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!