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    Homemade Cake Release

    This homemade cake release (also known as cake goop) makes prepping your cake tins so much quicker and easier! A definite must have if you bake a lot of cakes 🙂

    Homemade cake release that makes preparing your cake tins so much easier!

    What is cake release made out of?

    Cake release is basically equal parts flour, oil and butter (or shortening). What most people do is either use baking paper to line their cake tins, or grease and flour them. With cake release, if you prepare a batch beforehand and keep it handy in a container, you’ve got an easy 1 step method to greasing your cake tins ready to go!

    Best of all, it’s super reliable and your cakes come out perfect every time. The last thing you want is a broken cake after struggling to get it out of the cake pan!

    How do you use it?

    It’s really simple. All you have to do is prepare your cake release, and then using a pastry brush, coat the inside of your pan until it’s well covered. That’s it!

    How do you store it?

    I usually use butter when making mine, so like to store it in the fridge so it lasts longer. Whenever I need to use it, I simply heat it up for about 10-20 seconds in the microwave and it’s good to go!
    If you make yours with shortening, you can pop it into an airtight container in a cool dry place.
    Homemade cake release that makes preparing your cake tins so much easier!

    Homemade Cake Release

    A quick and easy recipe that allows you to efficiently grease your cake tins so your cakes come out perfect every time!
    5 from 16 votes
    Print Pin Rate Watch Video
    Prep Time: 5 minutes
    Total Time: 5 minutes
    Servings: 3 cups

    IMPORTANT: For accuracy, I would recommend using the gram measurements provided as those are the exact quantities I use. Cup measurements are given as estimates (based on US cup measurements) to make it easier for those who do not have a scale.

    Ingredients
     

    • 1 cup (250 ml) unflavoured vegetable oil - I use canola, but any is fine
    • 1 cup (240 g) butter - shortening works too
    • 1 cup (120 g) flour - regular all purpose

    Instructions

    • Combine all the ingredients into a bowl and mix together with a hand mixer or stand mixer on a medium speed until the mixture is smooth.
    • Using a pastry/basting brush, generously coat your cake pan with the cake release.
    • Place the leftover cake release in an airtight container and store in the refrigerator for future use (see note 1).

    Video

    YouTube video

    Notes

    Note 1. If you've used shortening, then it will be okay to keep your cake release in an air tight container at room temp in a cool dry spot. If using butter, I would recommend refrigerating the cake release so it lasts longer. When you need to use it, either warm up the whole mixture for 10-15 seconds in your microwave until spreadable, or spoon out a small amount and warm that up for a few seconds in the microwave to then use on your cake pan/s. 
    Note 2. 3 cups of cake release will coat a lot of pans, so if you're only wanting a small amount simply reduce the quantity. This recipe is an easy 1:1:1 ratio of vegetable oil, fat (butter or shortening) and flour. As a quick guide, a tablespoon of each will be enough to cover an 8 inch cake tin.

    Nutrition

    Calories: 1412kcal | Carbohydrates: 34g | Protein: 5g | Fat: 142g | Saturated Fat: 53g | Polyunsaturated Fat: 47g | Monounsaturated Fat: 34g | Trans Fat: 3g | Cholesterol: 172mg | Sodium: 515mg | Potassium: 66mg | Fiber: 1g | Sugar: 0.2g | Vitamin A: 1998IU | Calcium: 26mg | Iron: 2mg

    Nutritional information are estimates only as they are automatically calculated by a third party application. Actual values may differ based on brands and types of products used.

    Keyword: cake release, cake tin prep
    Tried this recipe?I love hearing from you! Tag me @cakesbymk.nz on instagram so I can see your amazing creations 🙂

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    36 Comments

    • Gloria Vega

      Hola!! butter is salted or unsalted?

      • Cakes by MK

        Hola! 🙂 For the cake release it doesn’t really matter, can be either 🙂

        • Ajr

          Will it still work if I double the butter and leave out the oil?

          • Cakes by MK

            Hi there! 🙂 You can totally increase the quantities, but I haven’t tried using the cake release without the oil so I’m not too sure about that sorry! Perhaps try it out on a small cake and see how it works 🙂

    • Margaret

      Can the cake goop be frozen?

      • Cakes by MK

        Hi Margaret! I haven’t tried that myself but I imagine it would be fine to freeze it 🙂

    • Destinee Koromo

      Absolutely loved made it so easy and fast to bake 16 cakes & not one came out stuck or messed up! Will be using this for the rest of time! Thank you oh so much! Also, if you know how long does it last if I used shortening?

      • Cakes by MK

        Awesome!! So so happy to hear it helped Destinee 🙂 and it should last about the same amount of time (about a few weeks in the fridge) 🙂

    • Manju Umasankar

      Hey MK can you tell me the validity/expiry of this cake release when refrigerated of course I’m new to baking

      • Cakes by MK

        Hi Manju! It should last a few weeks in the fridge 🙂

    • Lorna Harwood

      5 stars
      If I could give this simple but effective recipe a 10 out of 5, I would! Where has this recipe been all my baking life??? It is just fantastic! I used it for the first time today with a batch of wholemeal bran muffins with sunflower seeds and raisins. After allowing the tins to cool for five minutes or so, I simple turned them over and tapped them on the bench top. Voila! The muffins popped out in perfect condition! An added bonus was how easy the tins were to wash, too. Fabulous recipe, MK! Thank you for making my baking experience so much better!

      • Cakes by MK

        Yay! These are the comments that really make it all worth it 😀 cake goop is one of my favourite things and I’m so happy you’re loving it too Lorna 😀

    • Donna

      5 stars
      I love this cake goop! One of the big benefits to using this recipe as opposed to using the old fashioned method of buttering and then flouring the cake tins, is that you can use this cake goop with any flavoured cake and you don’t get the crispy white flour on the outside of your cooked cakes (a HUGE plus for cake goop when it comes to making choccy cakes).

      • Cakes by MK

        Thanks Donna! I absolutely LOVE cake goop too! 😀

    • Brenda

      5 stars
      Love this cake release. Make sure that if not refrigerated (shortening) that your container is airtight or it will go bad. Can I ask what type of pastry brush you use to apply it? Thanks for all your videos!

      • Cakes by MK

        So happy you love the cake release as much as I do Brenda! 😀 And I use a rubber pastry brush which I got from Kmart 🙂

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    About me

    Welcome to my blog! My name is Maryam and I LOVE baking! :) I hope to provide you with the tools (i.e. simple, from-scratch, quality tested recipes), so that you can confidently bake up delicious treats to share with your family and friends!

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