Homemade Cake Goop Recipe (Pan Release)
This post may contain affiliate links. Please read my disclosure policy.
Make this homemade cake goop recipe for an easy pan release when baking! It’s made of three ingredients, and simple variations are included! You’ll use it time and again!
Do you ever wish you could make your own quick and easy baking spray or spread to ensure the best cake release from the pans, muffins from the muffin tin, and for your bundt cakes to turn out beautifully? Well, this is it – Homemade Cake Goop!
I’ve been using my homemade pan release recipe for a while now and won’t be buying baking spray again! This cake goop recipe is shelf-stable in the pantry for three months and in the refrigerator for up to six months. I am also sharing my variations for those looking for a buttery flavor, a gluten-free option for those needing gluten-free, and a chocolate variation for all of those chocolate cake bakers and more.
I believe that once you begin making your own pan release, you won’t need to buy baking spray again! This recipe is so simple to make with just three ingredients that you most likely already have on hand! I love to mix up a container to have on hand whenever the baking bug strikes me! 🥰
How to Make Homemade Cake Goop (Pan Release)
You’ll just need a few simple ingredients, a mixing bowl, and an airtight container for storage.
Ingredients
Be sure to see the recipe card below for the full listing of ingredients, instructions, notes, and estimated nutritional information.
- Flour – Use your favorite all-purpose flour.
- Oil – Use your favorite neutral-flavored oil for baking.
- Shortening – Use your favorite shortening.
See the recipe variations below for other options.
Step-by-Step Instructions
Add all ingredients to a medium glass bowl and mix until smooth. I generally use a hand mixer to ensure the cake goop is well combined and smooth.
Recipe Variations
Butter Cake Goop
This version lends a butter flavor to the cake or other baked goods. To make it, substitute butter for the shortening called for in the recipe.
Gluten-Free Cake Goop
This option is wonderful for those baking gluten-free cakes, muffins, and more. To make it, use your favorite gluten-free flour. Make sure that all other ingredients used are listed as gluten-free as well.
Chocolate Cake Goop
It is perfect for baking chocolate cakes, muffins, and more. The recipe card has the chocolate pan release ingredient amounts in the notes.
How to Store
Store in an airtight container in the pantry for 3 months or in the refrigerator for 6 months. If using butter, store it in the fridge.
Frequently Asked Questions
Yes! You can freeze your homemade cake goop if you see that you won’t be using it all during the time I recommend refrigerating it.
Yes! If you use lard or tallow in your baking rather than shortening, etc, then by all means you can use it in place of the shortening listed in the recipe.
While you can use this recipe for chocolate cakes, I prefer to use my chocolate cake goop recipe variation – especially for chocolate cakes that won’t have frosting.
Here’s my homemade pan release recipe (cake goop). I think you will love it! ❤️ Happy baking!
Homemade Cake Release (Cake Goop Recipe)
Ingredients
- 1/2 cup (60 g) all-purpose flour
- 1/2 cup (92 g) shortening, or butter or coconut oil
- 1/2 cup (99 g) vegetable oil, or another neutral-flavored oil
Instructions
- Mix all together until well combined. To use, brush the cake goop onto the baking pan with a pastry brush.
Notes
- Quantity – This recipe makes 1.5 cups of cake goop. You can increase or decrease this recipe based on the amount needed. One tablespoon of cake goop will generally coat one 9-inch cake pan.
- Recipe variations – You can substitute the three basic ingredients of this recipe based on your preferences. I’ve listed a few of my favorites below as well.
- Butter Cake Goop – Use softened butter instead of shortening. Make sure to refrigerate for the best shelf life.
- Coconut Oil Cake Goop – Use coconut oil instead of shortening.
- Gluten-Free Cake Goop – Use your favorite gluten-free flour.
- Chocolate Cake Goop – Use 1/4 cup flour and 1/4 cup cocoa powder.
- Storage – Cake Goop lasts 3 months in an airtight container in the pantry and 6 months in the refrigerator. If made with butter, be sure to store in the refrigerator and the shelf life will be reduced to 3 months.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
