Homemade Cake Release is made of just three ingredients you probably already have in your pantry. It’s simple to mix up and it’s magical when it comes to your cakes not sticking to the pan.

Homemade cake release is so much easier to use than greasing and flouring your pan and it saves time and money. You save time because all you have to do is brush the cake release on with a pastry brush and you’re done. It saves money because you don’t have to purchase the expensive cake release sold in stores.

If you’re using a Bundt pan cake recipe, the cake release gets into all those cracks and crevices that greasing and flouring won’t stick to. The only cake I don’t recommend using this cake release on is a homemade chocolate cake. I don’t know about other chocolate cake recipes, but it did not work well with mine. So with my homemade chocolate cake recipe, I would recommend greasing with shortening and using flour or cocoa powder.

Ingredients

• vegetable shortening
• vegetable oil
• flour

See recipe card for quantities.

Instructions

Hint: Use a silicone pastry brush. It’s much easier to clean than a regular brush.

Equipment

• medium-sized mixing bowl
• whisk
• silicone pastry brush
• measuring cup
• airtight container

Storage

Store cake release in an airtight container at room temperature for up to 3 months or in the refrigerator for up to 6 months.

Pairing

These are some of my favorite cakes to use cake release with:

This cake release recipe has been a real game-changer in saving me some time. No more greasing, adding parchment, and flouring my cake pans. I was SO delighted at how good this worked.

If you tried it and love it, let me know in the comments below!

Sweet regards,

Michele