This post was written on December 26, the day after Louie’s second Christmas. This year, I prepared a homemade dog Christmas cake for him. Last year, Louie was still too young for special treats, but this time felt appropriate.
This recipe is based on chicken breast and cheese and focuses on a simple and realistic process. It can be adjusted depending on whether the cake is served as a meal or a treat.
Louie weighs 3.04 kg, and chicken breast contains approximately 110 kcal per 100 g. When served as a treat, portions should be reduced and divided. This recipe makes about two servings for Louie.
1. Ingredients
Chicken breast 150 g
Lactose-free low-fat milk 500 ml
Vinegar 2 tablespoons
Finely chopped fruit (strawberries were used)
Tools
Medium-sized muffin mold
Notes
This cake was originally planned as a chicken-and-cheese milk jelly cake. Due to time constraints, the recipe was simplified to use only chicken breast and cheese.
Chicken preparation
Soak the chicken in cold water with vinegar for 10 minutes
Rinse thoroughly until no vinegar smell remains
Remove membranes, fat, and slippery surfaces completely
Preheat the oven to 160°C while preparing the ingredients.
2. Chopping
One strawberry was prepared. The tip was trimmed for a rounded shape, and the rest was finely chopped, excluding the inner part. This was done for visual balance, not safety reasons.
Only half of the chopped strawberry was used.
Finely chop the prepared chicken using a knife. Adjust the texture to your dog’s preference, but ensure enough stickiness to hold its shape.
3. Cake Base
Place the chopped chicken into the muffin mold. The surface does not need to be even, as the top will be trimmed later.
Fill the mold to slightly over 2 cm. Bake at 180°C for 20 minutes.
As the chicken cooks, it will shrink. Fat and moisture will be released during baking and should be drained afterward.
Allow the base to cool completely and store it in the refrigerator.
4. Cheese Preparation
Heat 500 ml of lactose-free low-fat milk over medium heat. Stir continuously to prevent burning.
Once boiling, add 2 tablespoons of vinegar. The milk will separate, forming white curds, which become the cheese.
Strain using a cloth-lined sieve or whey strainer.
Gather the cheese, press it into a flat shape, and place a weight on top. Chill briefly in the refrigerator.
The amount of cheese produced is more than required. Any remaining cheese can be served as treats or eaten by humans.
5. Decoration
Once the cake base and cheese have cooled, begin decorating.
Trim the top of the chicken base and turn it upside down for stability, especially if the muffin mold is wider at the top.
Shape the cheese and place it on top of the base. A perfectly smooth surface is not necessary.
Strawberries were used for the nose and hat, freeze-dried wagyu for the eyes, and crumbled cheese for decorative details.
Store the finished cake in the refrigerator until serving.
6. Finished Cake
A slightly larger plate was used for serving. Minor decoration adjustments were made just before serving.
Because the cake was decorated while slightly warm, the layers are not fully bonded but remain stable.
Reflections
On Christmas, humans enjoyed strawberry cake, while Louie had his own version made just for him. In Malaysia, strawberries are often lacking in flavor, so Korean strawberries were used despite the cost.
What mattered most was sharing the moment together at one table. Even a simple recipe can create a meaningful memory.
Louie had his stitches removed only a week earlier and could not be bathed yet, but I hope the photos are still enjoyed. This concludes the homemade dog Christmas cake post.