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🎄 It’s December 26th today. Yesterday was Louie’s second Christmas, and I made him a homemade dog cake. Last year, Louie was still too young for special treats, but now things are different. This dog cake uses chicken breast and cheese—an easy recipe that’s quick to prepare.
🐾 Note: Before you begin, decide whether the cake is a full meal or just a treat. That will affect how much chicken breast to use.
Louie weighs 3.04 kg, and chicken breast has about 110 kcal per 100g. This recipe makes enough for two small servings for Louie.
📌 Ingredients for the Dog Cake Base
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150g chicken breast
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500ml lactose-free low-fat milk
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2 tablespoons vinegar
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Chopped fruit
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Muffin tray
👀 Note: You might see ingredients from a previous post about making dog-friendly jelly. I originally planned a more complex recipe with chicken, cheese, and milk jelly—but due to time constraints, I kept it simple.
💡 Chicken Prep (not pictured):
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Soak the chicken in water with a splash of vinegar for 10 minutes
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Rinse thoroughly to remove the vinegar smell
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Trim off connective tissue, fat, and any slippery parts
🔥 Preheat your oven to 160°C while you prepare the ingredients.
🔪 Step 1: Chop Ingredients
I used one strawberry. I trimmed the rounded end and diced the rest, using only half for the final decoration.
Dice the chicken breast to your dog’s preferred texture, but keep it sticky enough to hold together.
🧁 Step 2: Create the Cake Base
Pack the diced chicken into the muffin tray. It doesn’t need to be perfect—just gently flatten the top.
I filled the tray about 2cm high and baked it at 180°C for 20 minutes.
The meat shrinks as it cooks. Let the base cool, then refrigerate.
🧀 Step 3: Make Dog-Friendly Cheese
Boil 500ml of lactose-free milk over medium heat. Stir constantly to prevent sticking.
When it begins to bubble, add 2 tablespoons of vinegar. The milk will curdle—those white curds are your cheese!
Strain using a cheesecloth or mesh strainer, shape the cheese into a flat disk, and press it under a weight. Chill it in the fridge.
💡 This will yield about 2.5 times more cheese than needed. You can use the rest as treats or enjoy it yourself.
🎨 Step 4: Decorate the Cake
Once both the base and cheese have cooled:
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Trim the top of the meat base and flip it upside down for a stable surface
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Shape the cheese and place it on top
For Louie’s Christmas cake, I used diced strawberries for the nose and hat, freeze-dried wagyu for the eyes, and crumbled cheese for the beard, pom-pom, and extra decoration.
Store it in the fridge until it’s time to serve.
📸 Finished Dog Cake: A Look at the Result
I used a larger plate so I could decorate freely. I added some final touches—more crumbled cheese for snow and Santa eyebrows.
From the side, you can see how everything holds together. It was decorated while still slightly warm, so it’s not firmly stuck but stable enough.
🐶 Feeding Louie: A Santa Treat!
I tried to take photos of Louie in his Santa outfit before feeding him, but… too many outtakes!
Louie was clearly annoyed. His fur trembled with anticipation. Time to eat, little Santa! 🎅
📷 Louie devoured the entire cake joyfully and celebrated with his signature sofa wiggle dance. Watching him enjoy it made all the effort worthwhile.
💭 Final Thoughts
While we humans enjoyed store-bought strawberry cake, Louie got a homemade version made with love.
Malaysian strawberries don’t taste great, so I bought expensive Korean strawberries just for his cake.
Sharing food at the same table brought even more joy to our Christmas.
Louie hasn’t had a bath yet since his stitches were removed just a week ago, but please enjoy these photos nonetheless.
Thank you for reading this dog cake recipe post!
Original Post (Korean):
https://blog.naver.com/heartkeepers/223705436199
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