Red Velvet Waffles
with CREAM CHEESE SAUCE

MAKES ABOUT 12 4-INCH WAFFLES 4 SERVINGS

As I mentioned before in the Red Velvet “Twinkies” here, red velvet cake is understandably everywhere with its brilliant red color and subtle chocolate flavor. Instead of having to make an entire cake, you can make these red velvet waffles, which offer the same flavor, in a fraction of the time. The cream cheese sauce is a sweet alternative to maple syrup.

CREAM CHEESE SAUCE

4 ounces cream cheese, at room temperature

¼ cup (½ stick) unsalted butter, at room temperature

1½ cups confectioners’ sugar

1 teaspoon vanilla extract

About 2 tablespoons whole milk, as needed

RED VELVET WAFFLES

2 cups (280 grams) unbleached all-purpose flour

⅓ cup Dutch-processed cocoa powder

⅔ cup confectioners’ sugar

2 tablespoons granulated sugar

4 teaspoons baking powder

½ teaspoon fine sea or table salt

1 cup whole milk

¾ cup buttermilk

2 large eggs

3 tablespoons unsalted butter, melted

2 teaspoons red food coloring paste

1 teaspoon vanilla extract

1 teaspoon distilled vinegar

Vegetable oil, for the waffle iron

Special Equipment: Nonstick waffle iron

1. To make the sauce: Using a handheld mixer on medium speed, beat the cream cheese and butter together in a large bowl until the mixture is light in color, about 1 minute. Reduce the mixer speed to low and beat in the confectioners’ sugar and vanilla. Beat in enough of the milk to make a smooth, opaque sauce with a drizzling consistency—the sauce should not be thin or transparent. Set aside at room temperature.

2. To make the waffles: Preheat a waffle iron according to the manufacturer’s directions. Position a rack in the center of the oven and preheat the oven to 200°F.

3. Sift the flour, cocoa powder, confectioners’ sugar, granulated sugar, baking powder, and salt together into a medium bowl. Whisk the milk, buttermilk, eggs, butter, food coloring, vanilla, and vinegar together in another bowl, being sure to dissolve the food coloring. Pour into the dry mixture and whisk just until smooth. Do not overmix.

4. Lightly oil the waffle iron grids. Spoon the recommended amount of batter into the waffle iron, close the lid, and cook according to the manufacturer’s directions. Transfer the waffle to an oven rack (not a baking sheet) and keep warm in the oven while making the remaining waffles.

5. Cut the waffles along their grid lines into individual portions. Transfer to a platter and drizzle with some of the sauce. Serve immediately, with the remaining sauce passed on the side.