Use Cake Goop on all baking pans. It makes all the difference between a beautifully presented baked dish and one that ‘had a little trouble’ getting out of the pan!
For photo-worthy cakes, muffins, cookies, and breads, use this quick and easy pan release recipe and never buy the spray brand again! This ‘tried and true’ recipe uses just 3 ingredients and takes only 5 minutes to make, so it’s easy to keep on hand. And since it does not need to be refrigerated, it’s easy to store in the pantry where it’s ready for the next baking project.
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What is Cake Goop?
- Before store brand pan release, cake goop was one of the first recipes taught in Home Economics classes to release everything from cast iron cornbread to Bundt cakes and delicate springform cakes.
- This homemade recipe for pan release is the equal blending of flour, shortening, and oil. It is easily swiped into the corners and crevices of any pan for a smooth release every time!
- Best of all? Store homemade Cake Goop up to 3 months in the pantry and 6 months in the refrigerator! Aside from it being the last, best pan release you’ll ever need, the landfills will be grateful for one less empty container!
Ingredients & Variations
FLOUR: All-purpose plain white flour is best for pan release, although some prefer cake flour because it has a finer grind to it. Whole wheat pastry flour works as does gluten-free flour, but are heavier and might visibly stick to the outside of the finished product. Almond or tapioca flour are options for low carb diets, but these types of flour are very finely ground and may require an extra application before adding the cake batter.
SHORTENING: Shortening is optimal for homemade pan release because it has a longer shelf life than butter or solid coconut oil. Butter and coconut oil work, however because of the higher water content in the butter, the amount should be increased. Lard is an excellent substitute for shortening, but it can be hard to find. Buy a small can of shortening for guaranteed results.
OIL: The best oil for pan release is vegetable oil or canola oil. Both are light enough for easy blending, don’t solidify as quickly as other oils, and don’t have any discernible flavor to impart to the finished result. Avoid olive oil because it is a heavier oil with a mild, grassy flavor.
How to Make Pan Release
The perfect pan release does its job without adding any flavor or aroma to the finished dish. That’s why this basic recipe is best.
- Mix or whisk ingredients together.
- Store in a jar with a tight-fitting lid (mason jars are best).
PRO TIP: To fully mix the ingredients, warm the mixture in the microwave at 15-second intervals.
Tips for Coating Pans
Apply pan release liberally with a pastry brush when a recipe asks to ‘grease’ or ‘grease and flour’ a pan. Use a bit extra pan release for really wet cake batters. If the pan release is refrigerated, warm it in the microwave for a few seconds before using.
Recipes To Use Pan Release!
- Apple Bundt Cake – just 15 minute prep!
- Pumpkin Loaf – delicious snack.
- Sourdough Banana Muffins – perfect grab and go treat.
- Fresh Pear Bread – easy and full of flavor.
- ½ cup flour
- ½ cup shortening
- ½ cup vegetable oil or canola oil
Nutrition information does not include optional ingredients or garnish and is an estimate. It may change based on actual ingredients and cooking methods used.