These red velvet marble waffles are crisp on the outside, soft and fluffy in the middle, and gently chocolatey with that classic red velvet richness. The marbled swirl gives them a bakery-style finish without extra effort, making them feel special but still very doable at home. This is a beginner-friendly recipe that comes together quickly and cooks in minutes. From start to finish, you are looking at about 25 minutes.

Ingredients

For the waffle batter

1¾ cups plain flour
2 tbsp cocoa powder
2 tbsp caster sugar
1 tbsp baking powder
½ tsp fine salt
2 large eggs
1¾ cups buttermilk
75 g unsalted butter, melted and cooled
1 tsp vanilla extract
1 tsp white vinegar
Red food colouring, gel preferred

For cooking and serving

Neutral oil or melted butter, for greasing
Icing sugar, for dusting
Maple syrup, cream cheese glaze, or fresh berries

Method

Preparing the waffle iron

Preheat your waffle iron according to the manufacturer’s instructions.
Lightly grease the plates with oil or melted butter to prevent sticking.

Mixing the batter

In a large bowl, whisk together the flour, cocoa powder, sugar, baking powder, and salt.
In a separate bowl, beat the eggs with the buttermilk, melted butter, vanilla, and vinegar.
Pour the wet ingredients into the dry and mix gently until just combined. The batter should be smooth but not overworked.

Creating the marble effect

Spoon about one third of the batter into a small bowl.
Add red food colouring a little at a time, mixing until you reach a deep red shade.
Leave the remaining batter plain.

Cooking the waffles

Spoon alternating dollops of red and plain batter onto the hot waffle iron.
Use a skewer or knife to gently swirl the batters together for a marbled look.
Close the lid and cook for 3 to 5 minutes, or until crisp and cooked through.
Carefully remove and repeat with the remaining batter.

Cooling and assembling

Place cooked waffles on a wire rack to keep them crisp while you finish the batch.
Dust lightly with icing sugar and serve warm with your chosen toppings.

Tips

How do I stop waffles from going soft?

Place cooked waffles on a wire rack rather than stacking them. This allows steam to escape and keeps them crisp.

Can I make the colour brighter?

Use gel food colouring instead of liquid. It gives a stronger colour without thinning the batter.

Why do my waffles taste dry?

Overmixing the batter or cooking too long can dry them out. Mix gently and remove them once they are just crisp.

Serving Suggestions

Serve with maple syrup and fresh raspberries
Add a cream cheese glaze for a classic red velvet finish
Pair with vanilla ice cream for a dessert-style waffle

Storage

Room temperature

Best enjoyed fresh. Leftovers can sit out for up to 2 hours before storing.

Refrigerator

Store cooled waffles in an airtight container for up to 2 days. Reheat in a toaster or oven to restore crispness.

Freezing

Freeze fully cooled waffles in a single layer, then transfer to a freezer bag. Keep for up to 2 months. Reheat straight from frozen.

Nutrition

Calories: 320 kcal
Carbohydrates: 38 g
Protein: 8 g
Fat: 15 g
Saturated Fat: 8 g
Sodium: 420 mg

Nutrition values are estimates and may vary depending on ingredients used.

FAQs

Can I make these without buttermilk?

Yes. Mix regular milk with 1 teaspoon of lemon juice or vinegar and let it sit for 5 minutes before using.

Are these waffles very chocolatey?

They have a mild cocoa flavour rather than a strong chocolate taste, which is typical of red velvet.

Can I make the batter ahead of time?

It is best used fresh, but you can refrigerate it for up to 12 hours. Stir gently before cooking.

What waffle iron works best?

Any standard waffle iron works well. Belgian waffle irons will give thicker, softer centres.