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
Ingredients
- 1/2 cup all-purpose flour
- 1/2 cup vegetable oil
- 1/2 cup shortening
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.
Ignazzina says
Beautiful. Perfect change for the kitchen. I have been baking professionally for over 30 years, you made my life easier. Brava!
I change flours and oils to suit the dish.
BTW, can you limit the number of ads you put on page? They make following your content difficult and annoying. No offense.
Olivia says
Hi Ignazzina! So happy this has made your life easier! I will give your feedback about the ads to my ad management company. Thanks!
TroSharrah says
I made my first batch sometime last year, and let’s just say I regret not finding this sooner. I have a second batch using almond coconut flour, olive oil, and butter flavored shortening sticks, my personal preference. Now I’m about to make a larger batch of that nonstick goop since I got so many jars to use up.
P.S. I tend to experiment, next batch I’ll use vanilla extract.
Olivia says
Hi TroSharrah! So happy you found this recipe and are experimenting with customizing it to suit you best!
Mandy says
Hi there! Do you I use cake release AND a parchment cake liner? Or are the liners an alternative to cake release?
Olivia says
Hi Mandy! I do use both, yes. Liners arent enough as the cake will stick to the sides.
MaryLou K says
I have never heard of this concept before today. And of course I had to make it. I absolutely hate having to grease and flour any cake pan, but most of all my Bundt pan. I was really excited to test the recipe after I made it. OMG, I am totally in love with this. My cake literally just slid out of the Bundt pan after I flipped it over. Not a crumb stuck to the pan! Where has this recipe been all my life
Olivia says
Hi MaryLou! This is such a must for Bundt pans! Those are such a nightmare to grease and flour. So glad you found this recipe 🙂
John Bales says
The parchment cake pan rounds are worth every penny. We have even found pre-cut rectangular ones to use to line our half-sheet baking pans which is truly a god-send. I need to find if they make them for 9″ x 13″ pans as well as for 8″ x 8″ or 9″ x 9″ square pans (if you haven’t guessed, I hate having top cut down rolls of parchment paper!
Olivia says
Hi John! I am right there with you. I’ll have to look for other sized ones here as well! They are hard to find in general but soooo worth it.
MaryLou K says
Yes, they do. I have multiple sizes. I hate cutting parchment paper too. I actually found a pop-up version in a box for my cookie sheets. Love them.
MT Hannigan says
Is it possible to substitute butter, ghee, or coconut oil (solidified) instead of shortening? I’d rather avoid hydrogenated / trans fats.
Olivia says
Hi MT! I haven’t tried it myself but it should work fine. It may be more perishable though.
Alvin S. says
Hello, can I use a different oil like palm oil or will it affect the quality?
Olivia says
Hi Alvin! Any oil should work great 🙂
Alvin S. says
Thank you for replying ❤
We have several bottles of palm oil, planning to give this to friends who are beginner bakers like me. A small glass jar with a ribbon and I’m all set 😂.
Kirsty says
Hi, I’ve not made this yet but just wondering if it affects the taste of the cake in any way? Also can you use it for baking trays like for biscuits or flap jack etc.
Olivia says
Hi Kristy! No affect to taste at all. I’ve only ever used it on for cake pans. I think the flour would burn otherwise, if it’s not in contact with some batter.
Lydia Bianchi says
Hi! I am working my way through your pages here and learning so much. I have baked for decades but with lockedown etc am stepping up my game. You are amazing! But I have questions!!! I will limit myself to this one….will this release work on quick bread pans? Before I do my big bake I thought I would ask. I hate! spray cans. So bad in so many ways. And I’ve always used crisco and a paper towel. But wonder if this release spread would affect the taste and crust on a quick bread? Also (sorry) have you used baking pan strips on a bread pan? Thank you in advance. And REALLY thank you if you answer me!
Olivia says
Hi Lydia! I am happy to help, feel free to ask as many questions as you like! This should work on all pans – it’s very versatile! Anywhere where you’d need to grease and flour use this instead. I have not used baking strips on a bread pan. I think they would work but you might need to double stack them for the taller height of the pans. I prefer my breads to dome though so I don’t use them there 🙂
Jayne says
WOW…worked great thanks for the tip
Olivia says
Hi Jayne! It works so well right?? So happy you found it helpful 🙂
Sherry says
I want to try this but was wondering if I could use olive oil or grapeseed oil instead of vegetable oil? Thanks, Sherry
Olivia says
Hi Sherry! Yes that should be fine I think.