Grease and flour your pans in one step with this Homemade Cake Release! Learn how to prepare cake pans so that your cakes come out perfect every time.
It was high time I updated one of the oldest posts on my site. This Homemade Cake Release was first posted back in Aug of 2014, shortly before I started Pastry School. I had been using this for years and years to prep my cake pans and thought others might find it handy too.
What is Cake Release?
Also known as pan release or cake goop, it is a mixture of shortening, oil, and flour that’s used to coat your cake pans.
I like it because it’s a one step process — just slap it on with a pastry brush and you’re set — rather than the old, messy butter/flour process.
I also find that it leaves my cakes flour residue-free, which is great for when you’re making a chocolate cake that you intend to use as a naked cake, or similar.
How do you make Cake Pan Release?
Homemade cake release consists of a simple ratio of equal parts flour, vegetable oil, and shortening. I use 1/2 cup of each, but you can make as much or as little as you like.
Place all of the ingredients into a bowl and whisk it together.
The mixture will look lumpy at first…
So you really need to whip it to get all those lumps out.
I just do this by hand but you can use a mixer if you prefer.
For a Gluten-free version replace regular All-Purpose Flour with Gluten-Free flour. I recommend using Cup4Cup, King Arthur Flour, or Bob’s Red Mill.
How do you use Cake Goop?
Using cake release on your pans is simple. All you need to do is dip a pastry brush into the cake goop and brush it onto your pans. I tend to brush it on pretty liberally.
I like to use a silicone pastry brush for easy cleanup (aka toss it in the dishwasher).
It also works great for those intricate Bundt pans as you can get it into all of the nooks and crannies.
Lately, I had started using baking spray on my pans, but I’ve had mixed results and am now going back to good old cake release.
You can also buy premade cake release, but I like to make it myself — I know all of the ingredients and there aren’t any yucky additional preservatives. It’s also more cost-effective!
On that note…one thing that is not at all cost-effective (but I am very happy to pay for) is pre-cut parchment liners for my pans.
I didn’t even know these existed until I stumbled across them at a culinary supply store. I may have gasped at the sight of them. My only hesitation was whether to buy multiple packs.
I hate cutting out parchment! Almost more than anything. It never lies flat and is awkward to cut. Bleh. I’m happy to pay for the extra convenience.
Another great, earth-friendly, option is these silicone cake pan liners from Silpat. I was skeptical about these working well, but they work great!! Came right off the cake no problem.
I found one at my local Homesense for a steal and am on the hunt for another two. You can order them off Amazon though.
How do you Store Cake release?
I like to store mine in a glass jar or container, but plastic will work fine too. Just make sure it’s airtight. It will last for:
- 3 months at room temperature
- 6 months in the fridge
Really though, it will last as long as the ingredients themselves will. I like to do the sniff test if it’s been sitting around a while. If it smells a bit rancid, toss it.
Check out these other tutorials!
- Check out my Swiss Meringue Buttercream tutorial for how to make the best buttercream ever.
- Learn how to keep your cakes moist using Simple Syrup.
- Make Caramel Sauce at home with this easy recipe.
- To help ensure your cake layers bake up nice and flat, check out my How to Bake Flat Cake Layers post!
Homemade Cake Release
Instructions
- Place all ingredients into a bowl and whisk until smooth.
- Brush onto pans before lining with parchment.
- Store in an airtight container for up to 3 months at room temperature or 6 months in the fridge.
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Originally published on Aug 28, 2014
Dee says
All I can say is..where the heck have you been all my baking days:) love this stuff! I bake a lot…hubby says I have a problem… you know cooking and baking large quantities..and often. I haven’t noted any problem with partaking of the hoods and sharing with his co-workers! This is great stuff and awesome that I can make batches and it’ll keep in fridge. Thank you for another tried and true winner for your baking followers:)
Olivia says
Hi Dee! So happy you love it. I see no problem at all with cooking and baking in large quantities! 😉 Thanks for the sweet comment!
Nancy A Burnett says
Last night I made a lemon poundcake for an office party using my favorite Nordicware Heritage pan and once again, a huge chunk stuck to the pan. It seems to me that as these intricate pans age, they loose some of their ability to release the baked cake. I try to wash and dry mine meticulously but the first few years I barely had to grease it and now I’m almost afraid to use it. So I have high hopes that this cake release will do the trick and also won’t leave any reside on the cake. Many thanks for your great insight and generosity!
Olivia says
Hi Nancy! Please let me know how this works for you! Bundt pans are tricky for sure, but I’ve never had an issue using this cake release. Be sure to only cool the cakes for 10mins in the pan and give it a good whack on the counter before turning it out too, to help loosen the cake from the pan. I eagerly await your update!
Karen says
I am a decent baker but new to cake decorating. Cake release sounds great. I can’t wait to try it. But why use parchment also? Wouldn’t the cake release be enough?
Olivia says
Hi Karen! Some have had success with just using the cake release on its own, but I like to add the parchment just in case to ensure the cakes always come out fine. Let me know if you try it without!
ElleBella says
I am echoing the praises off such a great cake release. Love it!! Thanks for sharing such a great tool for bakers who will even mix up their own baking helper.
Olivia says
Hi ElleBella! So happy to hear you love it 🙂 Thanks for the great feedback!
Sindy Bajury says
My mini Bundt cakes slides off. Results! Why didn’t I discover this magic goop before?!
Olivia says
Yay!! That is awesome Sindy!
Varsha Nitin says
My cakes are slipping out of the tin like that…💗💗loved it
Olivia says
Yay! So happy to hear that 🙂
Oana says
I remember when I first started baking making something similar. It was a life saver years ago! Thank you for bringing this back to life!
Olivia says
It’s so handy! Thank you for the sweet comment 🙂
Cândida Sousa says
Obrigada pela dica, vou experimentar
de certeza á muito tempo que andava á procura desta receita 😉
Olivia says
Thank you Cândida! I hope you find it helpful 🙂
Christina says
I tried this over the weekend and it works great. It left no white residue on my chocolate cake, and the cake released from the pan perfectly. I made double the recipe and put the jar in the refrigerator. It’s soft enough to use straight from the fridge. Thank you for providing this recipe! I have been greasing pans by hand, then flouring, and it’s messy and time-consuming. But I don’t like to buy the canned baking spray because I can’t recycle pressurized cans in my city. This cake release will save me money, time, trouble, and recycling. Thank you!
Olivia says
Hi Christina! So happy to hear you liked it. I feel the same way – total time/money/environment saver!
Susana Dzuiba says
Hello, great recipe, thanks for that (and for all the recipes you post too), but where I live it is hard to find shortening, what can I use instead?, will it work with butter?
Olivia says
Hi Susana! It will work fine with butter but won’t have as long of a shelf life. You’d need to store it in the fridge and I’m not sure if that would make it too firm to spread. Maybe margarine would work better if you have that? I would try it with butter though and see — make a small amount — 1/4 cup of each.
saltandserenity says
Brilliant idea. I got rid of a Nordicware heart pan a few years ago because it kept sticking. Wish I had tried this. Am whipping up a batch now! Thanks
Olivia says
Hi there! I hope you love it as much as I do 🙂
Donna Oliphint says
This stuff is the best! I’ve been using it for a couple of years now and will never use anything else. You apply yours more liberally than I do, and I don’t use paper liners on anything under 10″. With the cake release I’ve had no sticking at all. I keep mine in the pantry, and the first recipe I made lasted a year without getting rancid. Thanks for sharing again.
Lulu Gardiner says
I love this stuff!! So easy to apply & get in those tight spots in my heritage bundt pan. Works great for all pans!!
Olivia says
Hi Lulu! I agree it’s such a lifesaver!
Brian says
Thank you! I have the same swirly bundt pan and it is an nuisance to grease. This will help greatly. Thanks again.
Olivia says
Hi Brian! Yes! It’s so handy for the Bundt pans especially 🙂
mike kiszkiel says
Last year my fruitcakes stuck in a way that product was destroyed. I ate those crumbs with a depression mentality, but I don’t want all of those calories. I want to give away beautifully shaped cakes.
On the first try of “cake release” in the same recalcitrant bunt mold, I flipped it over after 10 minutes of cooling and all of the mini-bunts fell out of their molds.
Arm pump and a high five, well done, thank you.
MikeK
Olivia says
Hi Mike! LOL too funny. I’m glad the cake release is saving you from all those unwanted calories ;).
Diana Gillogly says
You and your recipes are so awesome. I just can`t read enough of your posts and comments. Love your site.
Olivia says
Thanks so much for the sweet comment, Diana!
Grace says
Hi! Can I use olive or avocado oil instead of vegetable oil in this recipe?
Olivia says
Hi Grace! That should be fine.
Connie Hodgson says
Hi Olivia,
Have ever floured the pans too, in addition to the cake release? With using butter or sprays, my cakes and cupcakes come our feeling greasy on the bottoms. I also use the pre-cut parchment papers.
Olivia says
Hi Connie! The cake release has flour in it, so I don’t use extra flour. I also find that Pam for Baking works well as it’s a mix of oil and flour too.
Shauni says
Hi Olivia,
Do I need to apply some of the cake release to the top of the parchment paper once inserted in the pans?
Olivia says
Hi Shauni! You don’t need to, but it doesn’t hurt. I never bother though.
Octavia says
What is the shelf life?
Olivia says
Hi Octavia, it should last for months. I’ve had mine for 6 months before. Sometimes you may need to re-whip it, but otherwise it should be good.
Kelly says
So you don’t grease your parchment rounds, right? And you seem to grease the sides of your pans. I was told not to as the cake can’t rise as well on greased sides. But maybe that was incorrect?
Olivia says
Hi Kelly! I don’t grease the parchment itself, but you can if you want to make it even easier to peel off of the baked cake.
In terms of rising, I’ve only been told not to grease the sides for angel food cakes as you want them to climb and rise up the sides. I’ve heard that not greasing the sides of pans for regular cakes helps them bake up flatter, but I find it makes the sides crumby as you need to run a knife around the edges to loosen the cake.
I like to use baking strips plus cake release to help ensure flat cakes that come out of the pans easily.
Amy troup says
This is so wonderful. So gracious of you to share this with everybody who has had these problems over and over again. Thank you so much
Olivia says
Thanks so much Amy! 🙂
Jenni says
Can I keep it or is it one use only? If u can where would I store it
Olivia says
You can keep it! I kept mine in the fridge, but it should do fine in the cupboard as well.
Michelle says
I always stored mine in plastic containers on the counter, but they always leaked. Any recommendations? I think I may try a glass mason jar.
Olivia says
Hi Michelle! I used a glass tupperware container for mine and it worked well. A glass mason jar should be great too!
Geoffrey says
Wow! This recipe is a lifesaver when I ran out of the spray — it mixed pretty easily and the cakes slid out of the pans! I’m using this from now on 🙂
Olivia says
Awesome! So glad you found it helpful :).
sara says
Could butter be substituted in place of shortening?
Olivia says
Hi Sara, butter should work fine as well, but wouldn’t last as long and you’d have to store it in the fridge for sure.
Ursula says
Hi! I just found your blog, I love your pastry school diary. I’ve toyed with the idea of going so it’s nice to get a good picture of what it’s like. I’m at the cakes section now. Thanks for sharing your experiences.
I love the idea of making my own cake release. I don’t like all those chemicals in the purchased ones. Do you know how long it will keep and do you keep it in the fridge?
Ursula
Olivia says
Hi Ursula! I’m so glad that you’re reading through my Pastry posts :). If I remember correctly, times were a bit rocky right around cake week, but it gets better after that!
The cake release keeps for a loooooong time. Like months for sure. I’ve kept mine in the fridge in an airtight container. Storing it on the counter should be fine too, but it might go a bit rancid quicker.
Abigail says
This is so handy as some cakes are a little difficult to get out of the pan! Thanks for sharing. 🙂