Grasshopper Sheet Cake - dark chocolate cake layers filled with a smooth ganache, topped with a green mint Oreo buttercream.
St. Patricks day is definitely a holiday I most struggle with! With fall you have pumpkin, cinnamon and apple! With Christmas you have peppermint, chocolate, and gingerbread. With St Patrick's day, you don't have many options, that is why I chose to do this Grasshopper Sheet cake!
First, I have listed some cakes you need to bake!
- Delectable And Easy Oreo Peanut Butter Cake
- The Ultimate Pumpkin Oreo Cake
- Bakery Style Oreo Chocolate Chip Cookies
Jump to:
Why you should make this Grasshopper sheet cake
- Dark Chocolate Cake- Did you know that Oreo uses dark cocoa powder for their cookies? I decided to do the exact same thing for this cake.
- Dark chocolate ganache - who doesn't like a smooth and dark chocolate ganache. This makes the cake just a little more fudgier. You can't go wrong with that.
- Oreo Cookie Crust- Just like an Oreo, this crust has a great cookie crunch to it.
- Mint Oreo Frosting- I don't like to pick favorites, but this one might be my favorite element of this cake. Who can resist a creamy butter flavor with a cookie crunch buttercream?
Grocery List
To repeat, I have made it easy for you, I have listed a few key ingredients that you will need that might not have stocked up in your pantry, to find the full list of ingredients, you can refer to the recipe card at the bottom of the recipe.
- Oreos- I feel like this one is pretty obvious. I bought the largest size they had to offer. I think it was called the party pack.
- Unsalted butter- You will need this for both the crust and for the buttercream.
- Eggs- I used large eggs, but you can use extra large as well.
- Peppermint extract - you only use a little, but it makes that cake so good!
- Buttermilk- I like to use full fat buttermilk, but whatever you can find at the store will be fine.
- Oil- I use vegetable oil, but you can also use canola.
- Dark cocoa powder- I use a dark cocoa powder from amazon. You can find the one I use here.
- Fresh leavening agents- Make sure that your baking soda and baking powder are fresh. I change mine out every 6 months!
- Heavy whipping cream- I like to use heavy whipping cream. I like a full fat whipping cream.
Step by step instructions
To Emphasize, I have made a detailed list and instruction's on how to make the Chocolate Cake. This recipe needs an electric hand mixer. You can use either a stand mixer with a paddle attachment, or a hand mixer. I used a hand mixer. Here are the bowls I used.
Step 1: Mix the dry ingredients-In a bowl fitted with the paddle attachment, sift the flour, sugar, cocoa powder, baking powder, baking soda, and salt into the bowl. Mix on the lowest speed, just until it's all incorporated.
Step 2: Mix the wet ingredients-In a separate bowl, mix together all of the wet ingredients (minus the hot water). Once mixed, very slowly add in the hot water. Go slow so the hot water doesn't cook the eggs.
Step 3: Add in the wet ingredients-With the mixer on the lowest speed, pour the wet ingredients into the dry ingredients. Mix on low until combined. Scrape the bottom of the bowl to make sure it is all mixed in.
Step 4: Pour into prepped pan. Evenly distribute the cake batter to the prepped cake pan. With the back of a spoon, even out the batter to ensure it's smooth for baking.
Step 5: Bake. Bake for 40-45 minutes. Check the cake by inserting a toothpick. It's done when it comes out with just a few moist crumbs on it.
Step 6: Cool Let it completely cool in the cake pan. While the cake cools, make the chocolate buttercream.
Favorite products I use
Expert Baking Tips
-Make sure that your ingredients for the cake are at room temperature. This will help your cake rise properly in the oven.
-Use high quality cake pans. My favorite pan for sheet cake can be found here.
-Preheat your oven for 30 minutes before baking.
- When you make the ganache, after you pour the hot cream on top of the chocolate, I like to cover my bowl with plastic wrap to help trap the heat in.
FAQ: Grasshopper Sheet Cake
Can I make this into cupcakes?
Yes, this recipe will make 18-20 cupcakes. Reduce the baking time to 20-22 minutes.
Can this be made into a layer cake?
Yes, you can make a four layer, 6 inch cake, or a three layer, 8 inch layer cake. You will need to double the frosting.
Storing
Finally, How to store this Grasshopper Sheet Cake.
Furthermost, If I am dividing my cake making into multiple days, I bake my cake layers, cool them, and wrap them with plastic wrap and store them in the fridge or freezer. This help reduce crumbs and makes it so the layers don't slide around when decorating. They can be stored in the fridge for 3-5 days.
How to freeze your Grasshopper Sheet Cake
Freeze individual cake slices in plastic wrap and freeze for up to 1 month.
How to serve: Once the cake is frosted and filled with ganache you can cut the cake into 12-16 pieces. I like to serve the cake at room temperature, and my husband likes to serve it in a bowl with milk poured over it.
Below are some other cake recipes you are going to love:
Remember LEAVE A STAR AND A COMMENT REVIEW if you love the recipe or any questions. Follow me on Instagram, Pinterest, and TikTok. I post so many fun things on all platforms!
Recipe
Grasshopper Sheet Cake
Ingredients
For the chocolate cake
- 3 eggs room temperature
- 1 cup buttermilk room temperature
- 1 cup hot water
- ½ cup vegetable oil
- 2 cups all-purpose flour spooned and leveled.
- 1 ¾ cups granulated sugar
- ¾ cup dark cocoa powder
- 2 teaspoons baking soda
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1 teaspoon pure vanilla extract
- 1 teaspoon peppermint extract
For the chocolate ganache:
- 1 cup semisweet chocolate chips or chopped chocolate
- ½ cup heavy cream
For the Mint Oreo buttercream
- 1 cup unsalted butter slightly chilled
- 3 cups powdered sugar measured and then sifted
- 2 Tablespoons heavy whipping cream
- ½ teaspoon mint extract
- Pinch of salt
- Green food gel optional I prefer Americolor a little goes a long way!
- 3 Mint Oreos finely crushed this is important to make sure chunks don't get stuck in your piping tip
Instructions
For the cake
- Preheat your oven to 325 degrees. Spray a 9×13 metal pan on the bottom, line with parchment paper, and spray again. If you need to use metal binder clips to hold down the sides, remember to use metal, not plastic. Set aside
- In a stand sized mixer fitted with the paddle attachment, combine the flour, sugar, cocoa powder, baking soda, baking powder, and salt. Mix on low until evenly combined.
- In a small bowl, whisk the eggs, buttermilk, hot water, vanilla/ peppermint extract, and vegetable oil until evenly combined.
- With the mixer on the lowest speed, pour the liquid ingredients into the dry ingredients and mix just until combined. There should be no flour streaks. With a rubber spatula, scrape the bottom of the bowl to make sure the batter is evenly combined.
- Evenly distribute the cake batter to the prepped cake pan. With the back of a spoon, even out the batter to ensure it's smooth for baking.
- Bake for 40-45 minutes. Check the cake by inserting a toothpick. It's done when it comes out with just a few moist crumbs on it.
- Let it completely cool in the cake pan. While the cake cools, make the chocolate buttercream.
For the Mint Oreo buttercream
- 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. Mix on low. 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.
- With a rubber spatula, stir in the cookie crumbs.
For the ganache
- In a microwave proof bowl, heat the cream until it becomes bubbly, while the cream is heating, add the chocolate wafers to a small bowl.
- Once the cream is hot, add it to the chocolate, cover with plastic wrap and let it sit for 5 minutes, Stir to combine.
Assembly
- Once the cake has cooled, keep they cake in the pan, using warm ganache pour the ganache over the top of the cake and with an offset spatula, smooth the ganache evenly around the cake. And edges. Set in the freezer for 10-15 minutes.
- Once the ganache has harden, using a piping bag and Wiltons piping top 104, pipe in rows starting from top and moving down the cake. Sprinkle with oreo crumbs and garnish with extra oreos!
- Serve at room temp or cold! The cake is great both ways!
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