Red Velvet Waffles with Cream Cheese Glaze

4.74 from 19 votes

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Red Velvet Waffles with Cream Cheese Glaze is a delicious Valentine’s Day or Mother’s Day breakfast treat. Make this easy recipe from scratch in only 30 minutes!

Zoomed in view of Red Velvet Waffles with Cream Cheese Glaze sitting on plate.

What exactly IS red velvet?

Today I’m sharing with you a little Valentines Day inspiration idea. While there are countless stories on the origin of the idea for Red Velvet, whether in cake, cookie, crepe, pie or donut form, or like here in my Red Velvet Waffles with Cream Cheese Glaze, all can agree the flavor is chocolate and the color is red.

In researching and taste testing various recipes I found while many assume it started in the South, it’s claim to fame seems to originate in New York.

According to famed New York City hotel the Waldorf Astoria’s website they claim “Red velvet cake was born in the 1940s. Believed by some to have been a Southern creation due to its popularity in the Deep South, the classic recipe actually originated here at the Waldorf Astoria.

Pouring Cream Cheese Glaze on Red Velvet Waffles.

“The chef who developed the recipe kept it a secret until a guest wrote to him asking how to make it. Allegedly, the chef provided the recipe to the guest, but also included a bill for $350 — quite a lot of money for the time.

“The guest became so offended by the unexpected invoice that she took revenge on the chef by sending the ‘secret’ recipe to all of her friends and family members, many of whom were the ‘Who’s Who’ of the Big Apple. Luckily, the incident only helped the cake to grow in popularity, and it eventually became one of the most sought-after bakery treats.”

Now I read that one before for a cookie from Neiman Marcus, so who knows really. BUT whatever the deal, the red chocolate is a perfect one for Valentines Day.

Red Velvet Waffles with Cream Cheese Glaze on white plate viewing front of waffles.

Red Velvet Waffles

So how about surprising your Valentine, or yourself, with these tender, chocolate flavored Red Velvet Waffles with Cream Cheese Glaze?

They are soft, chocolate infused and the cream cheese glaze and chopped pecans on top make for one special breakfast, or dessert treat. Enjoy!

For waffle lovers, I’ve got a few others for you to try like my Blueberry Poundcake WafflesDate Honey Bran Waffles or this savory dinner BBQ Beef with Jalapeño Cornmeal Waffle!

Red Velvet Waffles with Cream Cheese Glaze on white plate.
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These Red Velvet Waffles with Cream Cheese Glaze are the perfect way to wake up your sweetie for Valentines Day breakfast or after a great dinner for dessert. These red chocolate fluffy waffles with a cream cheese glaze are a sure hit!

Red Velvet Waffles w/Cream Cheese Glaze

4.74 from 19 votes
Red Velvet Waffles with Cream Cheese Glaze is a delicious Valentine's Day or Mother's Day breakfast. Make this easy 30 minutes recipe!
Servings: 4 servings
Prep: 15 minutes
Cook: 15 minutes
Total: 30 minutes




  • 4 oz cream cheese, softened (room temp)
  • 4 tbsp butter, softened (room temp)
  • 1 1/2 cups confectioners sugar
  • 1 tsp vanilla extract
  • 1/2 cup whole milk


  • Whip the cream cheese and butter together in a large bowl with a hand mixer until smooth. Carefully beat in the confectioners’ sugar, then add the vanilla and milk. Beat until the glaze is smooth. Set aside.
  • Whisk the flour, sugar, baking powder, cocoa and salt in a large bowl, set aside. In separate medium bowl, beat the buttermilk, melted butter, eggs, vanilla and vinegar together until smooth, then stir in the red food coloring (See Note 1). Add the buttermilk mixture to the dry ingredients and whisk until smooth.
  • Heat your waffle iron according to the manufacturers' instructions. Spray the waffle iron with nonstick cooking spray and then pour about 1 cup of the waffle batter onto the waffle grid. Close and cook until the waffle is deep red and crisp on the outside, about 3 minutes (or when waffle iron timer goes off).
  • Repeat with the remaining waffle batter. Serve each waffle drizzled with the cream cheese glaze and chopped pecans (optional).



1. Red beet powder can be substituted for the red food coloring if that is a health issue for you.


Calories: 896kcal | Carbohydrates: 115.3g | Protein: 16.3g | Fat: 41.7g | Saturated Fat: 24.6g | Polyunsaturated Fat: 2.3g | Monounsaturated Fat: 11g | Trans Fat: 1.1g | Cholesterol: 202.7mg | Sodium: 725.6mg | Fiber: 2.2g | Sugar: 725.6g

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

Course: Breakfast
Cuisine: American, Southern
Have You Made This Recipe? Let Me Know on InstagramTag @keviniscooking or tag me #keviniscooking!


Whether in the kitchen or on the grill, you’ll find me cooking American favorites with a love for BBQ, Mexican and Tex Mex. I’m passionate about making tasty food because life’s too short to be bland!

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  1. 5 stars
    Great recipe! My daughter found this recipe and asked me to help her make it…of course it was a great teaching opportunity..explaining why use room temp butter and cream cheese (and eggs and buttermilk)…and why you always add dry ingredients to the wet…The end result of the batter was good, it just wasn’t sweet enough for my taste. I also thought it needed a little more of the chocolate flavor. I use Ghirardelli Cocoa. Please know, I live in as South Mississippi that you can get before you are in Louisiana. We are not the healthiest state in our country. To get a little more sweetness and chocolate…to the batter I added: 1/8 cup white sugar, 2 TBSP of cocoa, 1.5 tsp vanilla and 1/4 cup Light brown sugar. It was perfect. The icing/glaze was perfect and I will be using the recipe for that in other recipes that call for a glaze!

  2. 5 stars
    These were so good. I have always been underwhelmed by red velvet cakes in the past. My husband said red velvet cake just tastes like plain cake with red food coloring. yet I remember someone telling me how amazing red velvet cake was even though they couldn’t describe why. So I was really intrigued by this in waffle form hoping to find that elusive indescribable flavor. It has a beautiful tanginess with a hint of cocoa. Just lovely!

  3. when you said let the butter cool, did you mean let it coagulate? and do I use salted or unsalted butter?

    1. After melting the butter let it cool for a minute, that all. I typically use salted butter, but that is up to you.