With this easy homemade cake release you can confidently turn out beautiful cakes that won’t stick to the pan!
“Grease and flour the pan.” We’ve all read this in a recipe and followed the instructions diligently, only to turn out a cake that’s broken, missing a few crumbs, or completely stuck to the pan. To pour time, ingredients, and effort into something only to have it not turn out? It’s the stuff of heartbreak. And I can readily admit that I’ve cried over a broken Bundt cake before.
But what if I told you that I had an easy way to prevent cakes and Bundt cakes from sticking to the pan? What if I told you that the nightmare of broken cakes and wasted time and effort could be a thing of the past?
Well good news, friends. This homemade cake release is just about the easiest way to ensure that your cakes come out clean every time!
This homemade cake release is easy to prepare, even easier to use, and can be stored at room temperature for up to 3 months. So if you’re tired of turning out less than perfect cakes, keep on reading. This homemade cake release is going to be a game changer in your kitchen!
What you need to make your own cake release:
You only need 3 basic ingredients, a bowl, and a mixer to make your own homemade cake release!
- Shortening (I use Crisco)
- Vegetable oil
- All-purpose flour
- Bowl
- Handheld mixer or stand mixer
How to make homemade cake release:
Guys, it doesn’t get any easier than making your own homemade cake release. I promise you, the 2 minutes it takes you to make this is worth the peace of mind you’ll have when turning out cakes!
- Add equal parts (by volume) of shortening, vegetable oil, and flour to a bowl. When I make a batch, I usually do 1/3 cup of each. Depending on how much you bake, you can make a smaller batch or larger batch.
- Using a hand mixer, beat the ingredients together until they form a thick paste. You could also use a stand mixer for this if you prefer.
How to use homemade cake release:
- Apply a liberal amount of the homemade cake release to your cake or Bundt pan using a pastry brush (I use a silicone pastry brush), being sure to cover every nook, crevice, groove, and cranny of the pan.
- If the recipe calls for lining the pan with parchment paper, do that next.
- Pour the batter into the pan and bake as directed.
How to store homemade cake release:
Store the paste in an airtight container (I like to use a glass mason jar) and leave at room temperature for up to 3 months. It’s as easy as that!
A note on using homemade cake release with chocolate cake:
Because there is flour in the homemade cake release, you might see some white residue on a chocolate cake. To avoid this, simply replace the flour with 33 gm (1/3 cup) cocoa powder.
Print
Homemade Cake Release
- Prep Time: 5 minutes
- Cook Time: N/A
- Total Time: 5 minutes
- Category: Cake
- Method: Baking
- Cuisine: Baking Resources
Description
With this easy homemade cake release you can confidently turn out beautiful cakes that won’t stick to the pan!
Ingredients
- 64 gm (1/3 cup) shortening (I use Crisco)
- 75 gm (1/3 cup) vegetable oil
- 42 gm (1/3 cup, spoon and leveled) all-purpose flour*
Instructions
- Place the shortening, vegetable oil, and flour in a medium bowl. Using a handheld mixer or stand mixer, beat the ingredients together until a thick paste forms.
- Apply a liberal amount of the homemade cake release to your cake or Bundt pan using a pastry brush, being sure to cover every nook, crevice, groove, and cranny of the pan.
- If the recipe calls for lining the cake pan, do that next.
- Pour the batter into the pan and bake as directed.
Notes
Making a larger or smaller batch: If you’d like to make less or more of the homemade cake release, simply scale the ingredients up or down. Just make sure that you use equal parts (by volume) of each ingredient.
Storage: Store leftover homemade cake release in an airtight container at room temperature for up to 3 months.
*For chocolate cakes: Replace the flour with 33 gm (1/3 cup) cocoa powder and prepare as directed.
