If you bake a lot of cakes, keep this cake release recipe on hand to make sure your cakes come out of the pans easily. Easy pan release is only 3 ingredients and takes 5 minutes to whip up!
There is nothing more frustrating than taking the time to bake a bundt cake or layer cake…only to have it stick in the pan and fall apart when you turn it out onto a wire rack. All that work potentially ruined. Not fun! This easy cake release recipe will prevent all of those cake-flipping disasters!
There is one of my most-asked questions, and rightly so! One way is to grease a pan with shortening, then sprinkle it with flour. This works, but can be messy.
Here’s our easy secret: make a mixture of equal parts all-purpose flour, vegetable oil and shortening. Use a hand mixer (or mix by hand) to get it smooth and creamy. This is by far the easiest and most fool-proof method to helping cakes not stick to the pan!
You’ll want to grease the generously. Don’t be stingy with it. Get the goop in all of the cracks and crevices of the cake pan.
Nope! The flour in the mix is enough to help the cake release easily.
If you don’t want to use shortening, I’d recommend coconut oil. Because this has a lower melting point, you may want to add a touch more flour so it isn’t so runny. You can also use butter, but be sure you store the cake release in the refrigerator so it doesn’t go bad.
There are two general ways I spread pan grease on a cake pan. One option is a pastry brush. This helps get it in all of the cracks of the cake pan and keeps your fingers clean. This can be difficult of the mixture is too hard, however.
You can also just use a paper towel, which is nice because then you can just throw away the paper towel instead of cleaning a brush. Either way works!
We store our cake release in the refrigerator. Technically, if you use shortening you can store it at room temperature which will make it easy to spread. I like to keep mine in the fridge, though.