Grasshopper Cake is a green, minty cake with chocolate fudge and whipped cream topping sprinkled with Andes Creme de Menthe pieces. So good!
MINTY GRASSHOPPER CAKE
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. 
TIPS FOR MAKING THIS MINTY GREEN CAKE:
- 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.
INGREDIENTS NEEDED: (FULL RECIPE AT THE BOTTOM OF THE POST)
white 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
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
HOW TO MAKE GRASSHOPPER CAKE:
Preheat oven to 350F degrees. Spray 9x13 baking dish with nonstick cooking spray. Make cake mix per the directions on the back of the box. Stir in 2 tsp. of the mint extract. 
Then stir in green food coloring. I wanted it really green so I added about 50 drops of color. 
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 ½ 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.
Spread whipped topping onto cake. Then sprinkle with chopped creme de menthe candies.
Spread whipped topping onto cake. Then sprinkle with chopped creme de menthe candies.
This cake will need to be stored in the refrigerator until ready to serve.
CRAVING MORE RECIPES? GIVE THESE A TRY!
EASY PISTACHIO CAKE
NO-BAKE GRASSHOPPER PIE
YUMMY PISTACHIO FLUFF
ST. PATRICK'S LAYERED CHOCOLATE CHEESECAKE BARS
OREO PUDDING POKE CAKE
NO-BAKE CREAM CHEESE MINTS
MINT CHOCOLATE CHIP SWIRL BROWNIES
HOMEMADE GREEN VELVET CUPCAKES
MINT CHOCOLATE CHIP CUPCAKES
EASY MINTY GRASSHOPPER CAKE
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!)
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Servings: 12
Calories: 192kcal
Ingredients
- 1 15 oz box white cake mix
- ingredients called for on cake mix box: egg whites, oil and water
- 2 ½ teaspoons mint extract, divided use
- green food color
- 1 (16 oz) jar hot fudge topping
- 1 (8 oz) 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 tsp. 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 ½ 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.
Nutrition
Calories: 192kcal | Carbohydrates: 36g | Protein: 3g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 40mg | Sodium: 315mg | Potassium: 41mg | Sugar: 19g | Vitamin A: 60IU | Calcium: 103mg | Iron: 1mg
Nutritional Disclaimer
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ORIGINALLY PUBLISHED: MARCH 2012
UPDATED & REPUBLISHED: JANUARY 2019
I made this cake for Easter and I thought it was delicious! My kids loved it, it was not very sweet I thought. It baked up nicely, except I think next time I will use two boxes of cake mix. Thank you for sharing this awesome dessert with us! Love, Love, Loved it!
Mom of Triplet boys!
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!
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.
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!
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
SO GOOD! THANK YOU.
This is my all time new favorite cake!! I opted for no candies in top and it's delicious!!!
Love this recipe!