Small Meat Birthday Cake for Dogs

by Susan Dorling Google
    Small but mighty tasty, this liver and bacon birthday cake will be the hit of the paw-ty.

    Small but mighty tasty, this liver and bacon birthday cake will be the hit of the paw-ty.

    BananaStock/BananaStock/Getty Images

    Get the paw-ty started with this moist and tasty, liver and bacon birthday cake. It may be small, but this scrumptious, double-layer cake is big enough to serve up a generous slice to your pup and his pals, with leftovers for doggie bags. Celebrate with this easy-to-make canine delight.

    Step 1

    Preheat the oven to 350 degrees Fahrenheit. Fry the bacon until crisp, then finely chop and set aside. Liquidize the liver and milk in the food processor or blender.

    Step 2

    Mix the flours, 1 1/2 tablespoons olive oil, egg and parsely together in the bowl. Fold the liver puree into the mixture and stir until it forms a smooth paste.

    Step 3

    Grease the cake pans with the olive oil cooking spray. Pour an equal amount of batter into each of the cake pans. Bake the cake halves on the middle rack of the oven for 30 to 35 minutes. Test to see if the cakes are cooked by inserting a knife into the center of each. If the knife comes out dry, the cake is cooked. Leave to cool on a wire rack.

    Step 4

    Beat the cream cheese, honey and the remaining olive oil together until fluffy with the stick blender or spoon. Place a plate over one of the cake halves and turn over to place the cake upside down on the plate. Spread half of the frosting over the cake half and sprinkle with half of the reserved chopped bacon. Place the second cake half on top, and spread the remaining frosting over the cake with a spatula or frosting knife. Sprinkle the remainder of the chopped bacon over the cake. Store leftover cake in the refrigerator for up to 24 hours, or freeze for up to three months.

    Items You Will Need

    • Food processor or blender
    • Fry pan
    • Mixing bowl
    • Measuring cup
    • Measuring spoons
    • 2- or 4-inch round cake pans
    • Olive oil non-stick cooking spray
    • Stick blender or spoon
    • Spatula or frosting knife
    • 1/2 lb. beef liver
    • 1/2 cup milk
    • 1/2 cup oat flour
    • 1/2 cup brown rice flour
    • 3 1/2 tbsp. olive oil
    • Egg
    • 2 tbsp. dried parsley
    • 1/2 cup low-fat cream cheese
    • 1 tbsp. honey
    • 2 slices bacon


    • Avoid messy clean-ups by washing your food processor or blender immediately after making the liver puree.
    • Decorate this layer cake with tiny homemade, bone-shaped cookies.
    • Sprinkle some finely diced fresh parsley over the frosting to add some breath-freshening flavor.
    • Keep some plastic ziplock baggies on hand to send leftovers home with your guests.


    • Pupcakes; Stephanie Mehanna


    • Three Dog Bakery Cookbook; Dan Dye and Jeff Beckloff
    • The Organic Dog Biscuit Cookbook; Jessica Disbrow Talley and Eric Talley

    Photo Credits

    • BananaStock/BananaStock/Getty Images

    About the Author

    Based in Ontario, Susan Dorling has written professionally since 2000, with hundreds of articles published in a variety of popular online venues. Writing on a diverse range of topics, she reflects her passion for animals, interior design, home decorating, style, fashion and business.

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