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 🙂
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?
How do you store it?
Homemade Cake Release
Print Pin VideoIMPORTANT: 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
Notes
Nutrition
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.
66 Comments
I LOVE this! I made a Wedding Anniversary cake and made 9 cakes, every one came out perfectly. I will use this forever!
THANK YOU! Love it for my Bundt cakes too! AND so much better than butter and flour MESS!
Isn’t it just awesome Kim! So happy to hear you’re loving the cake release just as much as I do 😀
Excellent “goop” recipe. Every cake releases, just as it should.
Awesome! So happy to hear it’s working great for you Kathie 😀
This works sooooo well!!! I use it for cakes and bread. Thanks for the recipe!
Hola!! butter is salted or unsalted?
Hola! 🙂 For the cake release it doesn’t really matter, can be either 🙂
Will it still work if I double the butter and leave out the oil?
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 🙂
Can the cake goop be frozen?
Hi Margaret! I haven’t tried that myself but I imagine it would be fine to freeze it 🙂
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?
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) 🙂
Hey MK can you tell me the validity/expiry of this cake release when refrigerated of course I’m new to baking
Hi Manju! It should last a few weeks in the fridge 🙂
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!
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 😀
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).
Thanks Donna! I absolutely LOVE cake goop too! 😀
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!
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 🙂