Grease and flour your cake pans in one step using this Homemade Cake Release! Made with 3 simple ingredients, this cake goop guarantees perfect cakes, muffins and breads every time!! Use this for some of my favorite cakes like my Cream Cheese Pound Cake, Lemon Layer Cake or Blueberry Lemon Pound Cake.
Imagine this: you’ve spent an hour carefully beating butter, sugar and eggs, sifting flour and cleaning the mess as you go. The oven is timer has gone off and the cake that exits is soft, moist and bouncy. But, once the cake is cooled and you’ve turned it over, it sticks to the pan and falls apart. Believe me, I’ve been there and it is NOT fun.
I’ve got good news for you though, after today, that will never happen again! Today’s recipe is the simplest Homemade Cake Release that turns out a beautiful cake time and time again.
For years, this has been my best kept baking secret and now, I’m sharing it with you!
WHAT IS CAKE RELEASE?
Known as pan release, cake release or cake goop, it is a mixture of flour, vegetable oil and shortening that’s used to coat baking pans. Cake Release is an essential in my home pantry; it’s a one step process that leaves my cake flour residue-free and without any damage.
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. I use a cup of each which makes quite a bit of goop. 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. Voila!
HOW TO USE PAN RELEASE
Using cake release couldn’t be simpler. 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. Alternatively, you could use your hands (after being washed of course), or a wad of paper towel. I like to go pretty heavy with the release to ensure absolutely no sticking.
Listen, you totally could buy a store-bought cake release or a non-stick spray, but this recipe will put those to shame. Inexpensive, simple and foolproof, this cake release is a baker’s best friend. Trust me.
HOW DO YOU STORE CAKE RELEASE?
I prefer to store Homemade Cake Release 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 refrigerator, it will last for about 6 months.
Honestly though, this is one of those pantry items that just about never goes bad. The ingredients themselves are non-perishable and can withstand long storage periods. Just take a whiff before each use; if it smells bad, toss. It’s that simple.
GRANDBABY CAKES’ BEST BAKING GUIDES
Chances are, if you’ve found your way to this blog, you’re someone who enjoys a baked good or two. If so, it’s always a good idea to have a few nifty baking tricks in your arsenal.
Check out some of my best ones:
- THE ULTIMATE LIST OF BAKING SUBSTITUTIONS
- HOW TO MAKE BROWN SUGAR
- BEGINNER BAKING TIPS
- HOW TO MAKE CAKE FLOUR
- HOW TO MAKE RICE
Homemade Cake Release
- 1 cup all purpose flour
- 1 cup vegetable oil
- 1 cup shortening
- Mix all of the ingredients together.
- Store in an airtight container in the refrigerator. It lasts for up to 6 months.
This stuff is perfection! I was having the hardest time with bundt cakes sticking and tried what felt like everything. Nothing was working very well until I tried this. Thank you, thank you, thank you!!
What if I don’t have shortening? Can I use butter or margarine?
Jocelyn (Grandbaby Cakes) says
I’ve heard butter is a great sub for this recipe and has worked with great success.
Maureen Dolan says
Has anybody substituted coconut oil for shortening?
I used coconut oil which has the consistency like shortening in the Cream cheese pound cake recipe and it was fantastic.
Can you use the butter Crisco shortening?
Michelle M Gross says
The BEST cake release I have used! I’ve been making Rum Cakes for years – sometimes they come out – most times the top is stuck to the bottom of the bundt pan. Not anymore! Thank you for sharing!
I’ve tried several methods to prevent Bundt cakes from sticking. So far, it’s been iffy at best but frustrating . In my search for something that will work all the time I came across the goop. In the post you mentioned you “like to go pretty heavy with the release”. Can you give me an idea of “pretty heavy”. Is there such a thing as too much or too little?
Do you melt the shortening to mix and then let it resolidify or mix the solid shortening with the oil and flour? I’ve seen conflicting information online. Thanks c
Tina Griffith says
Thank you so much for posting this. I just made a banana bread that stuck to the bread pan. I used a baking spray thinking that would do the trick of releasing the banana bread. UGH, no such luck.
I’m so frustrated and excited to try your cake goop. I am curious about the shortening bit. Do you melt the shortening prior to mixing with the flour and vegetable oil?
Hello- I was curious on how you put this together. I watched your video and it said to heat up the oil and add your flour and shortening. Is this correct and if so how hot do I get the oil? Also, if it goes in the fridge does it stay liquid or does it harden up? I cant wait to try this. Like others have said; I too am tired if putting together a beautiful cake and having it stick to the pan. Thank you.
CAN LARD BE USED FOR THE SHORTENING?