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
Heike Wiegand says
Cook or baking? And how hot?
Elizabeth Marek says
There isn't any cooking or baking required for this recipe
Keri says
Can this be used on a spring form pan when making cheesecake?
Elizabeth Marek says
Ive never used pan release for cheesecake so I don't know for sure.
Anne Dietz says
Your cake goop is awesome! Thanks Liz!!
Michelle says
Love this stuff!!
Debbie says
Have you ever used this for a bundt cake? If so, were results better than the normal release sprays/flour combo?
Thank you!
Elizabeth Marek says
Yes I use this for all my recipes that require pan release
Teague Shamleffer says
Could I use butter instead of shortening? Love all your recipes!
Elizabeth Marek says
I haven't tried that but I dont see why not
Jaimie Lee says
How long does the goop last, if placed in the refrigerator?
Elizabeth Marek says
It doesn't have an expiration
Diane Hill says
I mixed up the cake goop and used it today. Awesome!
C S says
Do you think I could use Sweetex HR Shortening for this? It's all I have right now. 🙂
Elizabeth Marek says
Definitely 🙂
Deborah says
Hi, my goop separated‼️ Oil sunk to bottom of my container. Is this normal? What to do, please?
Love this goop it really works and I am now hooked.
Thanks, Deb
PS enjoy your presentation and ideas on your show.
Elizabeth Marek says
Totally normal, just mix it up again 🙂
Loan says
Can you use this for muffins too?
Elizabeth Marek says
Yes you sure can
Kathy says
Does this leave a white coating on chocolate cakes? I usually use cocoa instead of flower for chocolate cakes...
Elizabeth Marek says
No white residue but you can add a tsp of cocoa if you wish 🙂
Barbara G says
Just made cake goop and from your inst. I made it in equal parts 1 cup equal then scrolling down. I see ingredients are a little different...Help hope it is ok.
Elizabeth Marek says
The recipe is equal parts. 1 cup flour, 1 cup oil, 1 cup vegetable shortening by volume.
Tracy Brooks says
It was very easy to make. My cakes just slid right out of the pans.
Esther says
OMG! I love this cake goop! It works beautifully removing cake from your pan. Thank you Liz for this recipe. 😃