Use this easy-to-make cake release to grease cake pans and ensure that all of your cakes come out of the pan easily and without breaking.
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Yesterday was Halloween so today officially begins the holiday baking season! There is nothing worse than spending time baking a delicious cake, only to have it fall apart when removing it from the baking pan.
This homemade cake goop ensures that your cakes come out perfectly each and every time!
This cake release only takes three common ingredients to make and comes together in less than five minutes!
- Vegetable shortening
- All purpose flour
- Vegetable oil
See the recipe card for quantities and read below for gluten-free and vegetable oil free alternatives!
As I mentioned before, this recipe takes no time at all! Simply combine all of the ingredients in a mixing bowl
Mix the ingredients until there are no lumps. It will be very lumpy at first so I find it easiest to use an electric mixer but you can also mix by hand.
After it is all mixed up, transfer the mixture to a storage container with a tight-fitting lid. Store in the fridge until you are ready to use.
Hint: Oil can cause some plastics to break down over time so to be safe, I suggest storing this cake release in a glass or metal container.
When you are ready to bake your cake, simply use a pastry brush to spread a thin layer on the bottom and sides of the pan immediately before adding the batter.
Store cake release in a sealed container (preferably glass) for up to 6 months.
Yes! Simply swap the traditional flour with your favorite gluten-free flour, rice flour, or for chocolate cakes you can even use cocoa powder!
I know many people avoid vegetable oil products. If this is you, try using coconut oil in place of the shortening and avocado oil in place of the vegetable oil. Since coconut oil is a little thinner than shortening, you may need to add a little more flour.
This will work just about anywhere that you would typically use cooking spray. You can use it in loaf pans, bundt pans, casserole dishes, or cupcake pans just to name a few.
You want a thin, even layer.
This does leave a very subtle coating on cakes but I don't find it very noticeable in light-colored cakes or breads at all. For chocolate cakes, you can substitute some or all of the flour with cocoa so that it blends in with the cake once baked.
While typical cake recipes usually call for the pan to be greased before mixing the batter, it is best to grease the pan just before adding the batter when using cake goop. If you do grease your pan too early, just pop it in the fridge until you are ready to add the batter.
Homemade Cake Release (Cake Goop)
- Mixing Bowl
- Measuring Cups
- Rubber Spatula
- Storage container with a tight lid
- 1 cup Vegetable Shortening
- 1 cup All-Purpose Flour
- 1 cup Vegetable Oil
- Combine all of the ingredients in a medium mixing bowl.1 cup Vegetable Shortening, 1 cup All-Purpose Flour, 1 cup Vegetable Oil
- Stir until well combined.
- Transfer to a storage container (preferably glass) with a tight-fitting lid and store in the refrigerator until ready to use.
- To use: Use a pastry brush to spread a thin layer of cake release on the bottom and sides of cake pans immediately before adding batter. Then continue baking according to the cake recipe.
The nutrition information listed here is only an estimate and is simply provided as a courtesy. It nor any other information within this post should constitute medical or nutritional advice. Be sure to read all packaging and ingredient labels for potential allergens.