Oh my goodness… would you believe the day this video goes live, our YouTube channel turns 16 years old? Sweet 16! So we celebrated the best way we know how—making memories with the dogs and baking a dog-safe cake that Memphis, Kira, and Eleanor could taste test along the way. And because I missed making Eleanor a specific birthday cake recently, this tiered “anniversary” cake doubled as her birthday treat too. Win-win. In this video I walk you through my peanut butter + pumpkin dog cake recipe (with whole wheat flour, “floof powder” baking soda, unsweetened applesauce, coconut oil, water, and two eggies). I also share a couple real-life tips, like spraying your measuring cup with a little oil so the peanut butter actually comes out, and why you need to watch those dog faces when the flour shows up—because they will try to eat it. I used a deep, unique tiered cake pan, so bake time is longer (check at 45 minutes, but it can take about an hour at 325). Then I kept decorating simple with a light layer of whipped cream cheese, added red/white/black sprinkles, and topped it with the cutest little “16” candles. And yes… the girls absolutely inhaled their slices.