Be My Honey Valentine Cake

Be My Honey Valentine Cake

Prep Time

10 minutes

Cook Time

40 minutes


Be My Honey Valentine Cake

This moist and flavorful cake will win the heart of your special someone. It’s so pretty, too!

This recipe courtesy of Pioneer Brand, C.H.Guenther & Son, Inc.


  • 1 cup granulated sugar
  • 1/2 cup Shortening
  • 1/4 cup Honey
  • 2 Large Eggs
  • 1 teaspoon Vanilla extract
  • 1 teaspoon Almond extract
  • 2 tablespoons red food coloring
  • 2 1/2 cups Pioneer Original or Buttermilk Biscuit & Baking Mix
  • 2 tablespoons Unsweetened cocoa powder
  • 1 cup Buttermilk
  • 1/4 cup White chocolate baking chips
  • 1 teaspoon Shortening


  • 1 Line a 13-inch heart-shaped or round pan with waxed paper cut to fit; coat with nonstick cooking spray and set aside.
  • 2 In mixer bowl, beat sugar and 1/2 cup shortening until light and fluffy. Add honey, eggs, vanilla and almond extract; beat until light and fluffy. Slowly beat in red food coloring.
  • 3 Stir together Pioneer Biscuit & Baking Mix and cocoa; add alternately with buttermilk to red mixture. Pour into baking pan.
  • 4 Bake at 350°F for 23 to 27 minutes or until toothpick inserted in center comes out clean.
  • 5 Cool in pan for 10 minutes. Remove from pan onto wire rack to cool completely. Remove waxed paper. Place cake top side up on serving platter.
  • 6 Place white chocolate chips and 1 teaspoon shortening in heavy-duty resealable plastic bag. Microwave on High for 1 to 2 minutes or until chips are melted. Cut off tip of one corner of bag; decoratively pipe or drizzle white chocolate over top of cake.


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