Homemade Cake Release (Cake Goop Recipe)
Make this homemade cake goop for easy pan release every time! It's made of three ingredients, and simple variations are included!
Servings: 1.5 cups
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
Recipe 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
Serving: 1tablespoon | Calories: 88kcal | Carbohydrates: 2g | Fat: 2g | Saturated Fat: 0.5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 2.4mg | Potassium: 28mg | Sugar: 3.1g
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