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Easy Grasshopper Cake

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It’s a military life for me…

This particular cake takes me back to my childhood. For those of you who follow my blog, you know that I was a military brat. My Dad is a retired sailor. I grew up in base housing and most of our neighbors were from nearly every region of the country as well as from other countries. And no one knows how to throw a good potluck or BBQ like military families. Because there is such a regional diversity, you have access to so many kinds of foods and goodies. And we all know that I am a healthy eater and I’ve been that way since birth. 😉St. Patrick's Day Green Grasshopper Mint Cake, slice

Kickin’ it old school

This particular cake first made it’s 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. And when an 8 year old sees a cake that is green, well, that is all the motivation my little legs needed to march on over there and get a slice.

Grasshopper Cake

I have no idea who made that cake at that particular potluck. At 8 years old, you don’t really care. It was green. And it smelled like my favorite ice cream, Mint Chocolate Chip. And the lady called it Grasshopper Cake. Ewwww. I had to try it. Let’s just say, it made an impression on me. And 30 years later, here we are. Me, Duncan Hines, and green food coloring. It’s a beautiful thing. Let’s take a trip back in time, shall we?Minty Green Grasshopper Cake recipe from The Country Cook #cakemix #StPatricksDay
 Ingredients:
1 box white cake mix
ingredients called for on cake mix box; egg whites, oil and water
2 1/2 teaspoons mint extract, divided use
green food color
1 jar (16 oz.) hot fudge topping
1 container (8 oz.) whipped topping, thawed
Andes Creme de Menthe chocolate candies, chopped into pieces
white cake mix, hot fudge sauce, Andes creme de menthe chocolates, whipped topping, mint extract, green food coloring
Cook’s Notes: You want to look for Mint Extract, not Peppermint Extract. Mint extract is a combination of peppermint and spearmint oils.
McCormick Mint ExtractDirections:
Preheat oven to 350F degrees. Spray 9×13 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. prepared white cake mix 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 cake mix batter
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.cake batter puree into greased 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 bowlSpread 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

Cook’s Note: 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.green mint grasshopper cake, sliced

Enjoy!

4.77 from 13 votes
Easy Cake Mix Green Grasshopper Cake recipe, perfect for St. Patrick's Day
Print
Grasshopper Cake
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
 
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!)
Course: Dessert
Cuisine: American
Keyword: Grasshopper Cake
Servings: 12
Calories: 192 kcal
Author: Brandie @ The Country Cook
Ingredients
  • 1 box white cake mix
  • ingredients called for on cake mix box: egg whites, oil and water
  • 2 1/2 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

  1. Preheat oven to 350F degrees. Spray 9 x 13 baking dish with nonstick cooking spray.

  2. Make cake mix per the directions on the back of the box.

  3. Add in 2 tsp. of mint extract and food color (about 50 drops).

  4. Pour batter into baking dish and cook for time listed on back of cake mix box.
  5. Once it is finished baking, allow the cake to cool completely.
  6. Spread hot fudge sauce on cooled cake.

  7. For the next layer, add in 1/2 teaspoon of mint extract and green food coloring (about 6-10 drops) to the whipped topping.

  8. Stir it up. Spread whipped topping onto cooled cake.

  9. Sprinkle with chopped creme de menthe chocolate candies.

Recipe Video

Recipe Notes

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

Nutrition Facts
Grasshopper Cake
Amount Per Serving
Calories 192 Calories from Fat 27
% Daily Value*
Total Fat 3g 5%
Saturated Fat 1g 5%
Cholesterol 40mg 13%
Sodium 315mg 13%
Potassium 41mg 1%
Total Carbohydrates 36g 12%
Sugars 19g
Protein 3g 6%
Vitamin A 1.2%
Calcium 10.3%
Iron 5.7%
* Percent Daily Values are based on a 2000 calorie diet.

No-Bake Mint Chocolate Cheesecake BarsSt. Patrick's Day No-Bake Layered Chocolate Cheesecake Bars recipe from The Country Cook

Pistachio CakePistachio Cake recipe

No-Bake Grasshopper PieNo-Bake Grasshopper Pie recipe from The Country Cook #stpatricksday #desserts

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Reader Interactions

Comments


  3. You have turned my two favorite ice cream into cakes….. first chubby hubby and now mint chocolate chip…. YUMMY…can't wait to try this one…you are the BEST, just incase you haven't been told that this morning!

    Reply


  4. This is SO right up my alley! I love grasshopper pie, but this is so different, that I HAVE to try it, right?

    Thanks for sharing!

    Reply

  5. The recipe calls for 2 1/2 tsp. of mint extract. Did I miss something as I see only 1/2tsp that is added to the whippied topping? Where is the rest of it added? Definitely going to make this. Thanks

    Reply

  8. You are the Master of cake recipes…I think I'll start calling you the CAKE BOSS! =) Lovely recipe – I just used my mint chips to make cookies. This is perfect for St. Patty's day!

    Reply


  9. Thanks, Brandie…you are the BEST! Love all your recipes, and the way you try to make things easier as well as taste and look good! Will make this for the office for St. Patrick's Day!

    Reply

  10. I love this recipe! it's no fuss and looks sinfully delish! I'm going to make this cake. Thanks, have a blessed day!

    Reply


  13. This is the first time I've ever seen a grasshopper cake. Being that I love the mint/chocolate combination this ones right up my alley!

    Reply


  15. Gorgeous Yummy cake! I've had Grasshopper pie, but I never had Grasshopper cake, till mow. Perfect for St. Patty's day!

    Reply

  16. So, I may or may not have invited people over for dinner JUST so I could make this cake. Haha. 🙂

    Thank you for sharing. My two year old daughter loves to help me with things like this and we frequently come to your blog to check out what we can do with the boxed cake mix because it's so easy yet looks like we slaved hours over it!

    Reply

  18. Gonna make this cake! Kind of on the expensive side now that I bought all the ingredients but I bet it will be well worth it!

    Reply


  19. My grandmother and mother have made this cake for me for my birthday for years. It's one of my favorites. The only difference is that they use Creme DeMenthe liquor instead of the extract and food coloring. It is amazing!

    Reply

  21. This looks awesome, and I know my granddaughters will love the color! Not to mention that mint chocolate chip is a favorite ice cream flavor around here. I'm going to make this soon, but a little closer to St. Patrick's Day. Not fond of corned beef and cabbage, but I can sure get into cake!!

    Reply

  22. Thanks for sharing! I love those mints, I keep them in the freezer(dont tell the husband)
    New follower!

    Reply


  23. about to go to wally world to get these ingredients for this weekend!i'm sure it will be awesome,just like every other recipe:)i would just like to say thank you,brandie for your website.you are such a sweetheart and your meals have been such a hit with my family.i've been on a country cook rampage this week and they have just gobbled every thing up!the poke cakes have been a revelation and you've really encouraged me to use store brands.they're totally just as good!so thank ya,girlfriend and big hugs:)

    Reply


  25. 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!

    Reply

  26. 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!

    Reply

  27. Oh how I love mint, and I love you for posting this recipe! I can't wait to try it! Green is my favorite color! Oh, and did I mention I love mint?! LOL!

    Reply


  28. 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.

    Reply

  29. 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!

    Reply


  30. 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

    Reply

  31. I’m a little late to the game on this one but I am making this cake for my sister’s birthday this weekend. If I made the cake the night before should I wait to add the andes chopped mints until right before serving? I’ve put things on a cool whip frosting before and they just sorta soaked up the moisture and got yucky. Just wondering if anyone had tried that or not. Not a big deal if I just add them before serving.

    Reply

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