- Cakes by MK
Jump to Recipe Jump to Video
This homemade cake release (also known as cake goop) makes prepping your cake tins so much quicker and easier! A definite must have if you bake a lot of cakes đ
What is cake release made out of?
Cake release is basically equal parts flour, oil and butter (or shortening). What most people do is either use baking paper to line their cake tins, or grease and flour them. With cake release, if you prepare a batch beforehand and keep it handy in a container, youâve got an easy 1 step method to greasing your cake tins ready to go!
Best of all, itâs super reliable and your cakes come out perfect every time. The last thing you want is a broken cake after struggling to get it out of the cake pan!
How do you use it?
Itâs really simple. All you have to do is prepare your cake release, and then using a pastry brush, coat the inside of your pan until itâs well covered. Thatâs it!
How do you store it?
I usually use butter when making mine, so like to store it in the fridge so it lasts longer. Whenever I need to use it, I simply heat it up for about 10-20 seconds in the microwave and itâs good to go!
If you make yours with shortening, you can pop it into an airtight container in a cool dry place.
Homemade Cake Release
A quick and easy recipe that allows you to efficiently grease your cake tins so your cakes come out perfect every time!
5 from 25 votes
Prep Time: 5 minutes minutes
Total Time: 5 minutes minutes
Servings: 3 cups
IMPORTANT: For accuracy, I would recommend using the gram measurements provided as those are the exact quantities I use. Cup measurements are given as estimates (based on US cup measurements) to make it easier for those who do not have a scale.
Ingredients
- 1 cup (250 ml) unflavoured vegetable oil - I use canola, but any is fine
- 1 cup (240 g) butter - shortening works too
- 1 cup (120 g) flour - regular all purpose
Instructions
Combine all the ingredients into a bowl and mix together with a hand mixer or stand mixer on a medium speed until the mixture is smooth.
Using a pastry/basting brush, generously coat your cake pan with the cake release.
Place the leftover cake release in an airtight container and store in the refrigerator for future use (see note 1).
Video
Notes
Note 1.If you've used shortening, then it will be okay to keep your cake release in an air tight container at room temp in a cool dry spot. If using butter, I would recommend refrigerating the cake release so it lasts longer. When you need to use it, either warm up the whole mixture for 10-15 seconds in your microwave until spreadable, or spoon out a small amount and warm that up for a few seconds in the microwave to then use on your cake pan/s.
Note 2. 3 cups of cake release will coat a lot of pans, so if you're only wanting a small amount simply reduce the quantity. This recipe is an easy 1:1:1 ratio of vegetable oil, fat (butter or shortening) and flour. As a quick guide, a tablespoon of each will be enough to cover an 8 inch cake tin.
Nutrition
Calories: 1412kcal | Carbohydrates: 34g | Protein: 5g | Fat: 142g | Saturated Fat: 53g | Polyunsaturated Fat: 47g | Monounsaturated Fat: 34g | Trans Fat: 3g | Cholesterol: 172mg | Sodium: 515mg | Potassium: 66mg | Fiber: 1g | Sugar: 0.2g | Vitamin A: 1998IU | Calcium: 26mg | Iron: 2mg
Nutritional information are estimates only as they are automatically calculated by a third party application. Actual values may differ based on brands and types of products used.
Keyword: cake release, cake tin prep
Tried this recipe?I love hearing from you! Tag me @cakesbymk.nz on instagram so I can see your amazing creations đ
More Recipes
55 Comments
-
Monica
Will this work for homemade pumpkin bread.? I usually rub shortening n flour my pans. N oddly sometime the bread sticks on the pan still when i take out of pans
-
Cakes by MK
Hi Monica! đ Yes it should work for pumpkin bread too, although whenever using loaf pans I always like to put an extra sheet of parchment paper across the long edge of the pan with some of the parchment hanging over the edges like in my pumpkin bread recipe â just makes it easier to take the loaf out đ
-
-
-
Cakes by MK
Hi Eleisa! đ I havenât tried that myself, but it may work fine! Just keep in mind coconut oil will add additional flavor to the cake release so may slightly impact the taste of the edges of whatever youâre baking đ
-
-
Miriam
Wooowww! Iâm so glad Iâve found âyouâ!!!
One question, please: can I use gee, instead of butter?
Thank you so much!-
Cakes by MK
Hi Miriam! đ So glad youâre loving the content đ
I think for cake release ghee should be fine, but for cake batter I would recommend sticking to regular butter đ
-
-
Indira
Hi Maryam, if you use cake release to line your pans, do you still need to use parchment paper âŚ.at the bottom at least? or does it work fine without it?
OK thank you-
Cakes by MK
Hi Indira! đ For most of my recipes I only use cake release, though there are some recipes where I do recommend lining the bottom of the pan too because the batter is more prone to sticking (I will state it in the recipe card if I feel its required). Either way, if you donât mind taking the time to line the bottoms, then its always a good reason to do so just incase! I am just too lazy sometimes haha đ
-
-
Sibongile
Canât wait to try it đ, thank you. How long can I keep it in the fridge.-
Cakes by MK
Hi Sibongile! It should keep well in the fridge for a few weeks đ
Hope it works well for you!
-
-
Sue
I made mine with GF flour, oil and shortening â dairy and gluten free so I can use for all recipes. -
-
-
Cakes by MK
Hi Margaret! đ Hmmm good question â I havenât tried this myself so Iâm not 100% certain, but my best guess would be that it should be fine since itâs only a small amount thats used to coat the edges. Maybe make a small batch to try and see how it goes đ would love to hear any feedback you have if you decide to try it out!
-