Cake Release Recipe
Do you bake cakes? Have you ever had one stick to the pan when you were trying to remove it? Isn’t that annoying? Well, several years ago I came across a recipe for Cake Release. This is one of the most amazing recipes I have ever found because it works like a dream. It’s named Cake Release and that is exactly what it does. It makes your cake release from that pan. Awesome sauce!
Now if someone would invent a recipe for “Dishes Done” wouldn’t that be great! “Laundry Be Clean” would be even better! For now, I am super happy with my “Cake Release” recipe and want to make you happy too! Let’s get started.
Supplies for Cake Release:
Shortening such as Crisco
The great thing about this recipe is you can make as much or little as you want. It is like the recipe Dolly Parton talked about in Steel Magnolias. You know the cupa, cupa, cup recipe. That is the way my grandma would share recipes with me and I still can’t perfect her chocolate pie recipe. Maybe one day! LOLIf you want to use 1/4 cup or 1/3 cup or even 1/2 cup for this recipe you can. Use equal parts of each of the three ingredients and mix. Yes, it is that simple!
I usually use 1 cup of shortening, 1 cup of vegetable oil, and one cup of all-purpose flour. Place them in a bowl and mix with a mixer until it is smooth and place it in an airtight container.
If you ever give someone a basket of baked goods, you could include this with the recipe so they can use it even after the goodies are gone.
It stores really well in the refrigerator and will last for months. When you are ready to use it, just brush a generous amount on the inside of your cake pan and add the cake batter. Then, bake your cake.
Once you bake the cake and remove it from the oven, let it rest on the counter in the pan for about 15 minutes before removing it. I have heard if you leave the cake in the pan until it cools completely, it might stick so it is best to remove it when it is warm.
The cake comes out so easily that you can remove it with a spatula. Man, I love this stuff!
So what are you waiting for? Make yourself some Cake Release today and don’t break any more cakes.
- 1/2 cup Vegetable Oil
- 1/2 cup Shortening (such as Crisco)
- 1/2 cup all-purpose flour
- Add all three ingredients to a bowl and mix. Store in an airtight container. Brush a little on your pan before you add your cake batter. Bake your cake according to the directions and watch how easy it is to remove the cake from the pan.*Tip you can make any amount as long as you use equal part of all three ingredients.
**UPDATE: I wanted to tell you the response to this baking tip has been awesome! Y’all seem to love the Cake Release as much as I do. It works! I also wanted to share something a follower emailed me. Brenda sent me an email asking if she could use Butter Flavored Crisco in place of the original Crisco. I told her I’ve never tried it but if she did to please let us know how it turned out. Here is the reply I received: “Just baked a cake using your Cake Release recipe with butter-flavored Cisco and, it worked! Love it. It released from the pan so easily.”
Thank you, Brenda, for sharing that with us. I’m sure there are others (including me) who are going to try it. 😉
Could you use lard and olive oil instead?
I have not actually tried lard or olive oil. If you try it I would love to hear how it works.
That is so nifty! It’s right up my alley regarding making everything myself. I will make a very small amount substituting all-purpose flour for white flour – since my daughter can’t ingest gluten – and see what happens!
Homemade cake release? This is going to come in handy when my spray can goes dry! Thanks for sharing!
Love it!!! This may sound weird, but I’m making it and giving it as a little gift to my “cake buddy” friends! They will love it and I’m making some for me too!
I know this will sound like a silly question, but… I wanted to know if this will also work for a bundt pan since they can be temperamental if not greased and floured correctly. I assume it would, but wanted to ask before trying and possibly ruining my cake. Thanks!
I have used it on my bundt pan several times with success. This stuff is like magic! LOL Just be sure to coat the pan well and it should be fine. 😉
Thanks, Lisa. I had to get the cake made Sunday morning, so decided to try it. It worked great. I only had one small spot that stuck, and I was able to “glue” it back on with the glaze.
This is pure genius! My daughter-in-law and I are in the midst of baking 120 pumpkin rolls for her school Christmas bazaar. This cake release concoction has saved us unknown hours and huge flour messes. We baked 18 rolls today in just under 6 hours and every one was perfectly released from the pan. Thanks so much for sharing this and all your other baking and decorating tips. You’re my hero!
I am so glad this has saved you from cleaning pans all day. The cake release has never let me down. Easy to make. Easy to use. Super easy clean up!
I can’t imagine baking 120 pumpkin rolls! I bet your house smells amazing! You are my hero!
If you have a picture, can you send me one? I would love to share it on Facebook or IG with your permission.
We finished the last batch of 22 on Saturday and I have them wrapped in the freezer. So sorry I didn’t see this post before then.
I would have loved to see them but I am glad you liked the cake release. It is one of fav cake baking tools!
If you ever do a project like this again call me! I will come help! LOL
Thank you for your cake release recipe 🙂
I wanted to ask you if you recomend it for pans with a lot of mmmm design or shapes I use pans in shapes of gingerbread houses
Would you recomend it?
I used to have a cake release from wilton that worked very good but then I could not found it again I just found one in spray And was no good:(
I want to try your recipe;)
I have used the cake release on every kind of cake pan I have and it has worked very well for me. I have never had a cake stick with this recipe and I use it all the time. I hope you try it and have the same resutls I have had! 😉
What is shortening? Can I substitute with butter or margarine? Thanks
Here is a link to shortening: http://www.crisco.com/products/all-vegetable-shortening-17-315
Sorry to say you can’t replace it with butter or margarine. So sorry!
Can butter flavored Crisco be used?
I’m very late replying to the comments! Sorry about that! I wanted to tell you thanks for teaching us we can use butter flavored Crisco! Your amazing!
I use this all the time! I call it “pan grease”, it’s good for any baking you do. If I leave a cake too long for it to release easily, I pop it in the oven for a couple of minutes and it releases without a problem. The best part of all is the clean up! I doesn’t leave any sticky residue like commercial brands that are intended for the same use. Great product and I love using it.
I’m glad you’ve had success with it. Its easy to make and it really works. I never tried to put a cooled cake back in the oven for a few minutes to help release it. That’s a great tip. Thanks for sharing! 😉
Hi, thank you for all of your tips! I can’t wait to try my son’s birthday cake for the first time! I’ve failed a tremendous amount of times and am hoping to nail it this time! Do you know if this cake release would work with coconut oil? It’s usually the only oil other than olive that I have on hand. Thank you!
I haven’t tried the coconut oil. I’m a firm believer that “if it ain’t broke, don’t fix it” so I’ve never experimented with it that much. If you try it will you let us know how it works?
Coconut oil works beautifully and it is so much healthier for you. Use it in place of shortening or you can use a 1/2 cup of it and reduce the shortening and oil to a 1/4 cup.
Thanks for the info Bunny. 😉
This is the most amazing thing since sliced bread! It works so slick! Beautiful side and cake bottoms – what could be better? Nuttin!
Hahahahaha! I agree Susie! It’s a keeper recipe for sure!
Love this idea! Do you know if vegetable shortening would work for a vegan friendly version?
I’ve never tried vegetable shortening. If you try it will you let us know how it works?
FYI..Crisco is all vegetable shortening. 😉
Hi Lisa, I ed that your pics show a nonstick pan, so i was wondering if when you use classic aluminum pans without the nonstick coating if you still use parchment paper at the bottom of the pan and use your cake release up the sides or if you only use the cake release in the whole pan.
Would you use this on recipes where they don’t say to grease the pan? ,like cranberry nut breads? Thanks.
I never use Crisco or any other shortening as they usually contain palm oil, and I am adamant about not using palm oil. I thank Bunny for her reply about coconut oil and I will give that a try.
I haven’t tried coconut oil. If you try it will you let us know how it works>
Awesome info! I am baking and decorating my granddaughters 18th bday cake. Been a few years and i cant waut to use your cake rekease recipe.
How did you like the cake release recipe? I hope you like it as much as I do!
Does it have to be stored in fridge?
You don’t have to store it in the refrigerator, but if you do it won’t separate as quickly. If you choose to keep it in the cabinet and it does separate, just give it a good mix before you use it. It will last for about three months. 😉
This Cake Release Recipe really works! It’s one of my favorite recipes because it makes life easy!
This Cake Release Recipe is amazing! I’ve never used anything like it and won’t use anything else from now on. Thank you so much for the recipe.
Well, this hack is absolutely brilliant! Thanks so much, Lisa, for the idea! I love that I always have these ingredients on hand too!
This is great! I was making a chocolate cake so I took out a tablespoon of the flour it called for and used a tablespoon of cocoa powder. Thank you so much for sharing with us!
Can I use margarine instead of shortening?
Would really love to try this out!
I don’t think so. I think this requires shortening to work properly.
Have made it before, works great. Bake goods just come right out with no sticking
Works perfectly! Made with 1/2 cup of each ingredient and it was the perfect amount for to coat two 6″, 8″ and 10″ round cake pans (2″ tall). Will definitely be using this recipe again. Thanks for the awesome recipe!