Homemade Cake Release
This homemade cake release, also known as cake goop or pan release, is a simple three ingredient paste that guarantees your cakes come out of the pan clean every time. No parchment circles, no greasing and flouring, just a quick brush of paste and you're ready to bake.
Ingredients
- 1/3 cup flour all-purpose or gluten-free mix
- 1/3 cup neutral oil
- 1/3 cup shortening
Instructions
- Add all ingredients to medium mixing bowl.
- Using a stick blender or hand mixer, whip until completely smooth, about 1 to 2 minutes. A whisk or spoon works too, it just takes a bit more effort and time to fully combine.
- Transfer to lidded container and store until needed. See notes for storage instructions.
- To use, spread a thin, even coat over the pan(s) with a pastry brush.
Notes
To make Chocolate Cake Release:
Replace half the flour with unsweetened cocoa powder and mix as usual.
Can I use a different flour?
Plain all-purpose flour is what I use for regular cake release. An all-purpose gluten-free flour, like King Arthur Measure for Measure, works well too if you need a gluten-friendly version.
I have tested this with unsifted soft white fresh milled flour, and while it worked, the bran pieces turned a bit toasty, which isn't ideal for a layer cake. If you want to try it with fresh milled flour, I'd recommend sifting out the larger bran pieces first.
Does this work on Bundt pans or pans with intricate details?
Yes, this works great on Bundt pans. Those intricate details and curves are exactly where cakes tend to stick, so a thin, even coat of cake release is especially helpful here. Just make sure to get into all the grooves with your pastry brush so every part of the pan is covered.
Can I double or halve the recipe?
Absolutely. Since this recipe is just a 1:1:1 ratio of flour, oil, and shortening, you can scale it up or down as needed. Just keep the same ratio for each ingredient.
Tried this recipe?Let us know how it was!