Liver cake recipe for dogs

Sep 11, 2011 | Homemade Dog Food Recipes | 272 comments

A STEP BY STEP GUIDE

I make the mixture in 2 batches because it’s quite heavy work for the hand blender but if you have a powerful blender then you can do it all in one go, personally I just use a cheap hand blender and it’s really easy to clean afterwards.  It’s a very simple recipe and cheap to make, all supermarkets sell liver so it’s easy to find but if you can’t get liver you can try other meats, like minced beef, kidney, heart, chicken liver or even tuna!  Once cooked put what you wont be using in the next couple of days in the freezer until needed.  Defrosts in just minutes once out of the freezer.

Ideal as a treat, a dog birthday cake, selling at fairs etc etc.

    INGREDIENTS

    METHOD

    liver cake ingredients

    1. Blend half the liver, 2 eggs, a splash of milk and half the garlic (optional).

    Blended liver cake mix

    2. It should look a bit like a smoothie once done.

    Add flour to recipe

    3. Add half the flour

    liver cake mixture

    4. Mix flour with a fork until it’s a thick sticky goo. You can add a bit more flour if it’s not thick enough.

    baking tray

    5. You can line a baking tray with tin foil (you really don’t have too) and add a little oil on top of the tray.

    Liver cake mixture in baking tray

    6. Empty mix onto tray and repeat process with other half of the ingredients adding that to the tray as well.

    liver cake mixture

    7. Make sure it’s all level and even. Should now look a bit like this.

    Cooking liver cake

    8. Put tray into a preheated oven at 150ºC (300ºF) and cook for about 1hr – 1hr 30 mins.

    Liver cake just out of the oven!

    9. Right, it should now be cooked. Yummy!

    Cooked liver cake

    10. It’s easier to cut while it’s still warm.

    liver cake

    11. Cut into squares and once cooled freeze for when you need them.

    dog waiting for treat

    12. If your dog is like mine, she will have watched you the entire time.

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    Michael George Duffield
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    Michael George Duffield

    What temp should oven be please, ?

    Evija
    Guest
    Evija

    Do you know how long this would last if kept in fridge not the freezer?
    Thank you!

    Anna-Marie Roberts
    Guest
    Anna-Marie Roberts

    Hello. If you freeze meats/ organs to make them easier to cut thinly do you then need to defrost before putting them in the dehydrator?
    Many thanks.

    Sally
    Guest
    Sally

    I made my dog a couple of batches of liver cakes following your recipe.I used chicken & lambs liver (separately) & they went down a storm,she LOVES them.I now use the words “wanna get some CAKES?” to get my dog to come home without fuss!Thank You So Much!!!

    Sally Russell
    Guest
    Sally Russell

    I’ve got all the local wanting treats everytime I see them now.I made the 10 minute Tuna treats,the dogs all loved them frozen and defosted.I’m waiting on some silicone. Jelly moulds to make some ’emoji jelly babies’..I can’t wait to get them made!!Thanks so much for all your recipes,I’m going to attempt them all eventually..

    Joey Canessa
    Guest
    Joey Canessa

    Thank you so much for these recipes! I’ve just had a ‘baking for Emil’ day and have made liver cake, sardine oatcakes and dried chicken strips. He has thoroughly enjoyed helping me! Tomorrow we’re going to make bone broth jelly babies. Many thanks for sharing!

    Barbara Potter
    Guest
    Barbara Potter

    my understanding is that liver is very rich. i boil liver 15 mins. in water. cool a little. throw it in the food processor and after it’s done, add the same amount of pumpkin( this offsets the richness). make little patties ( quarter size?). oil a cookie sheet , or use parchment paper. cook on low oven(300?) for one hr. flip over for another hr. i keep some in the fridge and the rest in the freezer. i think i got the recipe from the Whole Dog Journal. haven’t met a dog yet that doesn’t like them.

    Anni
    Guest
    Anni

    Hey Jamie, I make liver cake too and I add a tin of sardines to it for omegas and extra stinky flavour. Try it!