Mint Chocolate Cake (Grasshopper Cake)

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Mint Chocolate Cake (Grasshopper Cake) is the PERFECT combo of indulgent chocolate and mint frosting, made with cocoa powder, hot coffee, and mint buttercream, ready in under 60 minutes!

We love coming up with different dessert recipes for every occasion, and right now we’re loving this Classic Yellow Cake, Fudge Iced Brownies, Red Velvet Cake, and Easy Chocolate Fudge!

Mint Chocolate Cake

Mint Chocolate Cake (Grasshopper Cake) is the PERFECT combo of my favorite Easy Chocolate Cake, and green Mint Frosting. The cake is made with rich cocoa powder and hot coffee, which really brings out the chocolate flavor, while the frosting is a classic buttercream with peppermint extract and green food coloring.

I love serving this dessert on St. Patrick’s Day because of the fun green color, and the mint-chocolate combination is always a winner with my family. Plus with bake time and decorating, it’s ready in a total time of under 60 minutes, so you can make this in the morning for later that day.


Mint chocolate cake can sit at room temperature for 2-3 days in an airtight container, or in the refrigerator for longer. Bring the cake to room temperature before serving it for the best texture.


You can make this mint chocolate cake a few months ahead, and store it in the freezer until you need it. Bake the cake and decorate according to the recipe, then place it in the freezer uncovered for about an hour, until the cake is frozen.

Then wrap the cake in plastic wrap and tinfoil and place back in the freezer. This way, the frosting is frozen when you wrap it and it will keep its shape. When you defrost the cake, remove the plastic wrap immediately before defrosting.

Grasshopper Cake with Mint and Chocolate

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  • After frosting, try decorating this chocolate cake with mini chocolate chips, white chocolate chips, Andes mints, chocolate shavings, or even mint flavored Oreo cookies!
  • Add a cup of mini chocolate chips to the mint frosting for a mint chocolate chip cake (or mint chocolate chip layer cake if you make a few layers!)
  • You can use dark chocolate cocoa powder for a richer chocolate flavor in the chocolate cake.
  • If you want to make this chocolate cake even lighter, try using buttermilk instead of whole milk. The acid in the buttermilk will work with the leavening in this cake to help it rise and give the cake a fluffy texture.
  • Top this chocolate cake with an extra layer of chocolate ganache or hot fudge sauce after you add the buttercream mint frosting, for a decorative look. Don’t cover the whole cake, just pour onto the top and let it fall down the sides.
  • Instead of St. Patrick’s Day, you can change up the flavor and food color to use this cake recipe for other holiday desserts. Try peppermint extract with red food coloring for Christmas, or orange extract with yellow food coloring for Easter!
  • Get a more fudge-like dessert by adding peppermint extract to my chocolate frosting instead of using the buttercream, and just leaving out the green food coloring altogether.
  • For an adult version, you can add a splash of creme de menthe to the buttercream frosting. Add the creme de menthe before adding any milk, to make sure you don’t add too much liquid. If you do add too much creme de menthe by accident, add a tablespoon of powdered sugar back, one at a time, until the buttercream frosting thickens again.
  • This is a regular chocolate cake recipe, but you can add a teaspoon mint extract for a chocolate-mint cake.
  • I like to make this cake in layers so I use two round cake pans, but you can also make this a sheet cake if that’s what you have. Or turn it into a poke cake with my chocolate ganache or hot fudge sauce. Then top with the mint frosting for a grasshopper poke cake!
  • For another variation, try adding the mint buttercream frosting between the layers of cake, then dust the entire thing with powdered sugar and sprinkle with semisweet chocolate chips. You can also decoratively top with cookies like Thin Mints or chopped chocolate pieces.
  • If you’re really short on time, you can make this with chocolate cake mix and just make the mint buttercream frosting to decorate it. You can also use the cake mix to make cupcakes with mint frosting instead of a whole cake.

Chocolate Cake with Mint Buttercream

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Mint Chocolate Cake (Grasshopper Cake)

5 from 8 votes
  • Yield: 12 servings
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Total Time: 45 minutes
  • Course: Dessert
  • Cuisine: American
  • Author: Sabrina Snyder

Mint Chocolate Cake (Grasshopper Cake) is the PERFECT combo of indulgent chocolate and mint frosting, made with cocoa powder, hot coffee, and mint buttercream, ready in under 60 minutes!


  • 2 cups sugar
  • 1 3/4 cups flour
  • 1 cup unsweetened cocoa powder
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon salt
  • 2 large eggs
  • 1 cup whole milk
  • 1/2 cup vegetable oil
  • 1 tablespoon vanilla extract
  • 1 cup hot coffee you can substitute boiling water
  • Mint Frosting Recipe


Note: click on times in the instructions to start a kitchen timer while cooking.

  1. Preheat the oven to 350 degrees and butter and dust with cocoa powder two 9" cake pans.
  2. In a stand mixer on low speed mix together the sugar, flour, cocoa powder, baking powder, baking soda and salt,
  3. In a small bowl whisk together the eggs, milk, oil and vanilla then add it to the stand mixer on low then medium speed until just combined and finally add in the water carefully and stir it in by hand until just combined (do not turn on the mixer, it may splash on you).
  4. Pour half of the batter into each of the pans and bake for 30-35 minutes then remove, let cool completely and frost with the mint frosting.

Recipe Notes

Note: click on times in the instructions to start a kitchen timer while cooking.

Nutrition Information

Yield: 12 servings, Amount per serving: 474 calories, Calories: 474g, Carbohydrates: 78g, Protein: 4g, Fat: 17g, Saturated Fat: 9g, Cholesterol: 29mg, Sodium: 422mg, Potassium: 238mg, Fiber: 2g, Sugar: 58g, Vitamin A: 75g, Calcium: 62g, Iron: 2.1g

All images and text Ā© for Dinner, then Dessert.

Keyword: mint chocolate cake (grasshopper cake)

Mint Chocolate Cake

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  1. Hello
    this looks like a perfect recipe ! Although I have a question – will this recipe be enough for 3x 9inch cake pans ??
    Kind regards

  2. I made this Chocolate Mint cake for my husband’s bday. It came out really delicious and moist. Perfect I can say. I just added peppermint essences instead of a vanilla essence. Everyone loved it.
    Frosting I used fresh cream and but of peppermint essence.
    GANACHE I used mint chocolate and dark chocolate.
    Over all it was hit in my family.
    I made it 1st time .

  3. This turned out very well for me. I made the cake with the teaspoon of mint extract, and it was delicious.

    However, adding the mint frosting on top of that was overkill (and honestly gave it a scent slightly reminiscent of toothpaste).

    When I make this again, I will do the cake the same (with mint), but use a creamy non-mint frosting. The mint in the cake is enough!

  4. I made this for my son’s seventh birthday. I was in a pinch as I hadn’t read the reviews of the Martha cake I had planned on making, and when I did, I saw that they were awful. At the last minute, I took a shot on this recipe and was so glad I did. This was one of the better cakes I’ve ever made. I substituted buttermilk for the regular as suggested and added a teaspoon of mint extract. The cake was perfect ā€” light, flavorful and moist. Thank you!!