Make Perfect Pupcake

Recipe For Homemade, Peanut Butter Dog Cake Is Paw-some For Birthdays, Special Milestones

Dorothy Kern is a math teacher turned professional food blogger for 12-plus years. She says she's a super picky eater who somehow became a food blogger, but that she never met a dessert she didn’t like. Find more recipes for humans alike from her online at CrazyForCrust.com. She covers cakes, pies, dips, savory dishes, breads, breakfast choices, no-bake options, snacks, candies and healthy-specific alternatives. She's authored the cookbook: Crazy for Cookies, Brownies, and Bars: Super-Fast, Made-from-Scratch Sweets, Treats, and Desserts.


  • 3/4 cup flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1 large egg
  • 2 tablespoons peanut butter
  • 2 tablespoons oil
  • 1/4 cup applesauce unsweetened
  • 1/2 cup heavy whipping cream
  • 2 tablespoons honey


  • Preheat oven to 350 degree F. Line a 6-inch round cake pan (or a 9×5-inch bread pan) with parchment paper and spray with nonstick cooking spray.

  • Stir flour, baking soda, baking powder, peanut butter, oil, applesauce, egg and honey. Pour into pans. Bake 20 to 30 minutes, until browned and a toothpick inserted in the center comes out clean. Cool completely before frosting.

  • To make frosting, beat heavy whipping cream until stiff peaks form.

  • Frost cake as desired. One can double the frosting recipe and torte the cake (cut the cake in half horizontally) to make it a two-layer cake.

  • Store covered in refrigerator for up to three days.

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