Christmas Showstoppers: BEST Homemade Desserts! Red Velvet Cake | Cinnamon Coffee Cake | Pumpkin Pie

Coffee Desserts
Join the ladies of Heartway as they show you how to whip up some amazing desserts for this holiday season. These are some of our family’s favorite holiday treats, from our next-level pumpkin pie recipe, to Julianne’s signature pecan cinnamon braid coffee cake, to Annie’s grandma’s red velvet chocolate cake! We’re sure you’ll love these desserts as much as we do!

Recipes provided down below.

Baking accessories used in this video:

Rada Cutlery Knives and Baking Sheets:

Dough Scoop:

Dough Scraper:

Wilton 16-Inch Easy-Grab Disposable Decorating Bags, 100-Count:

Wilton, 55-Piece Cake Supply Master Decorating Tip Set:

R&M International Mini Autumn Leaf Cookie Cutters, Apple, Pumpkin, Acorn, Oak, Ivy, Maple, 6-Piece Set:

Check out our website with handmade products available for purchase:


*Pecan Braid*

3/4 cup warmed milk
1/4 cup granulated sugar
3 tablespoons oil
1 egg
2 teaspoons instant yeast
1/2 teaspoon salt
2 1/2 cups all-purpose flour, plus some for dusting
1 cup raisins
*Egg for egg wash

3/4 cup brown sugar
1/4 cup chopped pecans
4 tablespoons melted butter
1/2 teaspoon vanilla
1/4 teaspoon ground cinnamon

3 cups powdered sugar
1 teaspoon vanilla
6 tablespoon sour cream

*Pumpkin Pie*

3 eggs
1 cup milk
1 cup brown sugar
1 teaspoon cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon nutmeg
2 cups pumpkin puree

Cream Cheese Topping:
8 oz cream cheese, softened
2 tablespoons granulated sugar
1 tablespoon all-purpose flour

Pie Crust Recipe Video:

*Red Velvet Cake*

1/2 cup shortening
2 eggs
2 teaspoons vanilla
1 1/2 cups sugar

2 1/2 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda

2 tablespoons cocoa
1 tablespoon white vinegar
1 ounce red food color/dye

1 cup buttermilk

Combine all ingredients in a stand mixer. Divide batter evenly into 3, 9-inch round cake pans. Bake for 20 minutes at 350° f or until a toothpick comes out clean and the cake begins to pull away from the side of the pan. Let the cakes cool completely before frosting is applied.

Step One:
2 cups milk
10 tablespoons all-purpose flour
*Combine and whisk consistently on low heat on the stove top, or in a double boiler, until a thick paste is created. Remove from heat and place in the refrigerator.

Step Two:
2 cups butter (softened)
1 tablespoon vanilla
2 cups sugar
*Cream together butter, sugar and vanilla in a stand mixer. Add in the milk/flour paste from step one. Combine thoroughly until you have a beautiful, fluffy butter frosting.

Frost the cake. Decorate! Enjoy!

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For His Name’s Sake! Psalm 106:8

Music: Tracks recorded by Levi Montgomery

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