Cakes & Bread
Red Velvet Cream Cheese Waffles, Temptingly Soft and Rosy
Prep
15 min
Cook
25 min
Servings
4
Level
Medium
These rosy red waffles with a subtle chocolate aroma are baked until crisp on the outside yet stay soft and tender inside. Drizzled with a creamy, tangy-sweet cream cheese sauce, these waffles make a beautiful treat perfect for a special breakfast or for entertaining guests. Their Instagram-worthy look makes them irresistible to try.
🧂 Ingredients
🍽️ Servings: 4
Adjust the servings and the ingredient amounts & nutrition below update automatically.
- 250 grams medium-protein all-purpose flour
- 20 grams unsweetened cocoa powder
- 60 grams granulated sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp fine salt
- 2 eggs
- 300 ml full-cream liquid milk
- 80 grams unsalted butter, melted
- 1 tsp red gel food coloring
- 1 tsp apple cider vinegar
- 1 tsp vanilla extract
- 150 grams cream cheese, at room temperature
- 50 grams powdered sugar
- 30 ml full-cream liquid milk, for the sauce
- 1 tbsp vegetable oil, for greasing the waffle iron
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👩🍳 Instructions
- 1 In a large bowl, mix the flour, cocoa powder, granulated sugar, baking powder, baking soda, and salt. Whisk until well combined.
- 2 In a separate bowl, whisk the eggs, milk, melted butter, red food coloring, apple cider vinegar, and vanilla extract until well combined and evenly colored.
- 3 Pour the wet mixture into the dry mixture and stir gently with a spatula until no flour lumps remain. Don't overmix so the waffles stay tender. Let the batter rest for 10 minutes.
- 4 Preheat the waffle iron and lightly brush it with vegetable oil using a pastry brush. Pour in enough batter to fit the size of the iron, but not too much, since the batter will expand as it cooks.
- 5 Cook for 4-5 minutes, or until the indicator light comes on (or steam decreases) and the outside of the waffle looks dry and turns a reddish-brown color. Carefully remove using a fork.
- 6 Repeat the process until the batter is used up, greasing the iron each time before pouring in new batter so it doesn't stick.
- 7 For the cream cheese sauce, beat the cream cheese and powdered sugar with a mixer on low speed for 2 minutes until smooth, then gradually add the milk while continuing to beat until the texture is thick but pourable.
- 8 Serve the waffles warm, drizzled with the cream cheese sauce on top. You can add a sprinkle of crumbled red velvet waffle for a prettier presentation.
💡 Tips
• Don't overmix the batter so the waffles don't turn out chewy — just stir until the flour is no longer visible.
• Use gel food coloring rather than liquid so the red color is more vivid without making the batter too runny.
• The cream cheese must be truly at room temperature so the sauce doesn't clump when beaten.
• Waffles taste best enjoyed right after cooking so they stay crisp on the outside.
📊 Nutrition Facts / serving
410
Calories (kcal)
9 g
Protein
20 g
Fat
48 g
Carbs
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