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
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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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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?
I’ve heard butter is a great sub for this recipe and has worked with great success.
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?
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
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?
Thank you.
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?