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
Erin says
Easy to flip cake out of pan. What a lifesaver!
Kimmie says
Help
I made this a week ago and it has mold. What do you think I did wrong? I will try again, but I am putting in the refrigerator and a mason jar.
Liz Marek says
Food particles can sometimes get into the goop and cause mold. Toss it, make a fresh batch, and keep it in the fridge if you don't use it often. If you have more questions, come ask me in the Sugar Geeks community: https://community.raptive.com/sugargeeks
Sandy says
I don't use seed oils or vegetable shortenings. Would it work with avocado oil and lard?
Elizabeth Marek says
Yes any kind of oil will work
Lori Maasen says
What are your thoughts about using this for cinnamon rolls?
Liz Marek says
Yes, but sugary things like cinnamon sugar can still stick, so I'd add parchment as well. If you have more questions, come ask me in the Sugar Geeks community: https://community.raptive.com/sugargeeks
Wendi says
I've had a horrible time getting mini brownie cups to release from my nonstick pan. Do you think your cake goop recipe would work?
Elizabeth Marek says
I think it would work great!
Brooke W says
Does it need to be stored in the fridge? And how long do you think it lasts for? I made it for the first time today. I'm both excited and nervous to use it tomorrow. 😊
Elizabeth Marek says
It doesnt have to be but if you dont bake very often it could be a good place to store it.
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
Gina S Gaines says
Can you use butter to make?
Liz Marek says
You can, but butter can go bad faster, so keep it in the fridge. If you have more questions, come ask me in the Sugar Geeks community: https://community.raptive.com/sugargeeks
Angela Smith says
Hi, wondering how long homemade Goop can be stored in airtight container?
Liz Marek says
In an airtight container it lasts a long time. If you don't bake often, keep it in the fridge so food particles don't make it go bad. If you have more questions, come ask me in the Sugar Geeks community: https://community.raptive.com/sugargeeks
Norm Kleve says
I can see reasons for using Cake Goop over cooking sprays (though the sprays are handy). My question is this: My mother was an ardent cake maker. Her method for making cakes release was dab a wad of waxed paper with room temp butter and spread it on the bottom of the pan (bottom only) making a thin layer of grease. Then she shook flour across this layer, discarding the extra flour. She insisted that you should never oil the sides of the pans. This seems about as easy as making cake goop.
Personally, I am good at cutting rounds of parchment paper, and I find that it is the surest way to make a cake that doesn't stick. I still seldom grease the sides of the pans because cake usually pulls away from the sides as it cools anyway, and I am not averse to running a case knife around the edge.
So back to the question--what is better about using cake goop?
Sara says
This stuff worked amazing. Quick question, when storing it. There is liquid and dark brown/ black spots on the top. Is it just seperating or is it growing mold. I’ve had it for about a month.
Liz Marek says
Dark spots sound like mold, so I would toss it and make a fresh batch. Food particles can get into the goop, so keep it in the fridge if you don't use it often. If you have more questions, come ask me in the Sugar Geeks community: https://community.raptive.com/sugargeeks
Brenda Lindsay says
The recipe is way too much for an average person who bakes the odd cake ! Quarter the recipe and then it will fit in ‘ a cute little jar’
Liz Marek says
Thanks for the feedback! You can make as much or as little as you want, just keep it equal parts by volume.
Patsy says
I found this a few years ago and love it. I was wondering how long it will last. I don't bake every week but I keep it in the frig.
Liz Marek says
Cake goop doesn't really go bad. Keeping it in the fridge is a great idea if you don't bake often. If you have more questions, come ask me in the Sugar Geeks community: https://community.raptive.com/sugargeeks
Michelle says
Love this recipe. It even works with my small, crazy shaped bundt cake pans with lots of crevices!
Liz Marek says
Thank you! So glad it works in your detailed bundt pans.
Christina says
What is the shelf life?
Liz Marek says
It lasts as long as the expiration dates on the ingredients. Keep it in the fridge if you don't use it often. If you have more questions, come ask me in the Sugar Geeks community: https://community.raptive.com/sugargeeks
ubaTaeCJ says
1
Gillian says
I was going to make up a batch of your cake goop but do you know what I would do for a shelf life? Do you follow the expiry date on say the oil container or what do you suggest?
I run a home bakery and I’d like to use it instead of the endless amount of parchment paper I use for cakes but just curious as to how long of a shelf life it would be.
Liz Marek says
As long as the expiration dates on the flour, oil, and shortening. If you don't bake often, keep it in the fridge so it stays fresh. If you have more questions, come ask me in the Sugar Geeks community: https://community.raptive.com/sugargeeks