Decadent Red Velvet Cake Waffles (Print Version)
# Ingredients:
→ For the Red Velvet Waffles
01 -
1 box red velvet cake mix (I used Betty Crocker Super Moist Red Velvet Cake Mix)
02 -
3 medium eggs, at room temperature
03 -
1 cup milk
04 -
½ cup vegetable oil
05 -
1 teaspoon vanilla extract
06 -
Non-stick cooking spray
07 -
Optional toppings: whipped cream, fresh berries, chopped pecans, or powdered sugar
→ For the Cream Cheese Glaze
08 -
4 ounces cream cheese, at room temperature
09 -
¾ cup confectioners’ sugar
10 -
⅓ cup milk
11 -
¼ teaspoon vanilla extract
→ For the Chocolate Drizzle (Optional)
12 -
½ cup dark or semi-sweet chocolate chips
13 -
3 tablespoons heavy cream
# Instructions:
01 -
Preheat your waffle maker according to the manufacturer’s instructions. Spray it with non-stick cooking spray to prevent sticking.
02 -
In a large mixing bowl, whisk together the red velvet cake mix, eggs, milk, vegetable oil, and vanilla extract until smooth and well combined.
03 -
Pour the batter onto the preheated waffle maker, filling it to the recommended level. Close the lid and cook for 3–5 minutes, or until the waffles are cooked through and slightly crispy on the outside. Carefully remove the waffles and repeat with the remaining batter.
04 -
In a mixing bowl, combine the cream cheese, confectioners’ sugar, milk, and vanilla extract. Whisk until smooth and set aside.
05 -
In a microwave-safe bowl, combine the chocolate chips and heavy cream. Microwave for 1 minute, then stir until the chocolate is fully melted and smooth.
06 -
Serve the waffles warm, topped with the cream cheese glaze, chocolate drizzle, and optional toppings like whipped cream, fresh berries, or chopped pecans. Enjoy!
# Notes:
01 -
Ensure the waffle maker is preheated and coated with non-stick cooking spray for best results.
02 -
This recipe yields approximately 10 square waffles.
03 -
Freeze leftover waffles in a single layer before transferring to a freezer bag for up to 3 months.