Homemade Cake Release

4.89 from 9 ratings

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

Prep Time5

Total Time5

Course: Cakes

Cuisine: American

Servings: 1 cup

Calories: 2140kcal

Place 1/2 cup of oil, 1/2 cup of shortening, and 1/2 cup of flour in a large bowl.
Whisk by hand until smooth and no clumps remain. This usually takes 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.
Store in an airtight container at room temperature for 3 months, or in the refrigerator for up to 6 months.
When you want to use the cake release, dip a silicone brush into the mixture and spread a generous, even layer over the bottom and sides of the cake pan before pouring in your cake batter.
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.

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

This homemade cake release can be made with a hand mixer and whisk attachment, an 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!