Celebrate with This Dog Birthday Cake with Yogurt Frosting

Dog Birthday Cake with Yogurt Frosting is the ultimate way to spoil your pup on their special day. This wholesome, dog-safe recipe is quick to make, uses healthy ingredients, and looks so adorable in photos you’ll want to frame them. Bonus: it smells good enough that your human guests might get jealous.

Before you serve: check labels (no xylitol, ever) and keep portions small—this is a treat, not dinner. If your pup has special dietary needs, ask your vet first.

Peanut Butter Dog Birthday Cake Recipe

Tail-wagging cake with tangy yogurt frosting, made in under an hour.

Yield: One 6-inch cake (or 8–10 pupcakes)
Serving Size: A small slice for medium dogs; tiny wedges for small dogs
Prep Time: 15 minutes
Bake Time: 25–30 minutes
Total Time: About 45 minutes

👉 “Want more easy homemade treats? Check out our Irresistible Homemade Oatmeal Applesauce Dog Treats  and never run out of paw-some snack ideas!”

Ingredients

For the Cake

• 1 cup whole wheat flour (or oat flour if your dog’s tummy is sensitive)
• ½ teaspoon baking soda (gentle lift, no drama)
• ¼ cup natural peanut butter (xylitol-free and unsalted—big tip!)
• ⅓ cup unsweetened applesauce (natural sweetness, no sugar dump)
• ¼ cup neutral oil (coconut or light olive oil keeps the crumb moist)
• 1 large egg (binding buddy)
• ½ cup finely shredded carrots (color + subtle sweetness)
• 2–3 tablespoons pumpkin purée, optional (nice moisture boost)

For the Yogurt Frosting

• ¾ cup plain Greek yogurt (thick, tangy, protein-rich)
• 2–3 tablespoons natural peanut butter (flavor + structure)
• 1–2 teaspoons tapioca starch or milk powder, optional (for thicker pipable frosting)

Dog-Safe Garnishes (Optional but Cute): blueberries, tiny dog biscuits, banana coins, or shaved carrot curls.

Supplies

• 6-inch cake pan (or 8–10 cupcake liners)
• Mixing bowls + whisk/spatula
• Grater for carrots
• Cooling rack
• Piping bag or spoon for swoopy frosting swirls

Step-by-Step Guide to Making a Dog Birthday Cake with Yogurt Frosting

Preheat to 350°F (175°C).

Hot oven = happy cake. Don’t skip preheating—flat cakes are birthday buzzkills.

Whisk dry mix.

Combine flour and baking soda in a medium bowl. Simple, done.

Stir the wet crew.

In a separate bowl, whisk peanut butter, applesauce, oil, and egg until smooth. Add pumpkin if using. Pro tip: microwave peanut butter for 10–15 seconds to make mixing easier.

Bring it together.

Pour wet into dry. Fold just until combined. Batter thick? Good. Now fold in the shredded carrots. Avoid overmixing to keep the crumb tender.

Pan it up.

Lightly grease the pan (or line a muffin tin). Spread batter evenly. For pupcakes, fill liners about ¾ full.

Bake.

25–30 minutes for a 6-inch cake; 16–20 minutes for pupcakes. Toothpick should come out clean. Your dog will begin performing advanced sit-stays by minute 18.

Cool completely.

Non-negotiable. Frosting on a warm cake equals yogurt slip-n-slide.

Make the frosting.

Stir yogurt and peanut butter until creamy. If you want stiffer frosting for piping, mix in 1–2 teaspoons tapioca starch (or let the bowl chill for 20 minutes).

Frost + decorate.

Swirl frosting over the cool cake. Top with blueberries or a ring of mini biscuits. Snap 47 photos. Post only the best 2. You know the drill.

Decorating Your Cake With Dog Treats

You don’t need a piping certification to make this cake cute. Try:

• Polka-dot blueberries around the edge.
• Carrot confetti: micro-shreds sprinkled over the frosting.
• Mini biscuit crown: press tiny biscuits around the base.
• Name topper: cut banana coins into letters.

Skip human sprinkles—they’re sugary and not pup-friendly. Fruit + dog treats are the move.

How Much Birthday Cake To Serve Your Dog

Here’s the deal: treats should be no more than ~10% of your dog’s daily calories. For a 25-lb (11-kg) moderately active dog needing ~600–700 kcal/day, a small slice is plenty. Share the rest with dog friends or freeze it for later. If your pup is on a weight-management plan, trim that portion even more.

How To Safely Store the Cake

• Refrigerator: Store frosted cake in an airtight container 3–4 days.
• Freezer: Slice, wrap, and freeze up to 1–2 months. Thaw overnight in the fridge.
• Countertop: That yogurt frosting says “nope.” Always refrigerate frosted leftovers.

Store-Bought Dog Birthday Cakes (If You’re Short on Time)

Feeling busy? Store-bought is totally fine—your pup judges with their nose, not your schedule. Look for simple ingredient lists and xylitol-free labels. You can still add the homemade touch: a spooned-on swirl of Greek yogurt or a blueberry “wreath.”

Wear the Perfect Birthday Outfit (Optional, but ICONIC)

Party hat, bandana, or a birthday tee—pick your chaos level. Just avoid tight elastic and anything your pup might chew off mid-chorus. Photos now; cake later.

Why This Recipe Works

• Wholesome, dog-safe ingredients. No refined sugar, no chocolate, no xylitol.
• Moist, tender crumb. Applesauce + oil = soft cake that slices neatly.
• Tangy frosting that holds. Greek yogurt gives body; peanut butter adds structure and flavor.
• Flexible format. One 6-inch cake or a dozen pupcakes—you choose the party size.
• Decor-friendly. Smooth yogurt frosting takes toppings like a champ.

🍪 Love baking ahead? See how to Mint & Parsley Fresh Breath Dog Biscuits to keep them fresh longer.”

Common Mistakes to Avoid

• Skipping preheating. Cold oven = sad, squat cake.
• Label laziness. If the peanut butter lists xylitol (aka birch sugar), throw it out for dog use.
• Warm-cake frosting. That slidey yogurt cliff? Preventable.
• Overmixing the batter. Stir until just combined.
• Unsafe garnishes. No chocolate, raisins, or candy sprinkles. Stick to fruit and dog treats.
• Jumbo portions. More isn’t more—keep it to a small slice.

Alternatives & Substitutions

• Flour: Oat flour for gentler digestion.
• Fat: Swap coconut oil for aroma; light olive oil works too.
• Sweetness: No applesauce? Mashed ripe banana works.
• Veg add-ins: Pumpkin or grated zucchini (squeeze moisture).
• Frosting tweaks:
  • Dairy-sensitive pup? Use lactose-free yogurt or silken tofu.
  • Need it pipe-able? Chill frosting or add tapioca starch.
  • Out of yogurt? Mashed sweet potato makes a great “buttercream.”
• Shape shift: Bake as pupcakes for easy sharing.
• Allergy watch: Swap peanut butter with sunflower butter (no xylitol).

FAQ (Frequently Asked Questions)

1) Can humans eat this?
Yes! It’s just not very sweet—think muffin-adjacent. Add honey if you want.

2) Greek yogurt or regular?
Greek. It’s thicker and stays put.

3) Can I make this ahead?
Absolutely—bake a day early and frost before serving, or freeze.

4) My dog’s lactose-sensitive—what now?
Use lactose-free yogurt or the sweet-potato swap.

5) Cupcakes or cake?
Pupcakes bake faster and help with portion control.

6) Can I add meat?
Yes—fold in a bit of shredded cooked chicken if you like.

7) Shelf life?
3–4 days in the fridge, 1–2 months in the freezer.

Final Thoughts

You don’t need pastry-school skills to throw your dog an unforgettable birthday—just a mixing bowl, the right dog-safe ingredients, and a willingness to sing “Happy Birthday” off-key. Bake it, frost it, decorate it, and serve a small slice with a big hug. Then pocket the rest for future treat emergencies. Your pup will love the cake, but they’ll love you even more.

🎂 Pin this recipe now so you’ll have it ready for your pup’s big day!

Continue to Content

Dog Birthday Cake with Yogurt Frosting

Yield: 1 cake (6-inch round)

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

Celebrate your pup’s big day with this homemade Dog Birthday Cake with Yogurt Frosting! Made with dog-safe ingredients like peanut butter, carrots, and Greek yogurt, this easy cake is moist, adorable, and perfect for photos. Wholesome, tail-wagging fun that’s ready in under an hour.

Print

Ingredients

For the Cake

• 1 cup whole wheat flour (or oat flour for sensitive stomachs)
• ½ teaspoon baking soda
• ¼ cup natural peanut butter (xylitol-free, unsalted)
• ⅓ cup unsweetened applesauce
• ¼ cup coconut oil or light olive oil
• 1 large egg
• ½ cup finely shredded carrots
• 2–3 tablespoons pumpkin purée (optional, adds moisture)

For the Yogurt Frosting

• ¾ cup plain Greek yogurt
• 2–3 tablespoons natural peanut butter
• 1–2 teaspoons tapioca starch or milk powder (optional, for thickness)

Optional Garnishes

• Blueberries
• Mini bone-shaped dog treats
• Banana slices
• Shredded carrot curls

Instructions

Preheat oven to 350°F (175°C). Grease a 6-inch cake pan or line a muffin tin with 8–10 liners.

Mix dry ingredients: In a medium bowl, whisk flour and baking soda.

Combine wet ingredients: In another bowl, whisk peanut butter, applesauce, oil, and egg until smooth. Stir in pumpkin if using.

Combine batter: Pour wet ingredients into dry, mixing gently until just combined. Fold in shredded carrots.

Bake: Transfer batter to prepared pan (or divide into liners). Bake 25–30 minutes for cake, 16–20 minutes for pupcakes, until a toothpick comes out clean.

Cool completely before frosting.

Make frosting: Stir Greek yogurt and peanut butter until creamy. For thicker frosting, add tapioca starch or chill for 20 minutes.

Frost & decorate: Spread or pipe frosting onto cooled cake. Garnish with blueberries, carrot curls, or mini biscuits.

Notes

Always check peanut butter labels — never use one containing xylitol.

Do not frost warm cake — the yogurt frosting will slide off.

Substitutions: Mashed ripe banana for applesauce, oat flour for wheat flour, or sunflower butter for peanut butter if allergies.

Serving size: Treats should be no more than 10% of daily calories. Share leftovers with dog friends or freeze slices.

Storage: Refrigerate frosted cake 3–4 days, or freeze slices up to 2 months.

Nutrition Information:

Yield: 8 small slices
Amount Per Serving: Calories: 140Total Fat: 8gCarbohydrates: 14gFiber: 2gSugar: 3gProtein: 4g