipped topping. You don't actually need a separate bowl for this. Just mix it right in the container of Cool Whip.
    • Stir it up. Spread whipped topping onto cooled cake.
    • Sprinkle with chopped Andes creme de menthe chocolate candies.

    Video

    Notes

    • Mint extract is needed. Not peppermint. Mint extract is a combination of peppermint and spearmint extracts. It makes a difference here.
    • Natural food colorings can be used.
    • I haven’t tried making this as a layered cake so I can’t say if that would work with this recipe. If you try it, please let me know.
    • This cake definitely would not work well as a bundt cake.
    • White or vanilla cake mix would work with this
    • Use a nonstick spray that has flour in it – like Baker’s Joy.
    • If you can’t find the Andes mint chocolate baking chips, just crush up some Andes chocolate candies.
    • If the hot fudge sauce is hard to spread at room temperature, try putting it in the microwave (with the lid removed) for about 15-20 seconds. Stir it with a spoon until you get it to a spreadable consistency. You don’t want it to be hot and liquid-y. It should still be a thick but spreadable consistency. Make sure your fudge layer is completely cool before adding whipped topping.
    • This cake will need to be stored in the refrigerator until ready to serve.
    Course: Dessert
    Cuisine: American

    Nutrition

    Calories: 192kcal | Carbohydrates: 36g | Protein: 3g | Fat: 3g | Sodium: 315mg | Sugar: 19g

    Nutritional Disclaimer

    “The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.

    Did you make this recipe?Share it on Instagram @thecountrycook and mention us #thecountrycook!

    Similar Posts

    Leave a Reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    35 Comments

    1. Thank you Brandie. I made a 2 tier cake and it was super easy. Used the fudge between layers and around sides and sprinkled andies chips on top of fudge and let set on fist layer in fridge for 10 minutes before doing second tier. Held great and let sit for a while in fridge before covering in whip frosting !! Used 2 9” rounds and came out great. Can’t wait to eat it!!

    2. 5 stars
      I have made this cake for years. When I made it for St Patricks day we decided the name of the cake should be shamrock cake, so it is! To soften the fudge topping, I just put the opened can on top of the oven while the cake is baking. It warms enough to spread easily. I've always used creame de menthe syrup instead of the flavoring and food color. It works ,too

    3. 5 stars
      I made this cake for work today and I was so good!! I am now printing the recipe to share. We all loved it. Thanks!

    4. 5 stars
      This is my favorite go to cake for the winter months…everyone loves it. I don't make the entire cake batter green though, as it is a turn off for some people when seeing an all green cake. I take a small amount maybe a cup of batter and place in a small bowl and add a drop of green food gel for more of a pastel green and then place dollops of it on the top of batter in the pan and then swirl with a knife before baking, so pretty this way and not so green. I also add about 1/2 cup of sour cream to batter…white cake has a tendency to be dry at times if over baked slightly, and my oven has a tendency to want to do that on me. You have to try this cake you won't be sorry.

    5. I'm just now seeing this recipe. I love, love, love mint! Thank you for posting this recipe. Can't wait to try it! Did I mention I love mint?! LOL!