You'll never have to buy pan release again after you make your own cake goop!
Cake goop is super simple to make and works every time for a perfect cake release.
Seriously, I wish someone had told me about this amazing stuff before. It's stupid easy and takes only a minute to make and you know what? Your cakes will turn out every single time. No parchment. No flour and shortening messes. No using a knife to cut around the edges. No more buying pan release spray!
You're welcome.
How to make your own cake goop
It's super simple to make your own pan release. Just mix equal parts flour, vegetable oil and vegetable shortening (or margarine). Then combine it all in a mixer on low or hand stir. If you have some lumps, no biggie. When it's smooth and homogenous, you're done. Easy right?
I store my cake goop in a container and leave it on the countertop because I use it a lot but if you want, you can put yours in the fridge but truly, it doesn't go bad. You don't have to worry.
Tips for success using cake goop
Ok so it's super easy to make, super easy to store and makes all your cakes come out like a dream right. You can't really mess it up. EXCEPT if you use too much. I like to apply my cake goop with a pastry brush and do a nice even coat but early on, I got a little crazy with the layers and put a LOT on there. This can actually backfire and cause your cake to stick. So a nice thin layer is all you need.
Some cakes will stick no matter what. You need to know this. Because if the first cake you make with cake goop is strawberry which naturally has a ton of sugar in it and it sticks, you will curse my name and say darn you Liz Marek! You lied to me.
No, it's just the cake. As far as I know strawberry cake, cinnamon sugar and some cakes with high amounts of sugar will stick so it's best to use a parchment circle as well to prevent sticking.
Big cakes sometimes need a little help coming out of the pan. Does that mean your cake goop isn't working? Nope. Sometimes the base of a cake can just stick to the pan from being really warm so putting parchment in the bottom of your pan larger than 12" or sheet cakes can just give you a little peace of mind. I admit though... I never do and haven't had a problem *knocks on wood*
Cake goop is essential for clean releases on bundts like my wine chocolate cake, where every crevice of the pan needs to come out clean.
Gluten-Free Cake Goop
You can make your cake goop gluten-free by replacing the flour with gluten-free flour like bobs red mill 1:1 baking flour.
Recipe
Ingredients
- 7 oz vegetable shortening or margarine
- 7.5 oz vegetable oil (or other oil you like)
- 5 oz all purpose flour
Instructions
- Place all ingredients in a mixer and combine until white and homogenous. Store in a covered container at room temperature or you can refrigerate it. Apply a thin coat to your cake pans before baking for a flawless release every time.
Notes
Nutrition
Jessica says
Would be t be possible to use butter instead of margarine/shortening?
Liz Marek says
Yes, but butter can go bad faster, so store it in the fridge. If you have more questions, come ask me in the Sugar Geeks community: https://community.raptive.com/sugargeeks
Rose says
Have you made this recipe with gluten free flour? If so are the ratios any different - please provide the differences if applicable.
Liz Marek says
Yes, you can swap the flour for a gluten-free flour like Bob's Red Mill 1:1. Same amount. If you have more questions, come ask me in the Sugar Geeks community: https://community.raptive.com/sugargeeks
Carol says
can i make the rainbow cake in a 9 inch pan instead of 8?
Liz Marek says
Sure you can but you'd have to make a little more batter to account for the bigger pans
Judy says
Do you think I could put half of it in the freezer. I am an empty nester and don't bake that often anymore.
Elizabeth Marek says
Yes definitely!
Patricia Barr says
How long does it last?
Liz Marek says
Cake goop doesn't really go bad. Keep it in the fridge if you don't bake often. If you have more questions, come ask me in the Sugar Geeks community: https://community.raptive.com/sugargeeks
Carol says
Finally got to try this recipe and used it today. Brilliant…worked so well without the paper liner in the base and the tins were practically clean.
Finding vegetable shortening in the UK is becoming difficult. There are around 20 types of butter and good old fashioned lard…people must buy ready made pastry more than make their own. Keep up the great work Liz.
Liz Marek says
So glad it worked so well! Thanks for the UK tip.
Sue says
Hi, I made this a few weeks ago and the vegetable oil is starting to separate on the bottom. It's a thin layer, less than 1 cm. Is this supposed to happen? How do I fix this?
Elizabeth Marek says
Just mix it up again its ok
Caris says
I was admittedly quite unsure about how effective this would be, despite reading the other reviews.
I gave it a go, with some small sections of baking paper, lining a Dolly Varden tin for a vanilla cake with a high sugar content.
I was absolutely delighted when the cake very easily came out of the tin. My only regret was using baking paper as those sections weren’t as smooth as the goop alone sections of cake! Definitely planning to use this again.
Liz Marek says
So glad it came right out! Thanks for sharing.