Frighten and delight this Halloween with our incredibly delicious Freaky Finger Red Velvet Cake. This spooky dessert is guaranteed to give you goosebumps. Sink into layers of rich, chocolate-flavored Red Velvet Cake, generously filled with an irresistible cream cheese frosting that will leave your taste buds screaming for more. Topped with spooky edible fingertips, this cake is the perfect centerpiece for your spooky celebration. Whether you’re hosting a spooky party or just want to treat yourself to spooky sweets, this cake will both scare and enchant your guests. Treat yourself to a piece of this monstrous delicacy!
- 175g softened butter, plus some butter for greasing
- 225g white powdered sugar
- 1 tsp vanilla extract
- 3 large eggs, room temperature
- 1 tbsp red food coloring paste (we used Sugarflair Christmas Red)
- 200g plain flour
- 50g cocoa powder (we used Green & Black’s)
- 1½ tsp baking soda?
- ½ tsp baking powder
- ¼ tsp salt
- 150 g low-fat natural yogurt, loosened with 2 tablespoons milk
- approx. 3 x 114g boxes of white chocolate chips (we found them at Tesco)
- 140g powdered sugar
- 2 tsp milk
- small blob of red food coloring paste
- 100g soft butter
- 300g full-fat cream cheese, chilled in the fridge (we used Philadelphia as it has the firmest consistency)
- Zest of 1 orange (optional)
- Preheat the oven to 180°C/160°C fan/gas 4.
- Grease 2 x 20 cm sandwich tins and line the bottom with baking paper.
- Mix butter, sugar and vanilla until fluffy.
- Add the eggs one at a time, beating well after each egg until the mixture is light and fluffy.
- Stir in the color.
- Mix the dry ingredients for the cake.
- Sift half of the dry ingredients onto the cream mixture.
- Fold in with a spatula.
- Add half of the diluted yogurt.
- Repeat the process.
- Pour the smooth dough into the molds and smooth it out.
- Bake for 25 minutes or until the dough is risen and elastic when lightly pressed in the center.
- Allow to cool for 10 minutes.
- Turn the cakes out onto a wire rack and let cool completely.
- Line a baking sheet with parchment.
- Cut off one end of each chocolate chip.
- Mix 50g icing sugar, milk and a small drop of color to make a thick, red icing.
- Dip the severed cookie ends into the glaze.
- Allow the excess to drip off.
- Using a small brush, paint a red fingernail on the other end of the chocolate finger.
- Let your fingers dry on the parchment.
- Using an electric mixer, beat the butter until very smooth.
- Stir in the cream cheese and zest (if using) until smooth.
- Sift in the remaining powdered sugar.
- Using a spatula, fold into the cheese mixture until smooth.
- Refrigerate until needed.
- Layer the cakes together with the icing.
- Cover the top and sides of the cake with the frosting.
- Place the severed fingers in a neat collar around the cake.
- Press them lightly into the icing.
- You still have a few fingers left to stick on top.
- Store the cake in the fridge but enjoy it at room temperature.
Equipment and tools
To make this Freaky Finger Red Velvet Cake you will need the following equipment and tools:
- mixing bowls
- Electric mixer (stand mixer or hand mixer)
- Cake tins (we used two 20cm round tins)
- parchment paper
- Cooling rack
- saw knife
- Offset putty or spatula
- Pastry bag and small round nozzle
This recipe contains the following allergens:
- butter (milk)
- eggs (egg)
- Natural yogurt (milk)
- Cream cheese (milk cheese)
- White chocolate chips may also contain dairy and gluten. Check the allergy information on the packaging.
Storage and leftovers
If you have leftovers or want to bake the cake in advance, follow these storage guidelines:
- Store the cake in an airtight container at room temperature for up to 3 days.
- Once you have frosted the cake, place it in the refrigerator to keep it fresh. Allow it to come to room temperature before serving.
- You can also freeze the cake (without frosting) for up to 1 month. Wrap it tightly in plastic wrap and store it in a freezer bag or container. Thaw in the refrigerator before glazing and serving.
- Leftover frosting can be stored in an airtight container in the refrigerator for up to 1 week. Bring it to room temperature and stir briefly before using.
Health Benefits of Freaky Finger Red Velvet Cake
While the Freaky Finger Red Velvet Cake may delight your taste buds, you might be surprised to learn that it also offers some health benefits. This treat contains certain ingredients that can contribute positively to your well-being. Let’s take a closer look at some of the health benefits of this delicious dessert.
1. Low-fat natural yogurt
For this recipe you will need a 150g cup of low-fat natural yoghurt, which is a healthier alternative to using cream. Yogurt is a great source of protein, calcium and probiotics. It can aid digestion, boost the immune system and even improve bone strength.
2. Cocoa powder
The 50g of cocoa powder used in this recipe not only provides a rich chocolate flavor but also offers some health benefits. Cocoa powder is a good source of antioxidants, which can help reduce inflammation, improve heart health, and increase brain function.
3. Cream cheese
The creamy frosting for this cake contains 300g of full-fat cream cheese. Although it’s important to consume cream cheese in moderation due to its high fat content, it also offers some health benefits. Cream cheese is a good source of protein and calcium. Depending on the brand, it may also provide some beneficial probiotics.
4. Orange peel (optional)
Adding the zest of an orange to the cream cheese frosting is optional, but can provide an additional boost of flavor and health benefits. Orange peel contains essential oils rich in vitamin C that can support the immune system and promote healthy skin.
While this Freaky Finger Red Velvet Cake recipe is certainly a treat, it’s nice to know that it contains some ingredients that offer potential health benefits. However, moderation is important as this cake is still a dessert and should be enjoyed as part of a balanced diet.