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
Adrienne D says
Absolutely the best thing since, baking! I will never, ever, ever go back to buttering and flouring, or spraying, any of my cake pans again.
Bravo!!!
Wajiha says
Hi Liz.
I made and used this goop for the first time. I must say I was thrilled to see my perfectly shaped Bundt for the first time. I can now confidently use other shapes as well without getting worried about the release or any damages. Thank you.
Holly Powless says
Thanks Liz for this recipe! It’s so easy to put together and comes together so quickly! I decided to make the cake goop because my new donut pans recommended “NOT” to use baking sprays. I also read your blog and was careful not to use too much when greasing the pans. They came out perfectly. I also used it in my Bundt pan for an apple cake I made today for Thanksgiving and it also came out perfectly! This stuff is AWESOME!
Carrie Thompson says
Can this be frozen?
Sugar Geek Show says
No need, it has a very long shelf life. So I just put it in a mason jar and leave it in the pantry for months
CG says
I've had no problems with this, except storage.
About 2 weeks after making it and storing it in a dark cupboard, it began to grow mould.
Any idea why this is?
I followed your recipe exactly with no extra substitutions.
Elizabeth Marek says
Sometimes food particles can get into the goop and mold. Keep it in the fridge instead
doyin says
can i use this to line a pan for redvelvet cake?
Sugar Geek Show says
definitely! It works with any cake recipe
Jamie says
I don't have a stand mixer. Do you think I can achieve the desired consistency needed by hand or with a hand mixer?
Elizabeth Marek says
Yes you can use a hand mixer
Angie Martinez says
Hi Liz!
Question about preparing the sides of your pans. Are there certain recipes you don’t prepare the sides?? I’ve seen many recipes that don’t recommend “gooping” the sides and I’m curious on your thoughts?
Elizabeth Marek says
The only recipe that I dont use cake goop for is angel food cake
Bren K says
Do you think lard would work instead of shortening?
Sugar Geek Show says
I don't see why not!
Catherine bashforth says
Tried it for first time today in a bundt pan was so excited when it actually came out as a whole cake amazing recipe thank you so much your a life saver x
Diana says
Hi Liz! I tried your goop yesterday with your vanilla cake recipe, but mi cake was sticky on my pan. I wanted to ask you how much time do you wait before you take off the cake from the pan? I waited overnight. Thanks on advance
Sugar Geek Show says
After your cake comes out of the oven, you want to let it cool in the pan for about 10 mins then flip it out onto a wire rack right away. If you leave it for too long it will stick to the pan. Then you can let your cakes cool at room temp for a while, or wrap them in plastic wrap and refrigerate or freeze them until you want to decorate.
Briana says
Can this recipe be halved? I came across this after seeing your buttermilk lemon blueberry cake. I don’t bake cakes very often, so I wouldn’t need 3 cups of this cake goop.
Elizabeth Marek says
You can make as much or as little as you want. It's always equal parts of each ingredient.
Ruth says
Tried this recipe but substituted shortening for butter as I couldn't find any shortening in ukraine. It worked quite well but I noticed it started to go bad on the shelf and I transferred it to the fridge and after some days, everything went completely bad! The shelf life for the 3 ingredients is still a year ahead I don't know if its the butter. I'm so sad🥺
Elizabeth Marek says
Yes, its probably the butter.
Pinkal says
Hi Liz I am staying in west Africa .. started baking quiet confidently after seeing your recipes... today I made vanilla cake without cake goop... but next time v l make for sure ...do I have to wait for cake goop to be at room temperature after taking out of the fridge or we can use the cold one too .... TIA 😘
Elizabeth Marek says
I don't keep my cake goop in the fridge, it is a shelf-stable product
Leslie says
Awesome. My chocolate bundt cake can out just perfect like a magic show. I just added a tsp of cocoa powder.l and that is it. I waited 15 minutes to cool down my cake in the pan and I inverted. I wish I post my picture so you can see how perfect it looks. I will never buy any grease spray for baking.
Elizabeth Marek says
you should join our group sugar geeks on FB and show it off!