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.

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!!

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A bundt cake that used homemade cake release on a white cake stand after being baked

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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!

Table of Contents

Perks and Highlights of Homemade Cake Release

Cuisine Inspiration: Baker’s Essential

Primary Cooking Method: Mixing

Dietary Info: Contains Gluten and Fat

Key Flavor: Neutral (It’s all about what it does, not how it tastes!)

Skill Level: Easy Peasy

Special Perks:

No More Stick: Say goodbye to the heartache of your culinary masterpiece sticking to the pan. This cake release mix is like the superhero of non-stick. Cakes slip right out, leaving not a crumb behind!
Budget-Friendly: Why splurge on store-bought non-stick sprays when you can create your magic potion with just three simple, wallet-friendly ingredients?
Less is More: You don’t need a whole arsenal of ingredients. Three humble kitchen staples – oil, flour, and shortening – come together to save the day. It’s minimalism at its finest!
Easy Storage: Whip up a good batch, and store it with love in your fridge. It’ll return the favor by staying good for a solid three months (though, we bet you’ll use it up way sooner with all the baking you’ll be inspired to do!).
Universal Use: This mixture knows no bounds. Use it for any cake recipe demanding a non-stick solution. Chocolate, vanilla, marble, you name it! It’s like the little black dress of the baking world – suitable for every occasion.

Ready to make your baking life a zillion times easier? Let’s mix up this miraculous concoction and get those cakes sliding out of the pans like a dream!

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!

Cake batter swirled in a bundt pan after using homemade cake release

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 to Store

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.

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: