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Dog Birthday Cake Recipe

Cookie’s Birthday Cake – A Yearly Tradition

There are very few things I wouldn’t do for my dog; baking a homemade dog birthday cake to celebrate her “gotcha” day has been one of my favorite ways to spoil her. Each year, her birthday is filled with presents, dog-friendly activities and a steak dinner just for her!

Important Disclaimer:

When creating this recipe, I referred to American Kennel Club to determine which ingredients I felt comfortable including for our dog. This cake is fairly dense since I chose to limit the flour and omitted all leavening agents. I am not a medical or veterinary professional and recommend consulting with your vet before feeding your dog anything beyond traditional dog food and treats, just to be safe!

The Dog Birthday Cake: Human tested and dog approved!

This cake makes enough for one two-tiered 6-inch cake, perfect for a dog birthday party celebration! If you don’t plan to share this cake among multiple dogs, cut the recipe in half and make one 6-inch cake instead. If you want to make the full recipe and don’t have 6-inch cake pans, use the same quantities for one 9-inch pan.

Note: Check your peanut butter label and be sure to avoid additives such as xylitol or birch sugar.

Don’t forget to let your dog lick the peanut butter spoon!

The Yogurt-Honey Frosting

Most humans will be familiar with the common flavor profile of yogurt and honey. It is delicious and adds just the right amount of creaminess for your pup!

Decorating the dog birthday cake

The cake topper – The porcelain, hand painted Camp Hollow Animal Cake Topper was as a gift from Cookie’s Aunt, and we couldn’t love it more! They constantly create new designs and sell out quickly, so don’t wait to purchase something you like!

The fruit decor– Not using a cake topper? Write the age of your dog on the top of the cake in blueberries!

To make this cake even more special – Whip a half cup of heavy cream and pipe a border around the bottom of the cake!

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Dog Birthday Cake Recipe

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  • Author: Amy @ The Pastry Blog
  • Total Time: 38 minutes


Units Scale

For the cake:

  • 120 g virgin, unrefined coconut oil
  • 130 g peanut butter without xylitol or birch sugar
  • 244 g pumpkin puree
  • 2 large eggs
  • 126 g honey
  • 190 g unbleached, all-purpose flour

For the frosting:

  • 255 g non-fat Greek yogurt
  • 63 g honey

To decorate:

  • Blueberries and sliced bananas


For the cake:

  1. Preheat the oven to 350°F.
  2. In a medium bowl using a hand mixer, mix the coconut oil, peanut butter and pumpkin on medium speed until fully incorporated.
  3. Add in the eggs and honey and continue to mix until blended.
  4. Reduce the mixer speed to low and add in the flour until just incorporated.
  5. Divide the cake batter into (2) 6-inch ungreased cake pans.
  6. Bake at 350°F for 23 minutes.
  7. Cool on a wire rack for 20 minutes, then remove the cakes from the pans and continue to cool completely.

To frost and decorate:

  1. In a small bowl, whisk together the yogurt and honey until incorporated.
  2. Once the cakes have cooled, spread half of the yogurt onto the first layer of cake and decorate with blueberries and sliced bananas.
  3. Repeat the step above for the top layer of cake.
  4. This cake should be stored in an airtight container in the refrigerator.
  • Prep Time: 15 minutes
  • Cook Time: 23 minutes

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