This awesome Birthday Cake was so good even the humans were eating it! And Darcy’s doggy friends all wolfed it down, no time for table manners here! It’s a sweet potato sponge with oats and a little bit of maple syrup to sweeten it for Darcy’s insane sweet tooth. My dog must be the only dog in the world who hates peanut butter so all of the popular recipes for doggy birthday cake were right out!
This recipe made enough for a small 4″ 2 layer Birthday Cake and 24 mini Pupcakes too. The icing is simply cream cheese and greek yogurt, no sugar here so make sure you refrigerate it!
Makes 1 x 4″ 2 layer cake and 24 mini Pupcakes (You could probably just use 2 normal Victoria sponge tins for a bigger dog’s cake)
2 cups self raising flour
1/2 cup porridge oats
1 small sweet potato, grated
75g butter, melted
3 medium eggs, beaten
3 tbsp maple syrup (or you can use the stuff mixed with carob syrup)
400g cream cheese
125g greek yogurt
Dog treats to decorate
– Heat the oven to gas mark 4 / 180C. Grease and line your cake tins and place paper liners in tins for cupcakes.
– Mix the flour, oats and sweet potato in a large mixing bowl.
– Melt the butter in a jug and leave to cool a little.
– Add the eggs and maple syrup to the melted butter and beat together.
– Mix in the egg mixture to the flour mixture.
– Add the milk a little at a time to loosen the batter, you want a soft spongy dropping consistency.
– Divide the mixture between your chosen baking tins.
– Mini Pupcakes bake in 15 minutes, the 4″ mini layer cakes in about 30 minutes. Test to see if a skewer comes out clean to check the bake.
– Allow to cool completely before icing.
– Trim the domes off the layer cakes to give you two flat, even layers.
– Mix the cream cheese and greek yogurt together in a mixing bowl.
– Spread evenly over your cake and pup cakes. You can be generous here, don’t worry!
– Add whatever treats your dog likes to decorate it!
Darcy turned 1 this week! I can’t believe how the last year has flown by! I certainly can’t imagine my life without him in it and I am endlessly grateful for the joy he brings to my life. So I thought he deserved a Birthday Party to show him how much I love and appreciate him!
I made him a special Birthday Cake and mini Pupcakes to share with all of his friends too! I’ve put the recipe in a separate post here!
The cake is delicious and I say that as a human! Given the speed that the pups wolfed it down the doggy guests were fans too! In fact, I took some up to my parent’s dog to have and he ate both his and Darcy’s slice! (Darcy may have been a bit caked out by that point!)
Cheeks full of cake there!
There were even some ‘Pawesome’ fairy cakes for the humans!
He had so many presents! And my mum even found him a rawhide Birthday Card!
He certainly embraced the party mood!
All in all an excellent 1st Birthday!
Brownies are one of my quickest and easiest go to recipes. Not only are they simple to whip up by they satisfy any number of my chocolate and sugar cravings! There are endless variations to play with, my most recent have been these sinfully good Caramel Brownies!
These are sticky and delicious. The caramel melds nicely with the gooey brownie to give an almost Sticky Toffee like effect.
200g unsalted butter
200g plain chocolate
3 large eggs
250g golden caster sugar
100g plain flour (or ground almonds for gluten free version)
40g cocoa powder
1 packet caramels / toffees (at least 12 sweets)
150ml double cream
– Heat the oven to gas mark 5/190C and line a 7″x11″ brownie tin with baking paper.
– Melt the butter and the chocolate together then leave to cool a little. (Short sharp bursts in the microwave or over a pan of boiling water.)
– In a large jug mix the 3 eggs and the sugar until well combined.
– Add the chocolate mixture to the egg mixture, whisking constantly as you go. (Make sure the chocolate isn’t too hot or you could cook your eggs!)
– Add the flour (or almonds) and cocoa powder and fold into the chocolate mixture.
– Pour the brownie mixture into the prepared tin.
– In a small saucepan melt the caramels and the cream together over a low heat to get a smooth caramel sauce.
– Pour the caramel mixture over the brownie mixture and swirl about to get ripples of caramel throughout your brownies.
– Bake for 30-45 minutes.
– Leave to cool in the tray then lift out the paper and slice into squares. Bloody brilliant warmed up with vanilla ice cream!