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.
Tanya says
Thanks for this recipe – I had heard people talk about pan release, always saying use ‘equal parts’, but I was unsure whether that was by weight or by volume. Thank you for specifying cup measures! I am wondering if I could use coconut oil instead of the shortening?
Olivia says
Hi Tanya! I’m not sure if coconut oil would work. In its solid form, it should be ok but otherwise, there would be too much liquid. I have never tried it myself. Let me know if you do and how it turns out 🙂
Karen says
I made some of this fabulous cake release for Thanksgiving baking this year. I noticed this week that the oil ha separated from the other ingredients. Do I discard it or get my mixer and remix the ingredients. Also, I stored it on the counter – refrigerate???
Olivia says
Hi Karen! I would just give it a good rewhip. It should all come together! I refrigerate mine but it should be ok on the counter also.
Lily says
Hi, about how much would I put in a 8 inch cake pan? I don’t want to put to much. Couple tablespoons?
Olivia says
Hi Lily! You just want enough to coat the bottom and sides. See pictures in the post for reference.
Lily says
Also do you melt your butter and shortening and then add your flour?
Olivia says
Hi Lily! I don’t melt anything and I don’t use butter. You can but it will be more perishable.
Alice says
Hi! Thank you for this! I find that this makes my cakes feel very grainy when they pop out? Did I mix it wrong? I used butter flavoured shortening, do you think that influences the grainy feel?
Olivia says
Hi Alice! Grainy on the outside? Do you mean the cake is fragile and crumbling? If so, then it’s possible you’re using too much of it on the pans.
Em says
I have made this and love it thank you. Just wondering could I use it to grease my springform tins that Im using for my Christmas cakes? I’ve only used it for sponge cakes so far. Thanks
Olivia says
Hi Em! I think that would work perfectly fine. So glad you love this!
Betty says
Love the ease of preparing the pans.
Thank you
Olivia says
Thank you Betty!
Sarah Endarawes says
I can’t find shortening in my country, could I use butter instead>
Olivia says
Hi Sarah! You can, but it will be more perishable and should be refrigerated which may make it too firm to use straight out of the fridge. Do you have margarine available? That would be a better (softer at fridge temps) option.
Em says
Or you could try Trex if you are in the UK, it’s what I use
Olivia says
Thanks Em! I’ll update the post with that info.
Rachel Tyler says
I love your blog so much! I only use your recipes when baking cakes. What cake pans do you recommend?
Olivia says
Thanks so much Rachel! My favourite pans are from Fat Daddios. They are the BEST.
Esther says
Thank you so much. This is the best thing since sliced bread, actually it’s better than sliced bread. I was searching for something to use for my giant cupcake I just made. I have attempted these many times in many different ways including using an expensive bottle of cake release from Lakeland which we have here in the UK. None of them worked and I frequently ended up with the top broken off. I went to tip it out as usual expecting to have to jiggle it and it slid out so quickly and so unexpectedly I nearly dropped my cupcake top on the floor lol. I will always use this from now on and not bother lining all solid base tins and I can’t rate it highly enough.
Esther says
I forgot to put the stars sorry
Olivia says
Hi Esther! LOL! I am so happy to hear this worked well for you and that there were no cupcake accidents! 😉 Thanks so much for the great feedback. I do still line the very bottoms of my pans with parchment, just to make extra sure they don’t stick, but I know people have used this and gone without parchment altogether.
Rosie says
Hi Esther. I’ve just been reading your very positive reviews on livforcake home made cake release. Hope you don’t mind me asking, as I also live in the UK, what did you use in place of Crisco. It’s obviously an American shortening and doesn’t seem to be available here. Thanks
Em says
Hi Rosie, I’m in the UK too and had the same question! After a bit of research i found that ‘Trex’ is the equivalent to Cristco. I used it to make this cake release and haven’t looked back! Bundt cakes no problem! I have heard others say they have used white flora but I wasn’t able to track that down. Trex does the job. Good luck !
Olivia says
That’s awesome Em! Thanks so much for the tip.
Nat says
Wow! I’m so impressed. My cakes came out no problem. This was very helpful. Thank you and BTW the cakes that you make are stunning. Me and my grandma were drooling over your recipes! 😊
Natalie says
Wow! I’m so impressed. My cakes came right out of the pan. I’m never going back to the store bought kind again. Love this and BTW the cake you make are stunning. Thanks so much 💕
~ Natalie
Olivia says
Thanks so much Natalie! I’m glad you love it 🙂
Shery Sullivan says
If you keep it in the fridge does it get hard? Wondering if you’d have to take it out to soften.
Olivia says
Hi Shery! No, it’s totally fine! It might thicken a tiny bit but is totally fine to use.
Tori says
Hi there, sorry if you have posted elsewhere but do you have any recommendations for cake tins? I have a spring release one but I saw that it might not be best for some recipes as the cake batter could leak. Also what sizes do you recommend to have? 6” and 8” are most common? Thank you!
Olivia says
Hi Tori! I have all of my recommendations on my Amazon Shop page. My favourite pans are from Fat Daddios. I’m not sure they are easy to find internationally though (I’m not sure where you’re located). I find 6″ and 8″ the most common. They’re the ones I use most often anyhow 🙂
Tabresha Moreland says
I found this recipe months ago after seeing your revamp of it on Instagram and said that I would but never tried it. After having some very mixed results with baking spray I finally whipped up a batch of this cake release and will never go back! This recipe gives my cakes a fabulous crust and they drop from the pan so easily it’s like a dream. No cracks or worries of broken cakes.
Olivia says
Hi Tabresha! Yay! So happy you finally gave it a go and that it worked well for you 😀
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!
Summer says
I’m eagerly awaiting Nancy’s response, too, because I just lost two bundt pound cakes last nite to Pam cooking spray. 🙁 I’ll be trying this ‘goop’ tomorrow as well. *fingers crossed*
Olivia says
Hi Summer! I’m confident the goop will work perfect for your Bundt pan. Be sure to only cool the cakes for 10mins, whack the pan on the counter first to loosen, then turn it out 🙂
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 🙂