As I scrolled through my Pinterest this morning, an image of a cake caught my eye—it looked like something straight out of a Halloween-themed horror movie, yet somehow delightful. Enter the Freaky Finger Red Velvet Cake, your new go-to for spooktacular celebrations! This cake is not just about the eerie, playful chocolate fingers that adorn the sides; it also features layers of luscious red velvet cake and sinfully creamy frosting that promise a melt-in-your-mouth experience with every bite. What makes this cake truly magical is its ability to impress guests while being surprisingly simple to whip up, perfect for anyone wanting to elevate their Halloween baking game. Curious about how to create this show-stopper while bringing a little fun to your desserts? Why is this cake a Halloween must-have? Spooktacular Presentation: The Freaky Finger Red Velvet Cake isn’t just a dessert; it’s a conversation starter! Your guests will be thrilled to see this eye-catching cake gracing your table. Deliciously Sinful: This cake combines layers of moist red velvet and creamy cream cheese frosting that melt in your mouth, making each slice irresistible. Quick and Easy: No need for advanced baking skills here! This recipe is designed to be straightforward and accessible—perfect for busy home bakers looking to impress. Endless Customization: Personalize it with various toppings or flavors, and substitute ingredients to cater to dietary preferences. Maybe try some of our other fun options like Tuna Cakes Avocado for a savory counterpart! Perfect for Parties: Halloween celebrations call for memorable treats, and this cake fits the bill! Pair it with spooky-themed drinks or appetizers for a cohesive festive experience. Freaky Finger Red Velvet Cake Ingredients For the Cake Batter 175g soft butter – Provides moisture and richness to the cake; substitute with margarine for a dairy-free option. 225g white caster sugar – Sweetens the cake and adds texture; use brown sugar for a richer flavor. 1 tsp vanilla extract – Adds depth of flavor; opt for pure vanilla for the best results. 3 large eggs (room temperature) – Binds the ingredients and ensures structure; always use fresh eggs for optimal results. 1 tbsp red food coloring paste – Gives the cake its signature hue; consider using gel coloring for a more vibrant effect. 200g plain flour – Forms the cake’s structure; substitute with a gluten-free blend if needed. 50g cocoa powder – Imparts a rich chocolate flavor; make sure it’s unsweetened for the best taste. 1 ½ tsp bicarbonate of soda & ½ tsp baking powder – Leavening agents that help the cake rise; do not substitute baking soda without adjusting other ingredients. ¼ tsp salt – Balances the sweetness and enhances overall flavors. 150g low-fat plain yogurt (thinned with 2 tbsp milk) – Keeps the cake moist and tender; buttermilk or dairy-free yogurt works too. For the Decorative Elements 3 x 114g boxes white chocolate fingers – Deliver a spooky touch representing severed fingers; other chocolate-coated biscuits can be used if unavailable. For the Frosting 100g soft butter – Ensures creaminess in the frosting; substitute with vegan butter if desired. 300g full-fat cream cheese (fridge cold) – Main component for rich frosting; use plant-based cream cheese for dairy-free needs. 140g icing sugar – Sweetens and thickens the frosting; adjust amount based on sweetness preference. 2 tsp milk – Loosens the icing for smooth application; any milk, including plant-based, can be used. Small blob of red food coloring paste – Adds color to the icing for decorating the chocolate fingers. Zest of 1 orange (optional) – Brightens the flavor of the frosting; can be omitted if preferred. This Freaky Finger Red Velvet Cake is not just another dessert; it’s an engaging centerpiece that will draw the attention and delight of your guests this Halloween! Step‑by‑Step Instructions for Freaky Finger Red Velvet Cake Step 1: Preheat and Prepare Baking Pans Start by preheating your oven to 180°C (160°C for fan ovens) or gas mark 4. While the oven heats, grease and line two 20cm sandwich tins with baking parchment. This ensures your Freaky Finger Red Velvet Cake comes out easily and has a nice shape. Set the prepared pans aside, ready for the batter. Step 2: Cream Butter and Sugar In a mixing bowl, combine the soft butter, white caster sugar, and vanilla extract. Using an electric mixer, cream these ingredients together until the mixture is light and fluffy—about 3-5 minutes. This step is crucial for a tender crumb, which you’ll appreciate in the decadent layers of your cake. Step 3: Incorporate Eggs and Food Coloring Add the eggs one at a time to the butter mixture, mixing well after each addition to ensure they are fully incorporated. Next, mix in the red food coloring paste until the batter is a vibrant shade of red. This will give your Freaky Finger Red Velvet Cake its iconic color, making it perfect for Halloween. Step 4: Combine Dry Ingredients In a separate bowl, sift together the plain flour, cocoa powder, bicarbonate of soda, baking powder, and salt. Gradually add this dry mixture to the wet ingredients, alternating with the thinned low-fat yogurt. Gently fold the batter with a spatula until just smooth—be careful not to overmix, as this can lead to a denser cake. Step 5: Bake the Cakes Divide the cake batter evenly into the prepared tins, smoothing the tops for even baking. Place them in the preheated oven and bake for about 25 minutes. Check for doneness by inserting a toothpick into the center; it should come out clean. Once baked, cool the cakes in their tins for 10 minutes before transferring them to a wire rack to cool completely. Step 6: Prepare Chocolate Fingers While the cakes cool, make the icing for the chocolate fingers. In a bowl, mix the icing sugar, milk, and a small blob of red food coloring until smooth and thick. Dip one end of each chocolate finger into the icing and lay them on a sheet of parchment paper to dry. This spooky touch will add character to your finished Freaky Finger Red Velvet Cake. Step 7: Make the Cream Cheese Frosting In another bowl, beat the soft butter until smooth and creamy. Gradually add the cold cream cheese and the optional orange zest, mixing until combined. Gently fold in the icing sugar until just combined, ensuring the frosting remains light and fluffy. Chill the frosting in the fridge until it’s time to assemble the cake. Step 8: Assemble the Cake Once the cakes are completely cooled, place one layer on a serving plate. Spread a generous amount of cream cheese frosting on top before adding the second layer. Cover the top and sides of the entire cake with a thin layer of frosting to make it easier to secure the chocolate fingers, positioning them upright around the sides for that dramatic effect. Garnish the top with any remaining chocolate fingers for a spooktacular finish! Freaky Finger Red Velvet Cake Variations Feel free to let your creativity run wild by customizing your cake in delightful ways! Gluten-Free: Replace plain flour with a gluten-free flour blend to cater to gluten-sensitive guests. Vegan: Swap butter and cream cheese for plant-based alternatives, and use flax eggs instead of chicken eggs for a fully vegan option. Minty Twist: Add a teaspoon of peppermint extract to your frosting for a refreshing flavor that will leave guests buzzing with joy. Chocolate Lovers Delight: Incorporate chocolate chips into the batter for extra gooeyness, making each bite even more decadent. Spicy Kick: Add a pinch of cayenne pepper to the frosting for a surprising spicy contrast to the sweet creaminess. Citrus Zing: Mix in orange zest or lemon zest with the batter to create a bright, citrusy flavor profile that complements the subtle chocolatey notes. Nutty Surprise: Fold in chopped walnuts or pecans into the batter for an unexpected crunch that adds texture. Alternative Decor: Instead of chocolate fingers, consider making creepy gummy worms or Halloween-themed candies for a different look—a fun idea, especially for kids! Not only can you make this cake your own, but you might also find inspiration for other Halloween treats, like Homemade Strawberry Shortcake or a spooktacular red chiles dish like Red Chile Tostadas that brings warmth to your vampire-themed dinner party. Happy baking! What to Serve with Freaky Finger Red Velvet Cake This enchanting dessert is best enjoyed as part of a festive spread that delights both the eyes and palate. Witch’s Brew Punch: A colorful, fizzy drink that captures the spirit of Halloween and adds a refreshing contrast to the rich cake. Mini Pumpkin Pies: These bite-sized treats offer a warm, spiced flavor that balances the sweetness of the red velvet. Creepy Crawly Jelly Cups: Layered jelly with gummy worms make for a playful, spooky treat that kids and adults will love. Chocolate Mousse: Velvety and decadent, this dessert complements the cake’s texture and adds another layer of chocolatey goodness. Ghostly Cheese Platter: Include a selection of creamy cheeses and crackers; the savory notes offer a nice counterpoint to the cake’s sweetness. Apple Cider: Warm or chilled, apple cider brings a seasonal flavor that harmonizes well with the cake’s rich and creamy elements. Pairing these delightful options with your Freaky Finger Red Velvet Cake will ensure your Halloween gathering is both visually stunning and deliciously satisfying! Tips for the Best Freaky Finger Red Velvet Cake Room Temperature Eggs: Make sure your eggs are at room temperature for better incorporation with the other ingredients, resulting in a fluffier cake. Gentle Folding: Use a spatula to gently fold the batter while mixing in the dry ingredients. Overmixing can lead to a dense texture, which you want to avoid in your Freaky Finger Red Velvet Cake. Chill Before Serving: Keep the cake in the fridge until serving, but allow it to come to room temperature before you slice it. This enhances the flavors and creaminess of the frosting. Customize the Fingers: If you can’t find white chocolate fingers, feel free to substitute them with similar chocolate-coated biscuits, ensuring the spookiness remains intact. Optional Flavor Twists: Consider adding flavored extracts like almond or lemon in your frosting for a delightful twist that elevates your spooky creation. Make Ahead Options These Freaky Finger Red Velvet Cakes are perfect for busy home cooks looking to save time! You can prepare the cake layers up to 2 days in advance; simply bake them, allow them to cool completely, and then wrap them tightly in plastic wrap before refrigerating. The cream cheese frosting can also be made up to 3 days ahead—store it in an airtight container in the fridge to keep it fresh and fluffy. For best results when ready to serve, let the cake sit at room temperature for about 30 minutes before frosting and assembling with the chocolate fingers. This way, your cake will be just as delicious and visually stunning without the last-minute stress! Storage Tips for Freaky Finger Red Velvet Cake Fridge: Store the cake in an airtight container for up to 3-5 days. Allow it to sit at room temperature for about 30 minutes before serving to enhance its flavor and texture. Freezer: To freeze, wrap slices of the Freaky Finger Red Velvet Cake tightly in plastic wrap and aluminum foil. It can be frozen for up to 2 months; thaw in the fridge overnight before enjoying. Reheating: If you prefer a warm slice, gently warm it in the microwave for about 10-15 seconds. Be cautious not to overheat, as it may cause the frosting to melt. Layering: If you want to keep the chocolate fingers intact, consider storing them separately and adding them just before serving for added freshness and presentation. Freaky Finger Red Velvet Cake Recipe FAQs What should I look for when selecting the red food coloring? Absolutely! I recommend using a gel food coloring paste instead of liquid for a more vibrant hue. Gel colors provide a richer red without adding too much liquid to your batter. When shopping, look for a deep red color that doesn’t have any artificial tastes. How long can I store the Freaky Finger Red Velvet Cake in the fridge? You can keep your cake in the refrigerator for about 3-5 days in an airtight container. I suggest letting it sit at room temperature for around 30 minutes before serving—the flavors truly shine when the cake is slightly warmed. Can I freeze the Freaky Finger Red Velvet Cake? Yes, you can! Wrap individual slices tightly in plastic wrap and then in aluminum foil. The cake can be frozen for up to 2 months. When you’re ready to enjoy, thaw it overnight in the fridge, and if you prefer a warm slice, pop it in the microwave for 10-15 seconds, being careful not to overheat. What can I do if my cake turns out too dense? If your cake ends up denser than expected, it may be due to overmixing the batter. Always mix just until combined, especially when incorporating the dry ingredients. If your cake is dense after baking, you could try using a sifter while measuring your flour or add another egg next time to introduce more lift. Are there any dietary considerations I should keep in mind? For those with allergies, consider using gluten-free flour to make the Freaky Finger Red Velvet Cake accessible. If you need to make it dairy-free, simply substitute the butter, cream cheese, and yogurt with suitable alternatives like margarine and plant-based yogurt. Make sure to check labels to ensure that your chocolate fingers are suitable for your dietary needs. How should I store the decorative chocolate fingers? To maintain their freshness and prevent them from getting soggy, I recommend storing chocolate fingers separately in an airtight container. Add them to your cake just before serving for that perfect visual appeal! Freaky Finger Red Velvet Cake for a Spooktacular Treat Indulge in the delightful Freaky Finger Red Velvet Cake, perfect for Halloween with its eerie presentation and delicious flavor. Print Recipe Pin Recipe Prep Time 30 minutes minsCook Time 25 minutes minsCooling Time 10 minutes minsTotal Time 1 hour hr 5 minutes mins Servings: 12 slicesCourse: DessertCuisine: AmericanCalories: 350 Ingredients Equipment Method Nutrition Notes Ingredients 1x2x3x? For the Cake Batter175 g soft butter Provides moisture and richness; substitute with margarine for a dairy-free option.225 g white caster sugar Sweetens the cake; use brown sugar for a richer flavor.1 tsp vanilla extract Adds depth of flavor; opt for pure vanilla for the best results.3 large eggs Binds ingredients and ensures structure; always use fresh eggs.1 tbsp red food coloring paste Gives the cake its signature hue; consider using gel coloring.200 g plain flour Forms the cake's structure; substitute with a gluten-free blend if needed.50 g cocoa powder Imparts a rich chocolate flavor; ensure it’s unsweetened.1.5 tsp bicarbonate of soda Leavening agent that helps the cake rise.0.5 tsp baking powder Leavening agent; do not substitute without adjusting other ingredients.0.25 tsp salt Balances sweetness and enhances overall flavors.150 g low-fat plain yogurt Keeps the cake moist; substitute with buttermilk or dairy-free yogurt if desired.For the Decorative Elements3 boxes white chocolate fingers Deliver a spooky touch representing severed fingers.For the Frosting100 g soft butter Ensures creaminess in the frosting; substitute with vegan butter if desired.300 g full-fat cream cheese Main component for rich frosting; use plant-based for dairy-free.140 g icing sugar Sweetens and thickens the frosting; adjust based on sweetness preference.2 tsp milk Loosens the icing for smooth application.1 small blob red food coloring paste Adds color to the icing for decorating.1 zest orange (optional) Brightens the flavor; can be omitted. Equipment Mixing Bowlelectric mixerSpatulaOvenBaking parchment20cm sandwich tinsWire Rack Method Step-by-Step InstructionsPreheat your oven to 180°C (160°C for fan ovens) or gas mark 4. Grease and line two 20cm sandwich tins with baking parchment.In a mixing bowl, cream the soft butter, white caster sugar, and vanilla extract until light and fluffy (about 3-5 minutes).Add the eggs one at a time to the butter mixture, mixing well after each addition. Mix in the red food coloring paste until vibrant.Sift together the plain flour, cocoa powder, bicarbonate of soda, baking powder, and salt. Gradually add this to the wet ingredients, alternating with the thinned yogurt.Divide the batter into the prepared tins and bake for about 25 minutes. Cool the cakes in their tins for 10 minutes before transferring to a wire rack.Prepare the icing for the chocolate fingers by mixing the icing sugar, milk, and red food coloring until smooth. Dip ends of fingers into icing to dry.Beat the soft butter until creamy. Gradually add cream cheese and optional orange zest, mixing until combined. Fold in icing sugar until just combined.Once cooled, place one cake layer on a plate, spread frosting on top, add the second layer, and cover with frosting. Position chocolate fingers around the sides. Nutrition Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 4gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 70mgSodium: 250mgPotassium: 180mgFiber: 1gSugar: 25gVitamin A: 500IUCalcium: 50mgIron: 1.5mg NotesEnsure eggs are at room temperature for better incorporation. Chill cake before serving to enhance flavors. Customize chocolate fingers as preferred. Tried this recipe?Let us know how it was!
