Raise your hand if you LOVE to save time! Yep, me too! I’m all about taking shorcuts in the kitchen so today I’m sharing a super delicious BOXED cake all decorated for the fall season. After my last naked cake tutorial, I thought you guys would like an updated version perfect for our transition into fall.

Naked Chocolate Cake on a wood cake stand
Close up of chocolate cake on a wood stand with purple flowers

You can get my step by step by step instructions to the PERFECT naked cake here. It’s so easy and starts with a good ole boxed cake. Of course you can use any recipe you’d like but I must say, this fudge chocolate cake is really good!

How to make a Easy Chocolate Naked Cake

Chocolate Naked Cake Supplies:

  • 2 boxes of Duncan Hines Dark Chocolate Fudge
  • 2 tubs of chocolate whipped frosting ( grocery store bakery)
  • 1 bundle of sage
  • Flowers
Chocolate Naked Cake_
Chocolate Naked Cake

Next, use a flower of choice and place it along the edges of the cake.

Chocolate Naked Cake - Autumn Wedding_-8
Chocolate Naked Cake - Autumn Wedding_-10
Chocolate Naked Cake - Autumn Wedding_-9

After that use the sage leave to top the cake off. Don’t take yourself to serious when it comes to placing your flowers and foliage. Usually the first spot is just fine.

Instead of the white whipped frosting I used last time, I opted a chocolate version. I had the ladies at the bakery pack me up a couple of tubs!

Chocolate Naked Cake - Autumn Wedding_-12
Chocolate Naked Cake - Autumn Wedding_-15
Chocolate Naked Cake

My little family gave this cake 10 thumbs up! Hope you enjoy it to!

Chocolate Naked Cake

Chocolate Naked Cake

Yield: 12
Prep Time: 20 minutes
Cook Time: 32 minutes
Additional Time: 20 minutes
Total Time: 1 hour 12 minutes

Learn how to make this easy chocolate naked cake with a few simple short cuts! It will look like a professional made your cake!


  • 2 boxes of Duncan Hines Dark Chocolate Fudge
  • 2 tubs of chocolate whipped frosting ( grocery store bakery)
  • PAM® Baking Spray
  • 2 cup water
  • 6 eggs
  • 1 cup vegetable oil


  1. Blend cake mix, water, eggs, and oil in a large bowl on low speed for 30 seconds. Beat on medium speed for an additional 2 minutes.
  2. Pour batter evenly into 4 8x8 pans and bake for 24 to 28 minutes or until toothpick inserted in center comes out clean. Remove from oven and cool cakes in pans on wire rack for 15 minutes. Remove cakes from pans and cool completely on wire rack.
Nutrition Information:
Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 222Total Fat: 22gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 18gCholesterol: 93mgSodium: 45mgCarbohydrates: 4gFiber: 0gSugar: 4gProtein: 3g

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Come back tomorrow to see my DIY Pumpkin project for our September Michael’s Makers Challenge!

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