Red velvet is such a classic. It’s my favorite cake if I had to pick just one! Since it’s Memorial Day weekend, I decided to make it in waffle form as a decadent sweet end to brunch after lots of eggs and bacon. The batter for these red velvet waffles was simple and quick to put together. I actually like to make my waffle and pancake batters the night before if possible. There are culinary reasons for this. It allows the flavors to meld and deepen. The gluten in the flour also gets to relax and make the end result super tender. The most important reason though is that I am an awful morning person. I can barely function before I have coffee in the morning, let alone measure ingredients and think!
In the morning, I heated up my beloved waffle iron. There was plenty of batter to make 4 red velvet waffles. Oh my goodness, when I opened up the iron after making the first one I was so excited. It looked glorious!
While the waffles cooked I quickly made the luscious cream cheese topping. All of the ingredients just were whipped together with my hand mixer in a bowl.
I dolloped a big scoop of the cream cheese mixture on the cooked waffles. For an added decadent touch, I shaved some bittersweet chocolate right on top! Oh my goodness, it was everything I hoped for in a brunch dessert and more. The red velvet waffles were so fluffy and flavorful. Then that cream cheese topping just sent it over the top! After the eggs and bacon it was an amazing sweet end to the meal. I loved that it looked patriotic too for Memorial Day weekend. Here’s to the memory of our brave troops who have made the ultimate sacrifice for our country. Enjoy the weekend, friends! xoxo