Chocolate Cake Goop Recipe

chocolate cake goop in a jar with a silicone brush

No parchment. No flour and shortening messes. No using a knife to cut around the edges. No more buying pan release spray! All you need is cake goop for perfect chocolate cakes that release every time.

Course Dessert

Cuisine American

Prep Time 5

Total Time 5

Servings cups

Calories 718kcal

Author Elizabeth Marek

Equipment

1 container with a lid for storage
1 Whisk or hand mixer

Ingredients

7 ounces vegetable shortening or margarine
7.5 ounces vegetable oil or other oil you liked
2 ounces all purpose flour
3 ounces cocoa powder

Instructions

Add the shortening, oil, flour, and cocoa powder to a large bowl and combine them until smooth with a hand mixer or a whisk.
Store the cake goop in a jar or airtight container at room temperature for a few months or in the fridge for up to 6 months and use it for every chocolate cake. Be careful to not get cake crumbs in the cake goop or it could make it go bad sooner.
Brush your chocolate cake pans with a pastry brush, evenly coating them with the cake goop. Don't forget to coat the sides, corners, and center dowels if you're using a bundt pan.
Pour the cake batter in and bake as instructed.
Let your cake rest in the pan for about 10 minutes, then flip it out onto a cooling rack.

Notes

You can make your cake goop gluten-free by replacing the flour with gluten-free flour like bobs red mill 1:1 baking flour.
I like to store my cake goop in this cute little jar with a silicone brush!
Use a pastry brush and do a nice even coat of cake goop, but don't use too much! 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, not fun!
Cake goop works best for pans 9" and smaller. I like to use cake goop and add an extra parchment layer for cakes that are larger than 10".

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