Red Velvet Cake Waffles (Print Version)
# Ingredients:
→ Ingredients for Red Velvet Waffles
01 -
1 cup of milk
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3 eggs (make sure they're at room temperature)
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1 teaspoon of vanilla extract
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1 box of red velvet cake mix (I chose Betty Crocker's Super Moist Red Velvet)
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Half a cup of vegetable oil
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Spray-on non-stick cooking oil
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Optional add-ons: powdered sugar, berries, pecans, or whipped cream
→ Items for Cream Cheese Glaze
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4 oz of softened cream cheese
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⅓ cup milk
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¾ cup powdered sugar
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A pinch (¼ teaspoon) of vanilla extract
→ Optional Chocolate Drizzle
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½ cup of semi-sweet or dark chocolate chips
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3 tbsp of heavy cream
# Instructions:
01 -
Turn on your waffle maker and follow the manufacturer's guidelines for preheating it. Coat the cooking surface lightly with non-stick spray so nothing sticks.
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Grab a big mixing bowl and stir together the eggs, cake mix, milk, oil, and vanilla. Keep going until you get a smooth consistency without lumps.
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Pour some of the batter into your preheated waffle maker, stopping when it reaches the suggested level. Close the lid and cook until they’re slightly crispy on the outside—usually takes 3–5 minutes. Carefully take them out and do the same with what’s left of the batter.
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Mix together the softened cream cheese, powdered sugar, milk, and vanilla in a bowl. Stir until it’s creamy and set it aside for later use.
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Toss the chocolate chips and heavy cream into a bowl that’s safe for the microwave. Warm it for about 60 seconds, then stir completely until smooth.
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Serve these waffles warm and add the glaze on top. Drizzle chocolate over them if you made some. Finish with toppings like whipped cream, berries, or nuts for extra flavor. Enjoy your treat!
# Notes:
01 -
For the best waffles, make sure your waffle maker is heated up and coated with cooking spray before pouring the batter.
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You’ll get about 10 waffles that are square-shaped with this recipe.
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If you have leftover waffles, freeze them flat first. After freezing, toss them in a storage bag for up to 90 days.