Intensive Cake Unit

Tag: martini

  • Grasshopper Cake

    Grasshopper Cake

    One of my favorite yearly birthday cakes!

    Every year for my dad’s birthday – and sometimes also for Father’s Day – my mom makes a ‘Grasshopper cake.’ It’s a classic for our family – no one ever gets tired of it! 

    “What is a Grasshopper cake?”

    Fair question! In short, it’s a cake-take on the Grasshopper cocktail. The Grasshopper is typically made with Creme de Menthe, Creme de Cacao, and heavy cream. (I’ll be honest – we made one and tried it once. It was good…but the cake is so much better!) 

    My mom’s cake recipe calls for a white cake mix, with  ½ cup of the water replaced with Creme de Menthe. Doesn’t sound like much, but I tried more than this once, and the mint was so strong it was almost bitter. Lesson learned!

    I also think using buttermilk instead of water and butter instead of oil gives the cake a richer more bakery-like texture without changing the flavor. I’ve used chocolate ganache instead of the chocolate fudge the recipe calls for. It keeps the same texture and rich chocolate flavor, and is a bit easier to work with. 

    You can absolutely frost this cake with buttercream / cream cheese frosting if you’d prefer. But I love using stabilized whipped cream to decorate since it’s light, tastes amazing, and captures the classic flavors of the cake I grew up with!
    Give it a shot and let me know how it goes!! 

    “I don’t know about the square cake thing…can I make this cake with round pans?” 

    Absolutely! Round layers may be just a touch thicker and might need a minute or two more baking time, but you can use the same recipe with 8-inch round pans!

    I used a square pans with a square acrylic cake disc in the video/photos. I won’t lie; although I love the look of square cakes, they can be just a bit more difficult to frost. But since most of the decorating can be done with a piping bag, this is a great option if you’d like to try your first square cake! 

    “I don’t know about using cake mixes. Is there a scratch recipe you can recommend?” 

    Yep! This Grasshopper Ombre Cake recipe uses scratch layers flavored with Creme de Menthe like this recipe. You can ignore the food coloring directions; just transfer batter to pans and bake! 

    (Disclosure: As an Amazon associate I may earn from qualifying purchases, and my posts often contain affiliate links. If you click a link and make a purchase, I may receive a commission at no extra cost to you!) 

    Grasshopper (mint chocolate) Cake
    Print Recipe

    Grasshopper Cake

    A cake-take on the grasshopper (creme de menthe, creme de cacao, and cream) combines mint cake, chocolate, and stabilized whipped cream!
    Prep Time45 minutes
    Cook Time37 minutes
    Decorating time45 minutes
    Total Time2 hours 7 minutes
    Course: Dessert
    Cuisine: American
    Keyword: Grasshopper Cake, Grasshopper layer cake, Mint Chocolate Cake, Mint Chocolate Grasshopper Cake
    Servings: 16 servings
    Calories: 757kcal

    Equipment

    Ingredients

    Grasshopper Cake layers

    • 2 boxes white cake mix (I like Duncan Hines)
    • 1 cup unsalted butter (or 2 sticks, melted)
    • 1 1/2 cups buttermilk (room temperature)
    • 1/2 cup Crème de Menthe liqueur
    • 8 egg whites (or 1 cup egg whites from a carton)

    Chocolate ganache (for filling + decorating)

    Stabilized Whipped Cream:

    • 2 cups heavy whipping cream
    • ½ cup water (combine with gelatin)
    • 2 teaspoons powdered gelatin
    • ¾ – 1 cup powdered sugar
    • 2-4 Tablespoons Creme de Menthe liqueur to taste
    • 3-4 drops liquid green food coloring

    Decorations

    Instructions

    Grasshopper Cake layers

    • Preheat oven to 350°F. Prepare three 8-inch round pans with baker’s floured spray (or grease and line with parchment rounds).
    • Combine melted butter, buttermilk, Crème de Menthe, and egg whites in a bowl, and blend in packaged cake mixes. Scrape down the sides of the bowl with a spatula, and beat for about 2 minutes, until well blended.
    • Divide batter evenly between the prepared cake pans (I find a kitchen scale helpful for this part). This guarantees your layers will bake to be the same height. Spread batter evenly to pan edges and bake for time specified on box; mine took about 25 minutes. Allow cake layers to cool for 10-15 minutes on a wire cooling rack before removing from pans. Cool completely before frosting. Set in the fridge or freezer to accelerate the cooling process if desired. (This is a great time to make your ganache and whipped cream!)

    Chocolate ganache

    • Combine chocolate chips and whipping cream in a microwave-safe bowl. Microwave in 20-second intervals on half power; stirring in between until fully melted and smooth.
    • Chill until thick enough to spread, but it’ll be the easiest to work with if you don’t let it solidify completely.

    Stabilized Whipped Cream

    • Chill your mixing bowl and beaters/mixer attachment for 15 minutes before whipping cream.
    • Place water in a microwave-safe bowl and sprinkle powdered gelatin over the top; allow to sit for 5 minutes to soften. Microwave in 30-second intervals until melted and allow to cool; gelatin must be liquid but not hot when added to the whipping cream.
    • Add whipping cream, powdered sugar, and Crème de Menthe to mixing bowl; beat on medium-high speed just until beater marks begin to show distinctly (about 1 minute in my stand mixer). Add gelatin mixture to cream, pouring in a steady stream while beating constantly. (Try to avoid pouring directly on the beater so it doesn’t splatter). Beat until stiff peaks form. Place in the refrigerator until ready to use.

    Assembly

    • Once your cakes are cool, level them (if needed). Place a smear of chocolate on your square (to keep the cake from sliding while you decorate it) and center your first cake layer in the center of the circle. Pipe a border of whipped cream or frosting around the outer edge of the layer, and fill with chocolate ganache. Add a sprinkle of chopped Andes mints, and place the next layer on top. Repeat the process with your remaining cake layers.
    • Now you’re ready to crumb-coat . If you’re unfamiliar with crumb-coating, it’s just what it sounds like – spreading a thin layer of whipped cream over the entire outside of the cake to keep crumbs out of your final layer. I usually do this with my large offset spatula.
    • Once your crumb coat has set (this takes about 5-10 minutes in the fridge), add your final layer of frosting and smooth. I like to use an offset spatula and bench scraper for this part.

    Now the fun part – decorating!

    • Transfer your whipped cream or frosting to a large piping bag, and your remaining chocolate fudge or chocolate ganache to another piping bag (I used a large bag + star tip for my whipped cream and a smaller bag + Wilton 1M tip for my chocolate). Pipe in rosettes, swirls, squiggles, or whatever shapes you’d like until the cake is covered! I covered mine with halved Andes mints for a bit more texture.
    • (Note: using my favorite Cream Cheese Buttercream Frosting – replacing the vanilla with Creme de Menthe – is also an option!)

    Video

    Notes

    (Please note nutrition information is an estimate and may not be exactly accurate.)

    Nutrition

    Serving: 1serving | Calories: 757kcal | Carbohydrates: 98g | Protein: 8g | Fat: 38g

    Did you make this Grasshopper Cake? 

    Let me know how it went – or find me on Pinterest or on Instagram and tag @IntensiveCakeUnit in your photo! 

    You can also add a comment or a recipe rating at the bottom of the page! 🙂

    Other recipes you may love…

    (Click / tap the photos to be taken to the recipe pages!)

    Grasshopper Martini Cake - two tiered chocolate mint cake topped with a martini glassMoscow Mule Cake (topped with a Moscow Mule mug, lime twists, and mint leaves, slice cut out)
    Grasshopper Ombre Cake - topped with Andes mines, chocolate shavings, and a ganache dripVegan Vanilla Cupcakes (decorated with vegan buttercream, fresh fruit, and mint leaves)
    Thin Mint BrowniesThin Mint Cupcakes topped with mint frosting and a Thin Mint cookie
  • White Chocolate Grasshopper Cake

    White Chocolate Grasshopper Cake

    You know that feeling…

    …the feeling when you try something for the first time and think “WHERE the heck has this been all my life?” I remember feeling that way the first time I tried peppermint bark a number of years ago – we didn’t really make it growing up, so it was a pleasant surprise when I got a little older! 

    More recently, I had the exact same feeling tasting my first ‘White Chocolate Grasshopper Christmas cocktail‘ – a mix of white chocolate liqueur and peppermint schnapps with a chocolate-swirled glass and a candy cane rim. It didn’t take long to decide those incredible flavors needed to be captured in a White Chocolate Grasshopper Cake!

    The resulting cocktail cake recipe is below! Give it a shot –  (lol; pun not intended but I’m leaving it there anyways) and let me know how it goes!

    Why make a White Chocolate Grasshopper cake? 

    • White chocolate liqueur and peppermint schnapps make an absolutely killer cake flavor combo! The richness of the white chocolate and the sharpness of the schnapps really balance each other out. 
    • If you need a unique showstopper Christmastime dessert, this is a great one! 
    • Both the cake layers and the frosting take just one bowl to make, and the drip – while technically optional – takes just 3 ingredients and is soo delicious! 
    • Top it off with a chocolate-swirled martini glass, some peppermint bark, and some crushed candy cane – and you have a Christmas cake sure to be a hit! 

    FAQS

    “Not super sure about the cake drip – any tips? 

    • First off, don’t sweat it – the drip is just three ingredients and super easy to make!

    • My biggest tips – make sure you measure your white chocolate and heavy cream carefully, as those quantities will really impact the drip consistency. 

    • I always recommend trying out a test drip first! I’ve regretted pouring on a bunch of ganache without testing first. Scraping it off is a nuisance. 

    • You can adjust the consistency by warming or cooling slightly (warmer = thinner). If that’s not enough you can adjust more by adding 1 teaspoon of whipping cream (thinner) or 1 Tablespoon of chocolate chips (thicker) at a time, stirring until smooth.

    “How do I store this cake?”
    • Cover any remaining cake well after serving to keep it from drying out. It will keep in the fridge for 3-5 days. 

    (Disclosure: As an Amazon associate I may earn from qualifying purchases, and my posts often contain affiliate links. If you click a link and make a purchase, I may receive a commission at no extra cost to you!) 

    White Chocolate Grasshopper Cake - slice cut out
    Print Recipe

    White Chocolate Grasshopper Cake

    White chocolate liqueur and peppermint schnapps combine to make a rich and delicious White Chocolate Grasshopper Cake!
    Prep Time45 minutes
    Cook Time37 minutes
    Decorating time45 minutes
    Total Time2 hours 7 minutes
    Course: Dessert
    Cuisine: American
    Keyword: Peppermint Christmas Cake, White Chocolate Grasshopper Cake, White Chocolate Mint Cake, White Chocolate Peppermint Cake
    Servings: 16 servings
    Calories: 788kcal

    Equipment

    Ingredients

    White Chocolate Grasshopper Cake layers

    • 3 ¼ cup all-purpose flour
    • 3 cup granulated sugar
    • 2 ½ teaspoon baking powder
    • 1 teaspoon salt
    • 1 cup unsalted butter (2 sticks, room temperature)
    • 5 eggs
    • ¾ cups buttermilk (room temperature)
    • ½ cup white chocolate liqueur (I used Godiva)
    • ¼ cup peppermint schnapps
    • ¼ cup + 2 Tablespoons crushed peppermint candy or candy canes

    White Chocolate Grasshopper Frosting:

    • 8 ounces cream cheese (one package; softened)
    • 1 cup butter (two sticks, softened)
    • 6 cups powdered sugar
    • 2-4 Tablespoons white chocolate liqueur (more if needed to obtain spreadable consistency)
    • 2 Tablespoons peppermint schnapps
    • 1/4 t. salt (if using unsalted butter)

    Drip & Decorations

    Instructions

    White Chocolate Grasshopper Cake layers

    • Preheat oven to 350°F. Line three 8-inch cake pans with parchment rounds, and /or grease with non-stick or baker’s floured cooking spray.
    • Mix together all dry ingredients (flour, sugar, baking powder, and salt) in a stand mixer with a paddle until fully combined. Mix chunks of room-temperature butter slowly into the dry mix, on a low speed. Continue to mix until no large chunks of butter remain, and the mixture becomes crumbly.
    • Pour in eggs and mix on low until just incorporated. Combine buttermilk with liqueurs, and mix in on a low speed. Scrape down the sides of the bowl with a spatula, then beat on medium speed for about 30 seconds.
    • Divide batter evenly between the prepared cake pans (I find a kitchen scale helpful for this part). This guarantees your layers will bake to be the same height. Sprinkle about 2T of crushed peppermint candy over the top of the batter in the pans, and swirl it in with an offset spatula.
    • Bake for 34-37 minutes (or until a toothpick comes out clean). Allow cake layers to cool for 10-15 minutes on a wire cooling rack before removing from pans. Cool completely before frosting. Set in the fridge or freezer to accelerate the cooling process if desired. (This is a perfect time to make your frosting.)
    • Once the layers have fully cooled, the caramelized bits can be trimmed from the sides / top of the cake using a serrated knife if desired. Be sure the layers are completely cooled or chilled before trimming. If you try to trim the layers while they’re still warm, they will crumble and break.

    White Chocolate Grasshopper Frosting

    • Beat together softened cream cheese and butter; slowly add in powdered sugar alternating with liqueurs until frosting reaches desired consistency. Add salt if needed and beat until well combined.

    Assembly

    • Place a bit of frosting on your cake circle (to keep the cake from sliding while you decorate it) and center your first cake layer on the circle. (I wanted a bit more of a liqueur flavor to the cake layers, so I used a basting brush to infuse each one with a few tablespoons of white chocolate liqueur and peppermint schnapps. Optional but recommended!)
    • Spread the layer with frosting. Chop a large piece of peppermint bark and sprinkle over the frosting, and add your next cake layer on top. Repeat the process with your remaining cake layers.
    • Now you’re ready to crumb-coat . If you’re unfamiliar with crumb-coating, it’s just what it sounds like – spreading a thin layer of frosting over the entire outside of the cake to keep crumbs out of your final layer.
    • Once your crumb coat has set (this takes about 5-10 minutes in the fridge), add your final layer of frosting and smooth. I like to use an offset spatula and bench scraper for this part. (Optional: once your cake is covered, place the icing comb on the cake circle against your cake and run the comb around the cake to texture the frosting.) Place the cake into the freezer for about 20 minutes (so the ganache drips will set).

    Decorating (Martini glass; optional)

    • Pour a bit of corn syrup onto a small plate, and crushed peppermint candy onto another. Tip the martini glass upside down and dip the rim into the corn syrup, letting any excess drips fall off. Then dip the rim into the peppermint candy.
    • When I was assembling this cake, I had some chocolate ganache leftover from another project still in a drip bottle – I heated it until it was just liquid enough to squeeze out of the bottle and used it to make swirl around the inside of the martini glass. You can make your own chocolate ganache if you’d like, or some warm hot fudge topping would work as well. With whichever chocolate you decide to use, swirl the inside of the glass and place it in the fridge to set.

    Decorating – white chocolate ganache

    • Place heavy cream and white chocolate chips in a microwave-safe bowl, and microwave on 50% power in 30-second intervals until smooth, stirring in between. Add peppermint extract and stir until smooth.
    • When your ganache has cooled to a moderate temperature – it should feel slightly warm and still be fairly liquid – transfer it a squeeze bottle or piping bag. Squeeze about ¼ c of the ganache into the martini glass, and then quickly invert the glass over the cake, pressing the glass into the cake at an angle (check out my video for an extra guide on this step). Slowly drizzle ganache away from the glass, letting it fall down the edge of the cake to create drips.

    Decorating – final steps!

    • Pipe a few frosting swirls around the glass and add a few pieces of peppermint bark. Sprinkle crushed peppermint candy around the peppermint bark and around the edges of the glass and ganache drips. I added a couple of pieces to the drips themselves as well for a bit of texture and color.
    • Use a spoon to add some crushed peppermint candy around the bottom rim of the cake, and press it into the frosting with an offset spatula or the back of a spoon. And you’re done! Congratulations on your beautiful cake!

    Video

    Notes

    (Please note nutrition information is an estimate and may not be exactly accurate.)

    Nutrition

    Serving: 1serving | Calories: 788kcal | Carbohydrates: 102g | Protein: 9g | Fat: 38g

    Did you make this White Chocolate Grasshopper Cake?

    Let me know how it went – or find me on Pinterest or on Instagram and tag @IntensiveCakeUnit in your photo!

    You can also add a comment or a recipe rating at the bottom of the page! 🙂

    Other recipes you may love…

    (Click / tap the photos to be taken to the recipe pages!)

    Christmas Color Cake
    Candy Cane Cupcakes
    Peppermint Oreo Cake