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This adorable two-layer dog birthday cake is made with simple ingredients like oats, peanut butter, banana, and pumpkin puree and finished with a Greek yogurt icing. It is soft, naturally sweetened, and a fun (and easy) way to celebrate your four-legged family member.
Just like my popular peanut butter dog treats, this dog birthday cake recipe uses pantry staples and is free from flour, sugar, and mystery ingredients.
Key Tips to Know Before Starting
Before you turn on the oven and pull out the candles, pay attention to a few important details.
- Always check with your veterinarian before introducing new foods, especially if your dog has allergies or health concerns.
- Read the label on your peanut butter. Make sure it does not contain xylitol, which is toxic to dogs. I personally prefer using a natural peanut butter without added oils or sugar.
- Use a food processor. This will help to break down the oats into a flour-like consistency and make quick work of preparing the cake batter.
- Cool completely before frosting. Greek yogurt will melt and slide right off a warm cake.
How to Make a Dog-Friendly Cake
Process, bake, cool, and frost. Just don't forget to sing happy birthday to your sweet pup.😉
Step One: Process Batter
Place the oats and baking soda into a food processor fitted with an s-blade and process until the oats resemble flour. This helps break down the oats so they give the cake a soft, cake-like consistency, rather than being crumbly.
Add the eggs, pumpkin puree, peeled banana, and peanut butter to the food processor and pulse until the mixture is well combined, stopping to scrape down sides as needed. You don't have to worry about over-processing the ingredients. Your dog will not complain if the cake is a bit dense. 😅
Step Two: Bake
Divide the batter evenly between two greased ramekins and place them on a small baking tray. The tray makes transferring them in and out of the oven much easier.
Bake at 350℉ for 28-32 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Step Three: Cool
Let the cakes cool in the ramekins for 10 minutes. After 10 minutes, run a knife around the edges and carefully invert onto a cooling rack. Let them cool completely before icing or allowing your dog to enjoy.
Step Four: Assemble and Frost
Once fully cooled, spread a thin layer of plain Greek yogurt on one cake layer. Place the second layer on top and frost as desired. Keep it simple. Dogs don't care about piping skills -- at least my Boston Terrier, Rio, doesn't.
Recipe Modifications
- Single Layer Option: Bake in a 6-inch greased cake pan for 25-28 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Swap Oats for Flour: Use ⅓ cup of all-purpose flour in place of oats. Process (or mix) the banana, eggs, pumpkin puree, peanut butter, and baking soda until smooth and combined. Then fold in the flour and bake as directed.
- No Food Processor? You can opt to blend the oats to make oat flour. Then use a handheld mixer to combine the flour with the remaining ingredients.
- Change Out the Frosting: Feel free to swap the yogurt for peanut butter or mix a bit of peanut butter into the yogurt if desired.
- Swap out the Pumpkin Puree: You can use plain Greek yogurt in place of the pumpkin puree if desired.
Recipe FAQs
Nutrition is calculated for the entire cake, but this is meant to be shared with several dogs (think dog party) or served over several days. I would not give any dog (big or small) the entire cake in one sitting. I give my Boston Terrier just a few bites, while larger dogs can likely enjoy a bit more. Leftover cake can be stored in the refrigerator and enjoyed in small portions over several days.
Yes. You can opt to bake the cakes up to 48 hours in advance. Store unfrosted in the refrigerator, then frost before serving.
It is ALWAYS best to check with your vet to discuss your dog. This is especially important if your dog has any health concerns, known allergens, or is on a special diet.
Dog Cake
Ingredients
- cooking spray or coconut oil, for greasing ramekins
- ½ cup rolled oats
- 1 teaspoon baking soda
- ¼ cup creamy natural peanut butter, see note
- ¼ cup pumpkin puree, NOT pumpkin pie puree
- 1 medium ripe banana, broken into small chunks
- 2 large eggs, lightly whisked
- ½ cup plain Greek yogurt, for icing
Instructions
- Position a rack in the center of the oven and preheat to 350℉. Generously grease two ramekins with coconut oil, cooking spray, or butter.
- Add the oats and baking soda to a food processor fitted with an s-blade and process until a flour-like consistency has been reached.
- Add the peanut butter, pumpkin puree, banana chunks, and whisked eggs to the food processor and process until everything is combined and smooth.
- Evenly divide the batter between the two prepared greased ramekins and place on a small tray. Bake for 28-32 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cakes cool in the pan on a cooking rack for 10 minutes. After 10 minutes, run a knife around the edges, carefully invert to remove the cakes from the ramekins, and continue to cool completely.
- Once cooled, spread a thin layer of greek yogurt on one of the layers. Place the second layer on top of the first and finish icing with the Greek yogurt as desired.
Equipment
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Rio, our Boston Terrier, at her one year birthday celebration. She was so confused that she was allowed at the table and just stared at us until we put the cake on the floor for her to enjoy! If only she was ALWAYS that well behaved. 😅
It is so hard to find cookies and cake recipes with out flour. You are awesome! This is perfect for any baby allergic to flour
Thrilled to help! Hope your pup enjoys.