Grasshopper Cake Recipe That’s Minty, Easy, and Crowd-Pleasing

Grasshopper Cake is the kind of nostalgic, minty-chocolate magic that turns regular Tuesdays into reasons to celebrate. With layers of soft mint-flavored cake, rich fudge topping, and fluffy crème de menthe whipped cream, it’s basically what happens when a mint-chocolate chip milkshake falls in love with a cozy sheet cake. And the best part? This Grasshopper Cake recipe keeps things straightforward, no-fuss, and dangerously delicious.

Whether you’re baking for a birthday, potluck, or because your week just needs a little sparkle, this cake is a total show-off—in the best way. It starts with a humble box mix, gets dressed up with a hint of liqueur or syrup (your call), and finishes with chopped Andes Mints if you’re feeling fancy. It’s quick to prep, fun to layer, and totally crave-worthy. Grasshopper Cake is your new dessert trick for when you want people to think you went all out… when really, you just stirred up a little minty mischief.

Table of Contents

What is Grasshopper Cake?

Grasshopper Cake is a retro-inspired dessert that takes its name (and mint-chocolate flavor) from the classic Grasshopper cocktail. You know, the creamy green one with crème de menthe and crème de cacao? It was a hit in the ’60s and ’70s, and this cake is basically its fluffy, frosted tribute. It usually features a white or chocolate cake base that’s flavored with mint syrup or liqueur, then topped with layers of rich chocolate and mint whipped cream.

Think moist cake meets fudgy brownie meets minty cloud. It’s a treat that looks impressive but doesn’t take a culinary degree—or your whole afternoon—to pull off. The version we’re diving into today uses boxed cake mix (because we love a shortcut), Cool Whip (hello, creamy ease), and your choice of crème de menthe syrup or liqueur, depending on who you’re serving. Best part? It’s a total crowd-pleaser, even for folks who don’t usually go for mint. It’s festive, flavorful, and feels just a little bit nostalgic.

Reasons to Try Grasshopper Cake

Let’s be real: we all need a few back-pocket desserts that make us look like the MVP of the bake sale without turning our kitchen into a war zone. Grasshopper Cake is exactly that. First off, it’s simple. You start with a cake mix, which saves you both time and dishes. Then you add a splash of crème de menthe, giving it that dreamy mint flavor and signature green hue that feels fancy with zero effort.

Second, this cake’s got texture and flavor layers that keep things interesting—soft, fluffy mint cake, velvety fudge topping, and light-as-air whipped cream with more mint. It’s the dessert version of wearing a coordinated outfit without trying. And third, it’s versatile. You can keep it alcohol-free with mint syrup (great for kids and family events), or go grown-up with crème de menthe liqueur. Plus, it’s perfect for holidays like St. Patrick’s Day, Christmas, or honestly any time your sweet tooth wants to celebrate. If you loved our Triple Layer Fudgy Mint Oreo Brownies, this will feel like its sheet cake sibling!

Ingredients Needed to Make Grasshopper Cake

Cake

• 1 box (15.25 oz) Duncan Hines Classic White Cake Mix
• ¼ cup all-purpose flour
• 1¼ cups water
• ⅓ cup vegetable oil
• 3 large egg whites
• ½ cup crème de menthe syrup or liqueur (green)

Toppings

• 2 cups thick hot fudge topping (like Mrs. Richardson’s)
• 8 ounces Cool Whip “Extra Creamy”
• ¼ cup crème de menthe syrup or liqueur
• Optional: chopped Andes Mints for garnish

Instructions to Make Grasshopper Cake – Step by Step

Step 1: Preheat and Prep Your Pan

Start by heating your oven to 350°F. Grab a 9×13-inch light-colored metal baking pan (darker ones can make the edges cook too quickly). Spray the bottom only—not the sides—with non-stick spray. This helps the cake rise evenly and avoid that awkward sticking situation.

Step 2: Make the Cake Batter

In a big mixing bowl, toss in your cake mix, flour, water, vegetable oil, and egg whites. Use an electric mixer to beat everything on low speed for 30 seconds—just to combine the ingredients. Then scrape the bowl (yes, even that one rogue corner), and beat it again on medium for two minutes. This is when the batter fluffs up and gets dreamy. It’s okay if you see a few lumps. Finally, stir in the crème de menthe syrup or liqueur. It’ll tint your batter that fun, minty green we all love and give it that signature cool flavor. Pour the batter into your prepared pan and spread it out evenly, so it bakes up smooth.

Step 3: Bake It

Pop the cake into the oven and bake for 28 to 30 minutes. Keep an eye on it toward the end. You’ll know it’s done when a toothpick inserted in the center comes out mostly clean (a few moist crumbs are fine). The top will be slightly mounded with barely any browning—that’s what you’re going for. Once it’s done, place the cake pan on a wire rack and let it cool completely. Patience, friend. You’ll be layering goodness soon.

Step 4: Add the Fudge Layer

Once your cake has cooled (we’re talking fully cool, not just “kinda warm”), grab your thick hot fudge topping. If it’s been in the fridge, let it sit out until it’s room temp, so it spreads like a dream. Using a spatula or back of a spoon, gently spread the fudge over the top of the cake in an even layer. This is the decadent middle layer that gives that fudgy chew. Don’t skimp!

Step 5: Make the Minty Cream Topping

In a medium bowl, scoop in the Cool Whip “Extra Creamy” (this version holds up better than the original) and pour in the crème de menthe syrup or liqueur. Gently fold them together. Don’t stir aggressively—we’re folding here like you’re tucking a baby into a soft blanket. Spread this fluffy mint topping over the fudge-covered cake. Smooth it out evenly and resist the urge to sneak a spoonful.

Step 6: Chill Before Serving

Cover the whole cake with a tight-fitting lid (or plastic wrap if that’s all you’ve got), and pop it into the fridge for at least two hours. This step helps all the layers set up and meld together, so the flavor is spot-on. It also makes slicing way easier. When you’re ready to serve, add a sprinkle of chopped Andes Mints on top for that extra flourish. They melt in your mouth and add just the right amount of chocolate-mint crunch.

Want more minty dessert magic? Check out our Chocolate Mint Oreo Cookies for another easy mint treat.

What to Serve with Grasshopper Cake

Grasshopper Cake is already a showstopper on its own, but if you’re turning dessert into an event (and why not?), pair it with coffee or a chilled glass of milk. For grown-up gatherings, a glass of Irish cream or a crème de menthe cocktail would be divine. It also pairs surprisingly well with fresh fruit like strawberries or raspberries—the tartness balances the richness. Hosting a holiday party? Consider a dessert table with this cake alongside Strawberry Crunch Cake and Strawberry Cream Cheese Pastries. You’ll have a spread that’s colorful, delicious, and impossible to resist.

Key Tips for Making Grasshopper Cake

1. Use “Extra Creamy” Cool Whip – It holds up way better than the original and doesn’t deflate after chilling.
2. Room Temp Fudge is Key – Cold fudge is hard to spread and can tear your cake. Let it soften first.
3. Chill Before Serving – Don’t skip this step! It makes the cake slice cleanly and the flavors settle beautifully.
4. Syrup vs. Liqueur – Go with syrup if you’re serving kids or prefer non-alcoholic. Use liqueur for a deeper minty flavor.
5. Don’t Overmix the Whipped Topping – Fold gently to keep it airy and smooth.

Want to learn how to work with boxed cake mixes better? Visit our Strawberry Shortcake Poke Cake post for great tips on making boxed cakes taste homemade.

Storage and Reheating Tips Grasshopper Cake

Grasshopper Cake is best stored in the fridge, covered tightly with plastic wrap or a fitted lid. It’ll stay fresh for about 3 to 4 days. The whipped topping can start to break down after that, so don’t wait too long to enjoy it. If you’re making it ahead, just hold off on the Andes Mint garnish until serving. Freezing isn’t recommended because whipped toppings tend to get weird in the freezer—grainy and sad. Reheating? Don’t. This cake is meant to be served chilled. If you want a warm dessert, maybe check out our Strawberry Crunch Icebox Cake instead—it plays well cold but could inspire a cozy twist.

FAQs

Can I use chocolate cake mix instead of white?
Yes! You’ll get a richer, deeper chocolate flavor. It’s less “grasshopper green,” but still totally delicious.

Is this cake safe for kids if I use crème de menthe liqueur?
Not recommended. Stick to the syrup version for kid-friendly gatherings.

Can I make this ahead of time?
Absolutely. It actually tastes better the next day after chilling, so it’s a great make-ahead dessert.

What if I can’t find thick fudge topping?
You can microwave a thinner fudge just a little to thicken it, or look for premium brands. Mrs. Richardson’s is a good bet.

Can I use homemade whipped cream instead of Cool Whip?
Sure, just know it won’t hold up as long. You’ll want to serve it within a day or so.

Final Thoughts

Grasshopper Cake is that effortlessly cool dessert that looks like it came from a bakery but is secretly simple to make. With minty layers, chocolate fudge, and a whipped topping that tastes like a dream, it’s a perfect balance of flavor and fun. Whether you’re making it for a family party or just because you need something sweet on a Monday, this cake always delivers. If you loved this, don’t miss our Green Cookies for another playful mint treat, or dive into something fruity with the Best Ever Strawberry Shortcake Cake. Either way, this cake deserves a spot in your dessert rotation. You’ve got this. Now go make that minty magic.

Follow us on Pinterest for weekly slow cooker inspiration, or join the conversation over on our Facebook page where fellow food lovers share their favorite comfort meal.

Print