Grasshopper Cake Recipe

Grasshopper Cake Recipe

✅ Ingredients

• For the Mint Cake

• 2 cups (250g) all-purpose flour
• 1 ½ cups (300g) granulated sugar
• 1 tsp baking powder
• 1 tsp baking soda
• ½ tsp salt
• 1 cup (240ml) buttermilk
• ½ cup (120ml) vegetable oil
• 3 large eggs
• 1¼ tsp peppermint extract (not mint extract)
• Few drops green food coloring
• Chocolate Fudge Layer
• 1½ cups (260g) semi-sweet chocolate chips
• 1 cup (240ml) heavy cream
• 2 tbsp butter

• Mint Whipped Topping

• 2 cups (480ml) heavy whipping cream
• ¼ cup (30g) powdered sugar
• 1 tsp peppermint extract
• Few drops green food coloring

• Optional Garnish

• Chopped mint chocolate candies (Andes mints or similar)

👩‍🍳 Instructions

1. Make the Cake

1. Preheat oven to 350°F (180°C). Grease a 9×13-inch pan.

2. In a bowl, whisk flour, sugar, baking powder, baking soda, salt.

3. Add buttermilk, oil, eggs, peppermint extract, and food coloring.

4. Beat on medium speed until smooth.

5. Pour batter into pan and bake 25–30 minutes, or until a toothpick comes out clean.

6. Cool completely.

2. Make the Chocolate Fudge Layer

1. Heat cream until steaming.

2. Pour over chocolate chips, add butter, and let sit 2 minutes.

3. Stir until smooth.

4. Spread over cooled cake.

5. Chill 30 minutes to set.

3. Make Mint Cream

1. Whip cold cream until soft peaks.

2. Add powdered sugar, peppermint extract, and coloring.

3. Beat until stiff peaks form.

4. Spread over chocolate layer.

4. Garnish

Top with chopped mint chocolates.

⭐ Tips

For stronger mint: add a touch more peppermint extract (taste first — it's strong!)

Chill cake at least 1 hour before serving for clean layers.

You can use boxed white cake + mint + food color if in a hurry.

🍽️ Serve & Enjoy

Soft mint cake + silky chocolate + creamy mint topping = perfection!