Grasshopper Poke Cake
Grasshopper poke cake is a rich chocolate and mint dessert with layers of moist chocolate cake topped with a creamy chocolate layer and peppermint frosting. Andes candies sprinkled over the top make it easy to decorate and add even more chocolate-mint flavor.
I love dressing up a regular boxed cake mix for a fun and festive holiday dessert.
This delicious chocolate-mint grasshopper cake starts with a regular chocolate cake mix and uses hot fudge and green peppermint frosting to make it extra-special for a party.
My kids begged me to make it for St. Patrick's Day dessert but it would work just as well on your Christmas table, especially if you added some and festive sprinkles to the Andes candies mix on top!
Why This is the Best Recipe
- Easy to Make: This easy chocolate cake starts with a boxed cake mix for a quick and foolproof dessert perfect for even kids to bake.
- Decadent Layers: Sweetened condensed milk and hot fudge create an ultra-moist cake that will stick to your fork.
- Refreshing Mint Flavor: Peppermint frosting and Andes candies add the perfect minty touch and festive accents.
Ingredients
All you need to make this easy recipe is a few simple pantry ingredients:
- Chocolate Cake Mix: I used Betty Crocker but any brand will do. Check the ingredients needed to make it on the back of the box, make sure you have those, too. I needed eggs, vegetable oil and water for mine.
- Sweetened Condensed Milk: This is an optional ingredient. It adds a lot of sweetness to the cake and keeps things extra moist but it can make the slices harder to cut and serve. It is up to you whether you want to include it.
- Hot Fudge Sauce
- Powdered Sugar
- Butter
- Milk
- Peppermint Extract
- Green Food Coloring
- Andes Candies: for garnish
Bake the Chocolate Cake
Bake your chocolate cake according to the box directions.
Beat the cake mix together and then spread it into a 9x13-inch baking dish that has been sprayed with cooking spray or rubbed with softened butter.
Let the cake cool completely and then poke holes over the top of the cake with the tines of a fork.
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Spread the Condensed Milk and Chocolate
Pour the sweetened condensed milk over the top and spread it gently over the surface of the cake.
Let it set for a few minutes so the milk has a chance to run down through the poked holes.
Heat the hot fudge in the microwave for 30 seconds and stir it with a spoon. When it is warm enough to easily pour it out, spread it over the top of the cake.
Chill the Cake
Set the cake pan in the fridge and chill it for 30 minutes to allow the hot fudge to set.
This step makes frosting the cake much easier to do.
Prep the Frosting
While the cake is chilling, you can prepare the minty frosting.
Beat together the butter and powdered sugar until smooth. Add the milk, peppermint extract, and continue to beat until fluffy.
Add the green food coloring and mix it in thoroughly.
Decorate the Cake
Spread the prepared frosting over the firm chocolate cake.
Sprinkle chopped Andes candies over the top as garnish while the frosting is still soft. Once the frosting sets, the candies will be harder to get to stick to the top.
Refridgerate the cake and let it chill for another hour before serving.
Make Ahead Tips
Storage: Keep covered in the refrigerator for up to 5 days.
Freezing: Freeze slices in an airtight container for up to 2 months.
Best Texture: Let the cake sit at room temperature for 10 minutes before serving.
Serving Suggestions
This easy dessert would make such a fun St. Patrick's Day treat for kids or a simple make ahead Christmas dessert during the busy holiday season.
Heading to a potluck party? A 9x13-inch cake is the perfect party dessert to bring on the go.
You could serve slices of cake with a scoop of vanilla or mint chocolate chip ice cream. Drizzle even more hot fudge sauce over the top to make a decadent sundae.
More Easy Cake Recipes
Looking for more easy 9x13-inch cake ideas? Don't miss these family favorites:
📖 Recipe
Grasshopper Poke Cake
Ingredients
For the Cake:
- 1 boxed chocolate cake mix like Betty Crocker
- 1 cup water *see notes
- 1/2 cup vegetable oil *see notes
- 3 eggs
For the Poke Layer:
- 1 (14 oz) can sweetened condensed milk
- 1 (12 oz) jar of hot fudge sauce
For the Frosting:
- 1 stick (1/2 cup) butter softened
- 2 cups powdered sugar
- 2 tablespoons milk
- 1 1/2 teaspoons peppermint extract
- 1 - 2 drops green food coloring / gel
- 1 (4.6 oz) package of Andes candies mints chopped, *see notes
Instructions
- Preheat the oven to 350°F. Lightly spray a 9x13-inch baking dish with cooking spray and set aside.
- Prepare the chocolate cake mix according to the package directions. The Betty Crocker mix I used required beating the cake mix, water, vegetable oil, and eggs together for 2 minutes. Scrape the batter into the prepared baking pan and smooth to an even layer. Bake for 28 minutes (or according to your box mix directions.)
- Use a fork to gently poke holes over the surface of the baked cake. Slowly pour the entire can of condensed milk over the top and let the milk seep down through the holes.
- Once the milk has been mostly absorbed the cake, remove the lid from the jar of hot fudge and heat it in the microwave for 15 - 30 seconds. Stir the hot fudge and make sure it is loose enough to pour. Drizzle it over the top of the cake and spread into an even layer.
- Chill the cake for 30 minutes so that the fudge has a chance to firm up.
- Add the softened butter, powdered sugar, milk, and peppermint extract to a large mixing bowl. Beat them together with a hand mixer on medium-high speed until light and fluffy. Add the green food coloring just one drop or two at a time and blend in. The frosting should be a light green color.
- Spread the prepared frosting over the top of the chilled cake. Immediately sprinkle the top with chopped Andes candies. Chill for 1 hour before serving.
Recipe Notes
The water, vegetable oil, and eggs called for in this recipe are what the Betty Crocker chocolate cake mix I used required. If you use a different brand, the instructions may be different on your box. Just prepare the cake mix according to the package directions. A Note on Andes Candies:
You may be able to find packages of pre-chopped Andes candies, especially during the holiday season. They are coated with an anti-caking ingredient that will appear powdery on top of a decorated cake. If presentation matters, chop your own so they don't have the powdery coating. If time is of the essence, the pre-chopped candies taste just the same!
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