Grease and flour your cake pans in one step using my easy homemade cake release! Made with 3 simple ingredients, this cake goop guarantees your cakes, muffins and breads come out clean and don’t stick every time.
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How to Make Homemade Cake Pan Release
Cake release recipes can vary in ingredients but, for the most part, they include equal parts flour, vegetable oil and shortening (but melt in the microwave so it blends easily). I use a cup of each. If you’d like to make more or less, just adjust the measurements, making sure to maintain the equal ratios.
To make, place all the ingredients in one bowl and mix until incorporated and lump-free.
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Homemade Cake Release
Want to Save This Recipe, Boo?
I’ll email this recipe to you, so you can come back to it later!
Ingredients
- 1 cup all purpose flour
- 1 cup vegetable oil
- 1 cup shortening melted
Instructions
- Mix all of the ingredients together.
- Store in an airtight container in the refrigerator. It lasts for up to 6 months.
Notes
Nutrition
How to Use
When the oven is preheated and the batter is ready to go, dip a rubber pastry brush into the mixture and brush it onto your pan. I like to go pretty heavy with the release to ensure absolutely no sticking.
Storage
I prefer to store it in a glass jar or container, but plastic will work too. No matter which you use, make sure it’s airtight. Stored at room temperature, it will last for up to 3 months. If in the fridge, it will last for about 6 months.
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I’m going to try this. Is the 1 cup of shortening measured before or after melting? Thanks.
Before melting. Let me know how it turns out.
Haven’t tried this but, I will with the next cake I bake. Thanks so much
Absolutely!
I just made this for the third time. It is fabulous. I use it for savory dishes as well as desserts. Very thin layer is all you need. I had a very decorative Bundt pan and I was blown away how perfectly it released. Thank you.
So happy it is working out well for you!
Thank you! I have been making Pan Release for years since my husband told me about it. He worked in a bakery as a teenager. However, I didn’t melt the Crisco, and there were always little bits of it, no matter how well beaten it was. I will be melting it from now on! It seems to meld better when it is melted.
You’re so welcome, glad it’s working out well for you!
I am always confused, When a recipe calls for shortening does it mean butter or crisco??
You want to use Crisco.
I used coconut oil for shortening, grapeseed oil for vegetable oil. Worked like a charm. Thank you for this. I’ve never heard of cake release before, but it definitely worked better than the can sprays and best of all… Less messy.
Thanks, boo!
Thank you for this recipe. I will definitely try it because I have the same cute Nordic ware pan you have in the video and it sticks almost everytime
Let me know what you think when you try it!
My cake literally slid out of the pan! I’ll definitely be using this all the time!
Wonderful!!!!