Plug in your waffle iron and let it heat up. A hot waffle iron ensures a crispy outside and fluffy inside. Once heated, spray generously with non-stick spray to prevent sticking.

In a large mixing bowl, combine the red velvet cake mix with the ingredients listed on the box (typically eggs, oil, and water). Stir until the batter is smooth and lump-free. If you want extra richness, swap the water for milk or buttermilk.

Pour the batter into the center of the preheated waffle iron. Use about ½ to ¾ cup of batter per waffle, depending on the size of your waffle maker. Close the lid and cook according to the manufacturer’s instructions, usually 3-5 minutes, or until the waffles are set and slightly crispy on the edges.

Carefully remove the waffle using tongs or a fork. Repeat with the remaining batter, making sure to re-spray the waffle iron as needed.

In a mixing bowl, beat the softened cream cheese and butter together with a hand mixer until smooth and fluffy, about 2 minutes.

Gradually mix in the confectioners’ sugar and vanilla extract, beating until fully combined. The mixture will be thick at this stage.

Slowly add the milk, a little at a time, whisking until you reach your desired consistency. If you want a thicker glaze, use less milk; for a thinner drizzle, add a little more.

Drizzle the glaze over warm red velvet waffles and let it melt into every delicious bite!