Cake Goop (Magic Pan Release)
This Cake Goop is a Homemade Pan Release kitchen hack that flawlessly frees everything you bake in pans perfectly every time! Make a batch to store and use for all your baking needs!
Cake Goop Truly Is Magical!
This Cake Goop is a Magic Pan Release that works every single time! Gone are the days of your cakes, casseroles, and brownies sticking to the pan and becoming ruined!
Instead, simply brush this 3-ingredient Cake Goop into the nooks and crannies of your pan, pour in the recipe, and then bake! Once finished, you can easily remove your baked recipe flawlessly!
This homemade pan release replaces wrestling with parchment paper and aerosol cans of nonstick cooking spray that leave behind a sticky residue. You AND your baked treats will be happy you made the switch!
Ingredients For Cake Goop
- All-Purpose Flour
- Shortening
- Vegetable Oil
What’s great about this Cake Goop is that it’s made with easy pantry staples! Making it a quick and easy go-to that ensures all of your recipes will come out of the baking pan perfectly.
Since this Cake Goop is made with equal parts of each ingredient, it’s up to you to decide if you’ll make a small or large batch!
Substitutions & Variations
- Flour – I prefer using all-purpose flour when making cake goop, but you can use other types of flour, such as gluten-free flour and rice flour.
- Shortening – Margarine or coconut oil can be used in place of shortening. However, if margarine is used, it will shorten the shelf life. One important thing to note is that I DO NOT recommend using butter to grease cake pans anymore because it encourages a crispier exterior; shortening allows it to remain firm but not crunchy.
- Vegetable Oil – Canola oil or avocado oil can replace vegetable oil.
- Cocoa Powder – You can create a chocolate variation of this cake goop by replacing the all-purpose flour with cocoa powder. This is a great option when baking chocolate recipes, though it isn’t necessary.
How To Make Cake Goop
- Add the all-purpose flour, vegetable shortening, and vegetable oil to a bowl.
- Use an electric hand mixer or stand mixer to beat the mixture until smooth.
- Brush the goop on the bottom and sides of the pan in a generous, even coating with a pastry brush before use using. Make sure to work it into every nook and cranny of the pan (especially for bundt cakes)!
When To Use This Magic Pan Release
Use this Magic Pan Release on any of your baking recipes where the batter may stick to the sides! From breakfast muffins to delicious cupcakes, as well as brownies and dessert bars. And don’t forget to use it on your cake tins when baking cake recipes for perfectly shaped cakes with undamaged sides every time!
One important note is that high-sugar cakes, those with additions like fruit or swirls, should also have the pan lined with parchment paper because they tend to stick no matter what. So it’s best to double up with parchment and cake goop!
While this Cake Goop is excellent to use when baking from scratch, you can also use this homemade cake release when using boxed mixes as well.
This Magic Pan Rerelease also works wonders when baking casseroles and even Homemade Lasagna!
Amazing. Will never be without this in my kitchen ! Give it a try !
– S Burns
Why Homemade Cake Pan Release Works
Typically, most recipes for cake will tell you to grease and flour the pan before adding the batter. I have many that do right on this site, but let me tell you, since I started using Cake Goop earlier this year, I’m never going back to the tediousness of the method (one that wasn’t even a sure thing to prevent sticking)!
This cake release combines the grease and the flour into a simple paste that spreads easily, can be stored at room temperature, and releases cake every time! By combining the ingredients together, we can get a more even application and reduce the risk of floury or gummy edges.
Rebecca’s Tips
- This cake goop is too thick to use in a spray bottle. An airtight container and brush work best!
- This Magic Pan Release Goop will work for anything that you don’t want to stick to the pan.
- While cake goop doesn’t have to be stored in the fridge it will last a bit longer if it is. However, I find the consistency is best for immediate use if stored at room temperature.
- To make gluten-free cake goop, exchange the all-purpose flour with gluten-free flour.
How To Store Cake Goop
Store this Cake Goop in an airtight sealed container or a glass jar with a tight-fitting lid. Then, keep it at room temperature and use it for up to 3 months.
More Helpful Kitchen Tricks:
- Cake Flour Substitute – Make your favorite treats any time with the simple hack!
- How To Line A Round Cake Pan With Parchment Paper – A quick trick for easier clean up!
- How To Measure Flour – Prevent your baked good from turning out dry and crumbly!
- How To Make Buttermilk Substitute – Made with whole milk and vinegar OR lemon juice!
Did You Make This Recipe?
If you’ve tried this recipe, please let leave a review in the comments below. I love hearing from you! Don’t forget to tag me – @sugarandsoulco – on Instagram and Pinterest with your photos, or join our Sugar & Soul Show-offs Community and share them there.
Cake Goop (Homemade Magic Pan Release)
Ingredients
- ½ cup all-purpose flour
- ½ cup vegetable shortening
- ½ cup vegetable oil
Instructions
- Add ½ cup all-purpose flour, ½ cup vegetable shortening, and ½ cup vegetable oil to a bowl and beat together until smooth.
- Use a pastry brush to brush baking pans with a generous and even layer before use, and store leftovers in an airtight jar at room temperature for up to 3 months.
Video
Nutrition
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Amazing. Will never be without this in my kitchen ! Give it a try !
This is the only non-stick I use. But I keep my in a container in the refrigerator.
Have you ever substituted the veggie oil with avocado oil?