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.
Table of Contents
Ingredients
- vegetable shortening
- vegetable oil
- flour
See recipe card for quantities.
Instructions
Step 1: Add vegetable shortening, vegetable oil and flour to a medium-sized mixing bowl.
Step 2. Whisk together ingredients until smooth.
Step 3: Brush cake release onto cake pan with a pastry brush. Bake cake as normal.
Step 4: Transfer cake release to an airtight contatiner.
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:
Homemade Cake Release
Equipment
- medium-sized mixing bowl
- whisk
- silicone pastry brush
- measuring cup
- airtight container
Ingredients
- 1/2 cup (92g) vegetable shortening
- 1/2 cup (99g) vegetable oil
- 1/2 cup (60g) flour
Instructions
- Add vegetable shortening, vegetable oil and flour to a medium-sized mixing bowl.
- Whisk together ingredients until smooth.
- Brush cake release onto cake pan with a pastry brush. Bake cake as normal.
- Transfer cake release to an airtight contatiner.
Notes
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
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