If you like mint oreos and chocolate, then you will love this mini mint chocolate grasshopper cake! This yummy dessert has two small layers of dark chocolate cake topped with creamy mint oreo buttercream!
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Previously on the blog, I had a full-sized mint chocolate grasshopper cake and decided to update the recipe to a mini version with mint oreo buttercream! You all seem to really love smaller cakes, so I thought this might be a great one to downsize! This mini grasshopper cake has two dark chocolate cake layers and is covered in refreshingly minty oreo buttercream! Perfect for mint chocolate lovers.
If you’re looking for a small cake to bake for small birthdays or get-togethers this summer, then read on!
How to Make a Mini Grasshopper Cake
I simplified this cake recipe a bit for you so that all you need to do is bake two cake layers and frost with buttercream! As you can see, I didn’t get too fancy with the frosting. But that’s the beauty of this mini grasshopper cake! Cake shouldn’t be fussy, just delicious!
Dark Chocolate Cake Layers
First up are the dark chocolate cake layers! I like making dark chocolate cake because it’s not overlyly sweet. It doesn’t add that intense sugary-ness that some people don’t like! In order to get the richest, darkest cake I used this Rodelle Dutch Processed Cocoa. This has to be one of my favorite products to use in chocolate desserts because it gives them such a rich flavor!
One other secret ingredient that I used in this grasshopper cake might surprise you – mayo! I know, that sounds gross, but hear me out. According to oureverydaylife.com, “Mayonnaise may seem like a strange ingredient to add to a cake, but it works on many levels. At its most basic, mayo is a whipped blend of egg yolks, vegetable oil, and vinegar or lemon juice. The oil in the mayonnaise makes a cake more tender and moist, while the vinegar helps enhance flavors, especially for a chocolate cake.” I’m not a big mayo fan, but adding it in really made this cake extra moist and tender!
Mint Oreo Buttercream Frosting
I just love this buttercream so much! Aren’t the mint oreo flecks and light green color so fun? This buttercream packs a delicious minty punch and compliments the dark chocolate cake layers perfectly!
For the mint oreo buttercream, you will need a high-quality peppermint extract and just a tiny bit of green food coloring. I’ve mentioned this before, but I really like to use gel food coloring in my baking because liquid food coloring can water down anything you’re making and possibly ruin it! Baking is a science, remember? I like to use Rodelle Peppermint Extract because it has such a high-quality taste.
You’ll then need to crush up 2-3 mint Oreos to add to your buttercream. I like to crush them in a mini food processor (wow, I’m really obsessed with “mini” things, aren’t I?!). You can use any leftover oreos to roughly chop and garnish your grasshopper cake with!
Other Helpful Tools
Here are a few other helpful tools you might want when baking this mini grasshopper cake!
- 6-inch cake pans
- Offset spatula
- Espresso Powder (this is optional to add to the chocolate cake layers. You can certainly omit, but I think it really brings out the richness of the chocolate flavor!)
High Altitude Instructions
I tried this cake recipe as it is written below and it baked up quite nicely! No sinking or bad texture. I would follow the recipe as is below if you live at high altitude! For reference, I live at 5,800 feet. You can review this article for adjustments based on your altitude.
I hope that you enjoy making this min grasshopper cake! As always, be sure to tag @bucketsofyum in your photos on Instagram or use the hashtag #bucketsofyum in your posts so that I can see what you are baking!
Other Easy Cake Recipes
- The Best Small Dark Chocolate Snack Cake
- Spiced Vanilla Chai Cake with Vanilla Bean Frosting
- Double Chocolate Chip Bundt Cake
- Easy Buttermilk Spice Cake with Maple Cream Cheese Frosting
Mint Chocolate Grasshopper Cake
For the Dark Chocolate Cake Layers
- 1 cup hot water
- ½ cup Dutch processed cocoa powder
- ½ tbsp instant espresso powder
- ¾ cups full-fat mayo (room temperature)
- ½ cup granulated sugar
- ½ cup firmly packed brown sugar
- 1 large egg (room temperature)
- ½ tsp peppermint extract
- ¼ tsp vanilla extract
- 1½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp salt
- ¼ tsp baking soda
For the Mint Chocolate Oreo Buttercream
- ¾ cup unsalted butter (room temperature)
- ¼ tsp salt
- 2 cups powdered sugar
- ½ tsp vanilla extract
- ¾ tsp peppermint extract
- 1-2 tbsp whipping cream (to thin out frosting if it is too thick)
- 1-2 small drops green gel food coloring
- 2-3 crushed mint Oreos (plus more for garnish)
For the Dark Chocolate Cake Layers
- Preheat oven to 350°F. Spray two 6-inch round cake pans with non-stick cooking spray. Line the bottoms with parchment paper rounds and spray again. Set aside.
- In a small bowl, whisk together hot water, cocoa, and espresso powder until smooth. Let cool slightly.
- In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with a hand mixer, beat the mayo and sugars on medium-high until smooth (about 2 minutes). Reduce speed to low and add in the egg. Beat in extracts.
- In a medium bowl, whisk together the flour, baking powder, salt and baking soda. Gradually add the flour mixture to the mayo mixture alternately with the cocoa mixture beginning and ending with the flour mixture. Beat until just combined, scraping down the sides of the bowl with each addition. Divide batter among prepared pans.
- Bake until wooden toothpick inserted in the center comes out with a few moist crumbs, about 30-35 minutes. Let pans cool for 10 minutes on a wire rack and then remove cakes from pans and let them finish cooling on the wire racks. Trim and level any domed cake layers.
For the Mint Oreo Buttercream
- In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with a hand mixer, beat the butter and salt on low speed until smooth. Add powdered sugar and beat until smooth. Increase mixer speed to medium and beat for 5 minutes until fluffy. Add vanilla, peppermint extract, and heavy cream and beat to combine. Thin the frosting with additional cream (1 tbsp. at a time) if it is too thick.
- Add the green food coloring to the frosting and beat on medium speed until combined. Gently fold in crushed mint Oreos.
- Place the first cake layer, top side up, on a flat surface (plate, cake stand, etc.).
- Spread a thin layer of buttercream over the top of the first cake layer. Place second cake later on top and spread another thin layer of buttercream over the top. Place the final cake layer on top (top side down).
- Frost the entire cake with a thin coat of buttercream to seal in the crumbs. Freeze the cake for 10-15 minutes to set the crumb coat.
- After the crumb coat is chilled, proceed with frosting the rest of the cake. Slice and enjoy!
- Cake layers can be made ahead of time. To store: let cake layers cool completely and then wrap well with plastic wrap and freeze. Before you decorate, let cakes thaw at room temperature for 30 to 60 minutes prior to frosting.