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A stack of two Red Velvet Marble Waffles with white cream and berry sauce, garnished with fresh raspberries on a white plate.
Maryam

Red Velvet Marble Waffles with Cream Cheese Glaze

Start your day with a splash of color and a delightful treat! These Red Velvet Marble Waffles are soft, fluffy, and feature a beautiful swirl of classic red velvet and vanilla batters, topped with a tangy-sweet cream cheese glaze.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 6 waffles
Course: Breakfast, Brunch
Cuisine: American
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

For the Waffles
  • 1 1/2 cups all-purpose flour
  • 2 tablespoons granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 tablespoon unsweetened cocoa powder
  • 1 1/2 cups buttermilk room temperature
  • 2 large eggs
  • 1/4 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 1 1/2 - 2 tablespoons red gel food coloring adjust for desired vibrancy
For the Cream Cheese Glaze
  • 4 ounces cream cheese softened
  • 2 tablespoons unsalted butter softened
  • 1 cup powdered sugar
  • 1-2 tablespoons milk or heavy cream, as needed for consistency
  • 1/2 teaspoon vanilla extract

Equipment

  • Waffle Iron
  • Large mixing bowls
  • Whisk
  • Measuring cups and spoons
  • Rubber spatula

Method
 

Prepare Waffle Batter
  1. In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, baking soda, salt, and 1 tablespoon of unsweetened cocoa powder. Set aside.
  2. In a separate medium bowl, whisk together the buttermilk, eggs, vegetable oil, and 1 teaspoon of vanilla extract until well combined.
  3. Pour the wet ingredients into the dry ingredients and mix with a whisk or rubber spatula until just combined. Be careful not to overmix; a few lumps are okay. Overmixing can lead to tough waffles.
  4. Divide the batter into two separate bowls. Pour approximately 2/3 of the batter into one bowl (this will be your plain/vanilla portion) and the remaining 1/3 into another bowl.
  5. To the smaller portion of batter, add the red gel food coloring. Mix well until the color is evenly distributed and vibrant. You can add more coloring if you desire a deeper red.
Make Cream Cheese Glaze
  1. In a medium bowl, beat the softened cream cheese and softened unsalted butter with an electric mixer (or by hand with a whisk) until smooth and creamy.
  2. Gradually add the powdered sugar, mixing until well combined and smooth. Stir in the 1/2 teaspoon of vanilla extract.
  3. Add milk (or heavy cream), 1 tablespoon at a time, until the glaze reaches your desired pouring consistency. It should be thick enough to coat a spoon but thin enough to drizzle.
Cook Red Velvet Marble Waffles
  1. Preheat your waffle iron according to the manufacturer's instructions. Lightly grease the waffle iron plates with cooking spray or melted butter if they are not non-stick.
  2. For each waffle, spoon alternating dollops of the plain batter and the red velvet batter onto the hot waffle iron. Use the back of a spoon or a skewer to gently swirl the colors together, creating a marble effect. Avoid over-swirling, as this can mix the colors too much.
  3. Close the waffle iron and cook for 3-5 minutes, or until the waffle is golden brown, crisp, and cooked through (steaming stops or indicator light signals completion). Cooking time may vary depending on your waffle iron.
  4. Carefully remove the cooked waffle from the iron and transfer it to a wire rack to prevent it from getting soggy. Repeat with the remaining batter.
  5. Serve the Red Velvet Marble Waffles warm, drizzled generously with the cream cheese glaze.

Notes

For best results, do not overmix the batter. Lumps are fine and often contribute to a tender waffle. If you don't have buttermilk, you can make a substitute by adding 1 1/2 tablespoons of white vinegar or lemon juice to a liquid measuring cup, then filling the rest with regular milk to the 1 1/2 cup line. Let it sit for 5-10 minutes until it curdles before using. Waffles can be kept warm in a single layer on a baking sheet in a preheated oven at 200°F (95°C) while you finish cooking the batch. Leftover waffles can be stored in an airtight container in the refrigerator for up to 3 days and reheated in a toaster or toaster oven.