Two layers of seasoning-free beef and chicken meatloaf, frosted with silky sweet potato and Greek yogurt, drizzled with a bone broth glaze, and decorated with blueberries and carrot strips. A proper birthday cake — made entirely for your dog.
🥩 The Meatcake Layers
🟠 The Sweet Potato Frosting
✨ The Bone Broth Glaze
🎨 Decoration
Combine minced beef, minced chicken, eggs, grated carrot, and oat flour in a large bowl. Mix thoroughly with your hands until everything is fully incorporated. The oat flour helps bind the layers and gives a firmer texture that holds up when sliced — essential for a cake that actually looks like a cake.
Preheat oven to 180°C (355°F). Grease two 18cm round cake tins with a tiny amount of coconut oil. Divide the meat mixture evenly between the tins and press down firmly so the surface is flat and even. Bake for 35–40 minutes until fully cooked through with no pink remaining in the centre. Rest for 10 minutes then carefully turn out onto a wire rack to cool completely. Do not frost until fully cold.
Boil sweet potato cubes in plain unsalted water for 15 minutes until completely fork-tender. Drain very thoroughly — excess water makes the frosting too runny to hold its shape. Mash until completely smooth, then fold in the Greek yogurt and beat until creamy. Allow to cool fully before using. If it seems too thick, add a tiny splash of water. If too thin, add more mashed sweet potato.
Heat bone broth in a small saucepan over medium heat. Mix arrowroot powder with a splash of cold water to make a smooth slurry, then whisk into the broth. Stir continuously for 2 minutes until it thickens to a pourable, glossy consistency. Remove from heat and allow to cool until just warm — not hot.
Place the first meatcake layer flat-side up on a serving plate or board. Spread a generous, even layer of sweet potato frosting across the top using a spatula or the back of a spoon. Place the second layer on top, flat-side down. Frost the top and sides with the remaining sweet potato mixture, smoothing as you go. It does not need to be perfect — rustic is charming.
Drizzle the bone broth glaze across the top — let it run down the sides naturally. Arrange fresh blueberries on top and press thin carrot strip "ribbons" around the sides or over the top. Drizzle with fish oil and dust with eggshell calcium powder just before serving. Cool to room temperature and then sing happy birthday. Your dog does not care about the singing but you should do it anyway.
First meatcake round — beef, chicken and carrot packed with protein and iron
Sweet potato frosting — vitamin A, fibre, and natural sweetness
Second meatcake round — same blend, baked to a slightly golden top
Sweet potato and yogurt — probiotics, beta-carotene, and creaminess
Bone broth drizzle — collagen, joint support, irresistible aroma
Blueberries and carrot strips — antioxidants and colour
One slice as a birthday meal:
Count this as their main meal for the day — do not serve on top of a full regular meal.
Store covered in the fridge for up to 3 days. Freeze individual slices (without decoration) for up to 2 months. Thaw overnight in the fridge — never microwave as meat heats unevenly and can burn your dog's mouth.
Bake the meatcake layers up to 2 days ahead, wrap in cling film, and refrigerate. Make the frosting and assemble on the day. The assembled cake keeps for up to 3 days in the fridge — add the blueberry decoration just before serving so they stay fresh.
This is a special occasion recipe — best served once for a birthday or special event, not as a regular daily meal.
Meat-based meals are high in phosphorus but very low in calcium. Without a calcium source, the Ca:P ratio becomes imbalanced over time and can affect bone health.
Always dust ¼ tsp eggshell calcium powder per serving before serving. Bake clean eggshells at 200°C for 10 minutes, grind to a fine powder, and dust over the finished cake.
Prefer something sweeter? We have a banana birthday cake too.
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