Recipe from Broma Bakery
Time: 30 minutes
Feeds: 1 happy pupper
Ingredients:
For the Cake:
- 1/4 cup vegetable oil
- 1/2 cup pumpkin puree
- 1/4 cup peanut butter
- 2 eggs, room temperature
- 2/3 cup flour
- 1 teaspoon baking soda
For the frosting:
- 1 cup greek yogurt
- 1/4 cup peanut butter
Directions:
For the cake: Preheat the oven to 350°F and grease an 8 inch round cake pan. Set pan aside.
In a large bowl, mix the pumpkin, peanut butter, and oil together until well mixed. If you’re using a stand mixer, about 2 minutes. Add the egg and mix well. Add in all the dry ingredients and using a rubber spatula, fold into the wet until well mixed.
Bake for 18 minutes or until a toothpick inserted in the middle comes out clean.
Once baked, let cool in pan for about 3-5 minutes and then remove from pan and finish cooling on a wire rack.
For the frosting: In a stand mixer fitted with the whisk attachment, beat the yogurt and peanut butter until light and fluffy, about 3 minutes.
When the cake is fully cooled, frost and decorate!
Notes: This year for Otto’s birthday, I will be experimenting with making this recipe into doggy cupcakes and will update with the instructions for that.
When I decorated the cake in the past, I just melted some peanut butter quickly in the microwave so that I could pipe it onto the cake.
Always remember that this cake is for puppers, not humans so be mindful of what’s being added.