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
Doreen says
Can you make it gluten free?
Liz Marek says
Yes! Replace the flour with a gluten-free flour like Bob's Red Mill 1:1 baking flour. If you have more questions, come ask me in the Sugar Geeks community: https://community.raptive.com/sugargeeks
Deborah Lyttle says
My friands always stick to the 12 hole baking tray even if I grease it liberally with butter. Any ideas? Have you tried it on a similar style of pan?
Liz Marek says
Use a thin, even coat, since too much goop can actually cause sticking. Some high-sugar bakes stick no matter what, so a little parchment in the bottom helps. If you have more questions, come ask me in the Sugar Geeks community: https://community.raptive.com/sugargeeks
Adriana says
AWESOME recipe!!! My cakes released so easily.... no more buying parchment paper. .. Yayyyyy!!!
Bertha says
Thank You so much for the Cake goop it works so good. love it
Brenda Perrino says
In your comments, you stated, use equal parts. But the recipe down below says, 7oz. Crisco, 7.5 oz oil and 5 oz. flour. Which one is correct?
Liz Marek says
Equal parts by volume, not weight. That's why the weights in the recipe card are different. If you have more questions, come ask me in the Sugar Geeks community: https://community.raptive.com/sugargeeks
Jamie says
This stuff is great! Making my second batch of it now. Thank you!!
JUANITA says
THIS STUFF IS AMAZING!! I made a pound cake, let it cool and flipped it upside down to remove it from the pan , and was SHOCKED how it released without using a spatula on the sides. .I did not even use parchment on the bottom!!! I am telling you that I was AMAZED. ...THANK YOU LIZ!!!So glad I tried it...I WILL NOT PURCHASE CAKE RELEASE FROM THE STORES EVER AGAIN
Jess says
I know the cake goop has flour in it, so this might be a dumb question, but should I still flour my Bundt pan after adding the cake goop?
Liz Marek says
No need! The goop already has flour in it. If you have more questions, come ask me in the Sugar Geeks community: https://community.raptive.com/sugargeeks
Mary says
Hi Liz!! Any suggestions or ideas why the cake goop doesn’t work with my chocolate cakes.
Tried again last night and same issue. I had to re-bake my whole batch of chocolate cake.
Elizabeth Marek says
Cake goop works with all cake recipes, I use it for chocolate cake all the time. I'm not sure why yours is sticking, maybe you're removing the cakes too soon from the pan or the goop is on too thick.
Mellow says
This really works. I recommend it.
Liz Marek says
Thank you!
Jean Rongey says
Hi,
I tried this recipe particularly on my bundt pan. I brushed just the right thickness on to it like you adviced and voila! Well defined edges and easy to release! This will be a mainstay in my baking world.. Thank you so much, Liz !
All the best,
Jean R.
Liz Marek says
Thank you, Jean! So glad it works great in your bundt pan.
Sarah Tracy says
Could you put it in a spray bottle?
Elizabeth Marek says
No, its too thick for a spray bottle
Denise Wittman says
How long is the shelf life
Liz Marek says
It doesn't really have an expiration, but if you don't bake often, the fridge is the best place to keep it. If you have more questions, come ask me in the Sugar Geeks community: https://community.raptive.com/sugargeeks
Jasmine says
This stuff is incredible. I used butter because I had run out of shortening, and are storing it in the fridge. This works amazingly my cake slid right out as soon as it came out of th oven, I will never go back to any other method again.
ReNee Warren says
Can you use this when baking bread?
Liz Marek says
Yes! I use it for anything that needs a greased pan. If you have more questions, come ask me in the Sugar Geeks community: https://community.raptive.com/sugargeeks
Hendrik says
Cake goop itself is pretty great, but ...
With my first batch I tried "Store in a covered container at room temperature", this developed mould within 10 days, an nice green carpet of it. "or you can refrigerate it" worked better but after six weeks it didn't look so good, so I decided to throw it out. If you bake four cakes or bread loaves every week, fine. If not, you need to make small quantities, but these on the other hand are hardly worth the effort of properly mixing the stuff.
I have no idea why this stuff rots so easily, neither oil nor margarine nor flower by itself would.
Liz Marek says
Sorry about that! Food particles can get into the goop and cause mold. Keep it in the fridge, and since you can make as much or as little as you want, a small batch (equal parts by volume) works great. If you have more questions, come ask me in the Sugar Geeks community: https://community.raptive.com/sugargeeks
Eshita says
This is amazing! Can I please ask, will this goop be OK to use in nordic ware bund pans please?
Sugar Geek Show says
Yes!
Lann says
Should this be thick thin or pourable? It looks thick in the picture
Elizabeth Marek says
Its like cake batter
Ken says
Have you ever tried using it for breads like banana, or zucchini to allow them to come out of the pan easily?
Sugar Geek Show says
Yes! It works great with anything 😀
Katie Little says
Omg this stuff is money! No more wasting parchment! You’re like the Obi-wan of cake!
Angela says
I am soooooooo grateful for finding you!! Your recipes are amazing and this cake goop is the best!!!! THANK YOU!!!!!
Laura says
Hello! In this blog you say it would not be good for use with strawberry cake - but I just watched your strawberry cake video and I swear you used the goop! I’m making this cake today so I’m just trying to decide goop or no goop, parchment paper or no parchment paper 🙂 Thank you!
Elizabeth Marek says
It can sometimes stick to the bottom so I would def use parchment circles as well just in case
Renee L says
Works perfect! Love it!