Name: Easy Mint Chocolate Grasshopper Cake Recipe
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Ingredients: 1.5 cups all-purpose flour; 1 cup granulated sugar; 0.75 cup unsweetened cocoa powder; 1.5 teaspoons baking powder; 1 teaspoon baking soda; 0.5 teaspoon salt; 2 large eggs (at room temperature); 1 cup whole milk; 0.5 cup vegetable oil; 2 teaspoons vanilla extract; 1 cup boiling water; 1 cup butter (softened, for the frosting); 2 cups powdered sugar (for the frosting); 2 tablespoons cream (for the frosting); 1 teaspoon peppermint extract (for the frosting); 2 drops green food coloring (optional, for the frosting); 0.5 cup mini chocolate chips (for garnish)

Okay, so this Easy Mint Chocolate Grasshopper Cake Recipe — Easy Mint Chocolate Grasshopper Cake Recipe — is seriously my go-to when I need to impress… or just really, really want cake. It’s like a party in your mouth, a total blast from the past, and honestly, it’s way easier to make than it looks. Think moist chocolate cake, a refreshing hint of mint, and that creamy, dreamy frosting. Trust me, you need this in your life.

So, my husband, Mark? He’s not a huge sweets guy, right? But this cake? He DEMOLISHES it. The first time I made it, he ate, like, three slices in one sitting. Then the next day he ate it for breakfast. It’s become a staple for birthdays and holidays, and honestly, sometimes I just whip it up on a random Tuesday because why not? Our little one, Lily, helps me sprinkle the chocolate shavings. It’s chaotic but cute and it’s “our” cake. Makes my heart melt.

Why You’ll Love This Easy Mint Chocolate Grasshopper Cake Recipe

It tastes like your favorite Girl Scout cookie, but, you know, in cake form. And bigger.
It’s surprisingly simple. Even if you’re a disaster in the kitchen (like me, some days), you can pull this off.
The minty freshness cuts through the richness, so you don’t feel like you’re in a sugar coma after one slice. Maybe half the cake though.
It’s got that vintage vibe that’s so darn comforting. Like a hug from Grandma… if Grandma made epic cake.
Seriously. It’s cake. Need I say more?

How to Make It

Okay, so first things first, get your oven preheated. 350°F (175°C). Don’t forget to grease and flour your cake pans, unless you want a cake-pocalypse later. I use two 9-inch round pans, but honestly, whatever you have that’s close will probably work.

For the cake, mix all the dry ingredients in a bowl – flour, sugar, cocoa powder, baking soda, baking powder, and salt. Just whisk it all together, you know? Then, in another bowl, whisk together the wet stuff – eggs, milk, oil, vanilla extract, and hot water. Now, pour the wet into the dry and mix until it’s all combined. Don’t overmix! Nobody wants a tough cake.

Pour the batter into your prepared pans and bake for, like, 30-35 minutes. Or until a toothpick stuck in the center comes out clean. Let them cool in the pans for a bit before turning them out onto a wire rack to cool completely.

WANT TO SAVE THIS RECIPE?

Just drop your email here and I'll send it right away! Plus you'll get new recipes from me every week. Yes please!

While the cake’s cooling, make the frosting! Cream together the butter and powdered sugar until it’s light and fluffy. Then, mix in the crème de menthe and green food coloring (if you want that classic grasshopper look). Taste and adjust the sweetness or mintiness as needed.

Once the cake is cool, frost that baby! I like to put a layer of frosting between the layers and then cover the whole thing. Sprinkle with chocolate shavings for extra fancy points. Or just because you want to.

Ingredient Notes

All-Purpose Flour: I always use all-purpose. Tried cake flour once, and it was… fine. But all-purpose is my jam and it works every time.
Granulated Sugar: Don’t skimp! This cake needs it. I did try using less once, thinking I was being healthy. Regretted it immediately.
Unsweetened Cocoa Powder: Make sure it’s unsweetened. Otherwise, the cake will be way too sweet. (Unless you’re into that, then go for it!)
Baking Soda & Baking Powder: Don’t mix these up! Seriously. One time I did, and the cake was flatter than my ex’s personality.
Salt: Just a pinch! It enhances the chocolate flavor. Trust me.
Eggs: Gotta have ’em. They bind everything together. I use large eggs, but honestly, medium ones would probably work too.
Milk: I use regular milk, but you could probably use almond milk or soy milk if you’re dairy-free. I haven’t tried it so can’t promise results though!
Vegetable Oil: Keeps the cake moist. You could use canola oil too. Olive oil? Maybe not. I haven’t tried it, but I’m skeptical.
Vanilla Extract: Don’t skip this! It adds so much flavor. I always use the good stuff, even if it’s expensive.
Hot Water: This helps to bloom the cocoa powder and makes the cake extra moist. Don’t skip it!
Butter: Use unsalted butter for the frosting. Trust me on this one.
Powdered Sugar: Gotta have it for the frosting. It makes it nice and fluffy.
Crème de Menthe: This is what gives the frosting that minty flavor. You can find it at most liquor stores. Don’t go too crazy with it, though, unless you want your cake to taste like mouthwash.
Green Food Coloring (Optional): For that classic grasshopper look. I usually skip it because food coloring kinda freaks me out, but it’s totally up to you.
Chocolate Shavings (Optional): For garnish. Because everything’s better with chocolate, right?

Recipe Steps:

Preheat oven to 350°F (175°C) and prepare cake pans.
Whisk together dry cake ingredients in a large bowl.
In a separate bowl, whisk together wet cake ingredients.
Combine wet and dry ingredients, mixing until just combined.
Pour batter into prepared cake pans and bake for 30-35 minutes.
Cool cakes in pans before transferring to a wire rack to cool completely.
Cream butter and powdered sugar for the frosting until fluffy.
Mix in crème de menthe and optional green food coloring.
Frost cooled cake layers and garnish with chocolate shavings.

What to Serve It With

Honestly? Nothing. It’s perfect on its own. But if you’re feeling fancy, a scoop of vanilla ice cream or a dollop of whipped cream would be pretty amazing. Oh! Or maybe a cup of hot coffee. Yes. That’s the ticket.

Tips & Mistakes

Don’t overbake the cake! Dry cake is the worst. Start checking it around 30 minutes and poke it with a toothpick. If it comes out clean, it’s done!
Make sure your butter is at room temperature before you make the frosting. Otherwise, it’ll be lumpy. Nobody wants lumpy frosting.
If your frosting is too thick, add a little milk or cream until it reaches the desired consistency. If it’s too thin, add more powdered sugar.
Don’t be afraid to experiment with the flavor! If you’re not a fan of crème de menthe, try using peppermint extract instead.
If you mess up the cake, don’t panic! Frosting covers a multitude of sins.

Storage Tips

Okay, so if you have any leftovers (which is rare in my house), just store them in an airtight container in the fridge. It’ll keep for, like, 3-4 days. But honestly, it’s usually gone way before then. And eating it cold is totally acceptable. In fact, sometimes I think it’s even better cold. Especially for breakfast. Don’t judge.

Variations and Substitutions

Chocolate Chips: Throw some chocolate chips into the cake batter for extra chocolatey goodness. I’ve done this before and it’s always a hit.
Peppermint Extract: If you can’t find crème de menthe, use peppermint extract in the frosting. Just be careful not to use too much, or it’ll taste like toothpaste.
Different Extracts: Try different extracts in the cake batter, like almond or hazelnut. I’ve done this with almond extract and it was delicious.
Different Frostings: Use a different frosting altogether! Chocolate buttercream, vanilla buttercream, or even a cream cheese frosting would be amazing.
Less sugar: If you think the crème de menthe is sweet enough, adjust granulated and powdered sugar quantities to taste.

Frequently Asked Questions

I can’t have gluten… will this still work?

Totally. Just use a gluten-free flour blend. I like Bob’s Red Mill. It works pretty well in this recipe. You might need to adjust the baking time slightly, so keep an eye on it.

Do I have to use Crème de Menthe? I don’t have any on hand!

Nah, you don’t HAVE to. Peppermint extract works just fine. Just be careful not to overdo it, or you’ll end up with a minty mouthwash cake. Start with a little and taste as you go.

Can I make this cake ahead of time?

You bet! Bake the cake layers a day ahead and store them tightly wrapped at room temperature. Frost it the day you want to serve it. It actually makes it even easier, I think.

How do I get those perfect chocolate shavings?

Honestly, it’s a little tricky. I use a vegetable peeler and run it along a chocolate bar. Sometimes it works, sometimes it’s a disaster. Don’t stress too much about it. Crumbled chocolate is just as good.

What if I skip the green food coloring?

It’s totally fine! It’ll still taste amazing. It just won’t have that classic grasshopper green color. Honestly, I often skip it. Less artificial stuff is always a good thing, right?

Remember it later

Planning to try this recipe soon? Pin it for a quick find later!

If you try this recipe, please leave a comment and rating below. I love to hear from you and always appreciate your feedback!

Easy Mint Chocolate Grasshopper Cake Recipe