Today we celebrated our sweet Basset boy Jake’s first Gotcha Day. And what better way than with a delicious mini layer cake. For those that have been following me for a while, you’ll know that I adore my two adopted pups. And since I love any celebration, that trend is continued to the pooches as well. Birthdays, Gotcha days, and they always get included in Christmas too.
So if you’re anything like me and you like to celebrate your fur child’s special day, then this cake is a must try. It’s super quick and easy. It’s almost as quick to throw together as it is for them to wolf it down.
I like to use preservative free baby food to flavour my dog cakes as they’re free from added sugar, salt and other nasties that doggies shouldn’t have. I also use a natural peanut butter that has no added sugar or salt. Feel free to change up the flavours if you wish, but this one was definitely a big hit with the pooches.
Mini Doggie Layer Cake
Ingredients
Cake:
- ¼ Cup Coconut Oil Melted
- ¼ Cup Natural Peanut Butter Sugar and salt free
- ¼ Cup Honey
- ½ Cup Carrot and/or Butternut Puree or similar (1 x 110ml pouch of baby food) Preservative, salt and added sugar free
- 1 Large Egg
- 1 tsp Vanilla Extract Optional
- 1 Cup Coarse White / Wholewheat Flour
- 1 tsp Baking Powder
- ½ tsp Baking Soda
Icing/Frosting:
- ½ Cup Plain Cream cheese (approx. 115g) Softened to room temperature
- ¼ Cup Plain or Greek yogurt
- ¼ Cup Apple Puree or similar (½ x 110ml pouch of baby food) Preservative, salt and added sugar free
Instructions
Cake:
- Preheat the oven to 180°C
- Grease and/or line 3 – 4 x 10cm cake tins with removable bottoms with non-stick coconut cooking spray or baking paper (I made three, but there is enough batter to make 4 thinner layers). Set aside
- Melt the coconut oil and place in a large bowl. Add the peanut butter to the warm oil and stir until smooth. Add the honey and puree/baby food and stir, then add egg and vanilla and mix until combined
- Lastly, add the flour, baking powder and baking soda and mix until well combined
- Evenly distribute the batter between the greased cake tins
- Bake for around 20 minutes until golden and a skewer or cake tester inserted in the centres comes out clean
- Let cool in the tins for around 10 minutes, then remove and place on a wire cooling rack to cool completely before decorating
Icing/Frosting:
- In a medium bowl, add the softened cream cheese, puree and yoghurt and whisk with an electric hand mixer (or your stand mixer) until smooth and fluffy. It should be the consistency of whipped cream
- If your layers are uneven/domed, trim them now if you wish
- Pipe or spoon the frosting onto a layer, then stack the next layer on top and repeat, leaving enough frosting for the top
- Place in the fridge for around 10 – 15 minutes, then decorate as you wish and serve
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