Grasshopper Pie Cake

Grasshopper Pie Cake – mint chocolate cake layers baked on a mint cookie crust, filled with mint cream cheese and cookie filling and chocolate ganache, and covered with a mint buttercream.

Grasshopper Pie Cake

I’m so excited to share with you my new Grasshopper Pie Cake. If you love the classic dessert in pie form, you’re going to absolutely love this cake. I tried to take all the flavor and texture elements of the pie and incorporate them into the cake.


Inside this cake, you’ll find mint chocolate cookie layers under each of the mint chocolate cake layers, just like the pie has a chocolate cookie crust. You also get a somewhat sour and tart filling that’s made up of cream cheese, whipped cream and mint Oreos. It’s a nice contrast to the bittersweet chocolate.

And you’ll notice there’s mint in each of the elements in this cake, but the flavor isn’t overwhelming at all. In fact, it’s actually pretty subtle throughout the cake and is complimented nicely by all the other flavors. 

Look at these layers!

If you don’t want to use mint Oreos, you can sub them for Thin Mints or the Keebler Grasshopper Mint and Fudge Cookies. All of them will be equally amazing in this cake. 


  • The cookie crust can make this cake hard to cut. I suggest sharpening your knife well before you cut the cake.
  • Because there are so many different elements in this cake, you can definitely make things ahead of time. I love making the cake layers early because they freeze so well.
  • You can also make the filling ahead of time. Just don’t add the cookies to the mixture until you’re ready to stack and decorate the cake. The cookies will get soggy if they sit in the cream for too long.


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Grasshopper Pie Cake

5 from 12 votes
Mint chocolate cake layers baked on a mint cookie crust, filled with a mint cream cheese and mint Oreo filling and chocolate ganache, covered in a mint buttercream.


FOR THE COOKIE CRUST (adapted from Milk Bar)

  • 1 1/3 cups (160 g) all-purpose flour
  • 2 teaspoons (16.8 g) cornstarch
  • 1 cup (200 g) granulated sugar
  • 1 1/3 cups (157.3 g) dark cocoa powder
  • 12 tablespoons (169.5 g) unsalted butter melted 
  • 1 teaspoon (4.2 g) mint extract or emulsion


  • 2 cups (240 g)all-purpose flour
  • 1 3/4 cups (350 g)granulated sugar  minus 4 tablespoons granulated sugar
  • 3/4 cup (88.5 g) good quality cocoa powder
  • 2 teaspoons (8 g) baking soda
  • 3/4 teaspoon (3 g) baking powder
  • 1 teaspoon ( 5.6 g) kosher salt
  • 1 cup (240 g) buttermilk room temperature
  • 1/2 cup (109 g) vegetable oil
  • 3 large eggs room temperature
  • 1 cup (236.6 g) hot water
  • 1 teaspoon (4.2 g) mint extract or emulsion


  • 3/4 cup (173.25 g) heavy whipping cream
  • 6 ounces cream cheese softened
  • 2 cups (250 g) powdered sugar measured and then sifted
  • 1 teaspoon (4.2 g) mint extract or emulsion
  • 10 Mint Oreo cookies or Thin Mints broken into chunks


  • 1 cup (150 g) semi sweet or dark chocolate chips
  • 1/2 cup (115.5 g) heavy whipping cream


  • 2 cups (452 g) unsalted butter slightly chilled
  • 6 cups (750 g) powdered sugar measured and then sifted
  • 4 tablespoons (57.75 g) heavy whipping cream
  • 1 teaspoon (4.2 g) mint extract or emulsion
  • Green food gel optional (I prefer Americolor)
  • 4 Mint Oreos or Thin Mints crushed finely 
  • *This buttercream recipe makes enough to fill and cover your cake. If you want to add additional piping, you’ll want to make an extra 1/2 batch.



  • Preheat your oven to 300 degrees F. Spray three 8-inch or four 6-inch round cake pans with nonstick spray, line the bottoms with parchment paper and spray again. Set aside.
  • Combine the flour, cornstarch, sugar, cocoa powder, and mint extract in the bowl of a stand mixer fitted with the paddle attachment and paddle on low speed until mixed.
  • Add the butter and paddle on low speed until the mixture starts to come together in small clusters.
  • Spread the chocolate crumbs evenly on the parchment in each the cake pans. Using the back of a spoon, push the crumbs together to form a crust. Bake for 12 minutes.
  • Let the crust cool a bit while you make the chocolate cake. 


  • While the cookie crusts cool, preheat the oven to 350 degrees F. 
  • Combine the flour, sugar, cocoa, baking soda, baking powder, and salt into the bowl of an electric mixer fitted with a paddle attachment and mix on low speed until combined.
  • In another bowl, combine the buttermilk, oil, eggs, water, and mint extract.
  • With the mixer on low speed, slowly add the wet ingredients to the dry. Scraping the bottom of the bowl with a rubber spatula, and mixing for 30 more seconds on medium-low speed.
  • Pour the batter into the prepared pans (about 16 ounces in each 8-inch or 12 ounces in each 6-inch pan) and bake for 18-20, until a cake tester comes out clean.
  • Cool in the pans for 10 minutes, then turn them out onto a cooling rack and cool completely.
  • Wrap in plastic wrap and chill until ready to use. You're still going to want to level your cake layers to ensure a completely even surface for frosting and stacking. 


  • In the bowl of a stand mixer fitted with the whisk attachment, whisk the heavy whipping cream on high for about 3 to 5 minutes, until the cream forms stiff peaks. Transfer the cream to another bowl and set aside.
  • In the now empty bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese for a couple minutes until smooth. Gradually add the powdered sugar and then the mint extract. Beat for a couple minutes until smooth.
  • Fold in the whipped cream until no streaks of whipping cream remain. Fold in the crushed Oreos or Thin Mints.


  • In a microwave safe bowl, heat the cream for about 1 minute. Pour the cream over the chocolate and let sit for about 5 minutes. Mix the chocolate and cream until smooth and shiny. If needed, microwave the mixture for an additional 30 seconds.
  • Let cool slight before adding to the cake.


  • In a stand mixer fitted with a paddle attachment, cream the butter on medium-high speed for about two minutes.
  • With the mixer on low speed, slowly add the sifted powdered sugar until incorporated. Scrape down the sides of the bowl and continue to mix for another minute.
  • Add the mint, salt and heavy cream (one tablespoon at a time). Once the cream is incorporated, increase the speed to medium-high and beat the frosting for five minutes. It should get lighter in texture and color. Add the food gel, if using. Beat until blended.
  • Stir in the cookie crumbs.
  • Use a wooden spoon and mix by hand to stir out the air bubbles.


  • Once the cake layers are completely cooled and leveled, place the first cake layer cookie crust side down, in the center of the cake board. Pipe a rim of frosting around the edge of the cake and then fill the center with about 1 cup of the filling. Drizzle chocolate ganache over the filling.
  • Place the second cake layer on top of the frosting. Repeat piping, filling and drizzle of ganache. Place final cake layer, cookie crust side down.
  • Crumb coat the entire cake with a thin layer of frosting and freeze for about 10 to 15 minutes to set.
  • Once the crumb coat is set, continue to frost the cake with the remaining frosting.

Courtney Rich

I’m a self-taught baker, obsessed with cake.

I long ago ditched box mixes in pursuit of melt-in-your-mouth, to-die-for flavor combinations, fillings and textures. I believe cake must be decadent, life-changing and worthy of celebration! And I believe anyone should be able to bake that kind of cake – and I’m here to teach you just that!

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  1. 5 stars
    For the cake it calls for good quality cocoa powder. Do you not recommend the dark cocoa powder like in your other chocolate recipes?

  2. Would it make much of a difference if I used peppermint vs. spearmint extract in this cake? Don’t want to go to all the effort if I’m going to mess it up with peppermint extract. Thanks!

  3. I’m in the process of making the Grasshopper Pie Cake. After 19 minutes in the oven – the cakes were still very jiggly. I’ve baked them for an additional 2 minutes – three times – equaling 6 additional minutes. Still coming out completely liquid all over the cake tester. After an additional 8 minutes the cakes are done – but I’m guessing the cookie crust bottom is burned.

    I’ve rechecked all the liquid ad dry cake ingredients – to ensure I didn’t forget something – I followed the measurements to a tee. I’m wondering if the time is printed incorrectly – 18-20 minutes? Are the liquid measurements correct – 1 cup buttermilk, 1 cup hot water and 1/2 cup oil? I only ask because your Cake cookbook – which I love – also has some typos.

    As you know, baking a cake is time consuming! Please advise – if you can find the time! I know you are a busy working mom!! Thank you!

  4. While the cookie crusts cool, preheat the oven to 350 degrees F.

    I just read all the comments and saw people referring to 360 degrees – but your recipe here states 350 degrees? Based on my earlier submission – of the cake taking a lot longer to bake than the stated 18-20 minutes – its seems that 360 degrees would’ve been better. Please clarify. Thank you!
    P. S. I only make Courtney cakes and always receive rave reviews!!!

    1. Had the same issue, needed to bake 8 in cakes for additional 10 minutes at 350. I haven’t checked if the cookie crust is burnt or not.

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