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*
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
Amonda R Carr says
Question, why does the blog say use “equal parts” but the recipe doesn’t use equal parts? Which is the one to follow?
Elizabeth Marek says
Equal parts by volume, not weight
AB says
I am confused. Do I measure each ingredient with a glass measuring cup in ounces? When I saw ounces in the recipe I was going to use my scale. I don’t see any other questions about this so it’s probably obvious to everyone else haha
Elizabeth Marek says
Yes use a scale, that's how I measure all my recipes.
Jaci says
Do you know if it work with gluten free flour?
Elizabeth Marek says
Yes I think it would
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
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
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.
Sarah Tracy says
Could you put it in a spray bottle?
Elizabeth Marek says
No, its too thick for a spray bottle
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.
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!