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Homemade Cake Release

Forget buying baking spray, this homemade cake release will help your cake layers pop right out of your pans! By combining 3 ingredients in equal portions, we get all the benefits of using a baking spray for a fraction of the price.

I used parchment rounds and baking spray for years, until I ran out one day. I had heard of homemade pan release and had seen other bakers use it, but had never tried it myself.

image of homemade cake goop being poured into an airtight container

That was when I decided it was high time to see what it was all about, and I was shocked by how easy it is to make and use.

As an added bonus, you can prep any size or shape of cake pan using this pan release! That includes sheet cake pans, bundt pans, even domed cake pans!

What is Homemade Cake Release?

Homemade cake release (also known as pan release or cake goop) is mixture made with equal parts flour, vegetable and shortening.

image of ingredients laid out to make homemade pan release with flour, oil and shortening

It’s been around for decades and used to be a staple recipe shared in home ec classes!

These three ingredients are mixed together until smooth. This can be done with a hand mixer and whisk attachment, electric hand mixer or by hand with a whisk.

This usually take me 2-3 minutes. The mixture will look clumpy at first, but trust the process! It will lighten in color and get smoother the more you stir.

I usually just use a whisk to make the clean up easier. While it does take a few minutes to get it smooth, I don’t mind the little arm workout!

Then voilá! You have a perfect mixture that greases and flours any pan simultaneously.

image of homemade cake release being made in a large bowl with a whisk

How Do I Use Homemade Pan Release?

To use homemade pan release, brush an even layer of the mixture around the bottom and sides of you pan.

You want a generous, even layer that fully covers the inside of your pan. I love to use a silicone brush to coat my pans because it’s easy to use and clean.

image of homemade cake release being brushed into a cake pan before batter is poured in to prevent the cake layers from sticking

Once the pan in covered, pour in your batter and you’re good to go! Once the cake layers are baked, let them cool completely to room temperature before running an offset spatula around the edge of the pan and flipping the pan over to release each cake layer.

How Long Does This Pan Release Stay Good?

This pan release can be stored at room temperature for 3 months, or in the fridge for 6 months. I go through mine relatively quickly so I like to leave it out at room temperature.

Overtime some of the ingredients can gradually begin to separate. If you run into this, just give the mixture a quick stir with a spoon or small whisk before you use it.

image of a cake layer popping out of a pan effortlessly thanks to homemade cake release

How to Store Homemade Cake Release

You can store this cake release in any airtight container!

I’m a fan of using plastic jars with a latch like these, but mason jars also work great.

Let Me Know What You Think!

If you try this homemade pan release, I’d love to hear what you think of it. Please let me know by sharing a rating on the recipe card below.

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Yield: 1 cup

Homemade Cake Release

image of homemade cake release being brushed into a cake pan before batter is poured in to prevent the cake layers from sticking

Forget buying baking spray, this homemade cake release will help your cake layers pop right out of your pans!

Prep Time 5 minutes
Total Time 5 minutes

Ingredients

Homemade Cake Release

  • 1/2 cup oil (112 grams)
  • 1/2 cup shortening (95 grams)
  • 1/2 cup flour (65 grams)

Additional Tools

Instructions

    1. Place 1/2 cup of oil, 1/2 cup of shortening, and 1/2 cup of flour in a large bowl.
    2. Whisk by hand until smooth and no clumps remain. This usually take me 2-3 minutes. The mixture will look clumpy at first, but trust the process! It will lighten in color and get smoother the more you stir.
    3. Store in airtight container at room temperature for 3 months, or in the refrigerator for up to 6 months.
    4. To use this cake release - dip a silicone brush into the mixture and spread a generous, even layer over the bottom and sides of cake pan before pouring in your cake batter.
    5. Once your cake layers are baked, let them cool completely to room temperature before running an offset spatula around the edge of the pan and flipping the pan over to release each cake layer.

Notes

Storage

Store this homemade cake release in an airtight container in the fridge for up to 6 months.

Make this Homemade Pan Release

This homemade cake release can be made with a hand mixer and whisk attachment, electric hand mixer or by hand with a whisk.

I usually just use a whisk to make the clean up easier. It takes a few minutes to get it smooth, but I don't mind the little arm workout!

Nutrition Information

Yield

1 cup

Serving Size

1

Amount Per Serving Calories 2140Total Fat 215gSaturated Fat 49gTrans Fat 1gUnsaturated Fat 157gCholesterol 57mgSodium 1mgCarbohydrates 48gFiber 2gSugar 0gProtein 6g

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