Cake Goop Recipe (homemade pan release)

You'll never go back to store-bought after making your own pan release! 
↓ Recipe Never Miss A Cake
Total Time: 10 mins
Serves: 3 cups
Cake Goop Recipe

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.

cake goop

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.

cake goop

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. 

Did You Make This Recipe?Leave a rating and tell me how it went!
Cake Goop Recipe

Cake Goop Recipe (homemade pan release)

You'll never go back to store-bought after making your own pan release! 
4.93 from 105 votes
Print Rate Never Miss A Cake
Prep Time: 5 mins
Cook Time: 5 mins
Total Time: 10 mins
Serves: 3 cups
Calories: 818kcal

Ingredients

  • 7 oz (198 g) vegetable shortening or margarine
  • 7.5 oz (213 g) vegetable oil (or other oil you like)
  • 5 oz (142 g) 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

I like to store my cake goop in this cute little jar with a silicone brush!

Nutrition

Calories: 818kcal (41%) | Carbohydrates: 31g (10%) | Protein: 4g (8%) | Fat: 75g (115%) | Saturated Fat: 23g (115%) | Sodium: 3mg | Potassium: 44mg (1%) | Fiber: 1g (4%) | Calcium: 6mg (1%) | Iron: 1.9mg (11%)
Tried this Recipe? Tag me Today!Mention @SugarGeekShow or tag #SugarGeek!

facebook group

Cake Goop Recipe

95 comments on “Cake Goop Recipe

  1. Have you ever used this for a bundt cake? If so, were results better than the normal release sprays/flour combo?

    Thank you!

  2. Can this be used on a spring form pan when making cheesecake?

  3. 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.

  4. 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 😘

  5. 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🥺

  6. 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.

  7. 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

    1. 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.

  8. 5 stars
    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

  9. Do you think lard would work instead of shortening?

  10. 5 stars
    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?

  11. I don’t have a stand mixer. Do you think I can achieve the desired consistency needed by hand or with a hand mixer?

  12. can i use this to line a pan for redvelvet cake?

    1. definitely! It works with any cake recipe

  13. 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.

    1. 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

  14. 5 stars
    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!

  15. 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.

  16. 5 stars
    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!!!

  17. 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!

  18. I am soooooooo grateful for finding you!! Your recipes are amazing and this cake goop is the best!!!! THANK YOU!!!!!

  19. 5 stars
    Omg this stuff is money! No more wasting parchment! You’re like the Obi-wan of cake!

  20. Have you ever tried using it for breads like banana, or zucchini to allow them to come out of the pan easily?

    1. Yes! It works great with anything 😀

Leave a Reply

Your email address will not be published.

Recipe Rating