How To Make Homemade Pan Release, an easy solution to avoid broken cakes, and release them cleanly from your pan. This pan release recipe is one of those backing hacks I've used for many years, and it's so handy to have in your kitchen.

How To Make Home-made Pan release, easy solution to avoid broken cakes, and release them cleanly from your pan.

Some of you may have heard it called 'cake gloop' or miracle pan release. 

In a nutshell, this pan release will stop your cake sticking to the pan. There are of course lots of options for helping your cake release from the pan. Some more reliable than others, and some more time consuming and costly. 

You could you a spray, and this is costly. You could grease and line your pan, which is what I do sometimes if it's a square or round pan, it's pretty easy, provided you have parchment paper handy.

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Line a baking pan

If you've run out of that,  then you're left with greasing and flouring your pan. All good, until you try and get the flour to stick in every crevice without it spilling all over the table and you're left in a cloud of dusting flour! Oh, and how about those fancy bundt pans where there are so many nooks and crannies?!

Well, this pan release is perfect. You won't miss any crevices, and your cake just slides out easily, and intact. 

Greased and floured bundt pan
It's impossible to get the flour to stick in a patterned bundt pan!

This pan release works like magic! In just one action, by brushing the inside of your pan, you will be able to remove your cake from the pan without any effort, and it comes out clean.

You don't get any residue flour, as you sometimes do if you are using the grease and flour method.

Cake showing flour residue
This cake was done using the grease and flour method, see the residue flour on the cake?

You get very little if no crumbs loose, and your cake doesn't break up or part stick to the pan so you end up with a chunk of cake missing when you turn it out. 

Cake showing parts not released from pan
This cake was done using a circle of parchment on the bottom of the pan. When I peeled it off, it took some of the crumb with it.

The recipe is incredibly simple and straightforward and requires just 3 ingredients. You can make as much as you like, just keep the ratios of each ingredient equal. 

The pan release will store in your pantry for around 4 - 5 months, or in the freezer for up to 1 year. Just remember to write the date on the container of when you made it so it doesn't go off. 

So let's get straight to the recipe and see how it's done! 

Recipe by Adelenne Lee & Lovefoodies

Prep Time

5 Minutes

Serving size

Makes 3 cups

Ingredients you'll need

1 cup or 200 g vegetable oil
1 cup or 200g shortening, e.g. Crisco or Trex
1 cup or 200 g All-Purpose Flour

NOTE: Stick to one type of measurement, so either metric or imperial. The ratio of ingredients is equal quantities of each.

Instructions

1. Beat the oil and shortening.

2. Add flour and beat till smooth.

3. Transfer into an airtight container and store in your pantry or freeze.

When ready to use, apply using a pastry brush to your baking pan. Be generous, especially if you have a patterned pan.

Top Tips

Divide the pan release into 2 containers, one for the pantry and one for the freezer.

This will freeze for up to 1 year and will keep in your pantry for 4 - 5 months. It may separate, so give it a stir before using it.

Be sure to write the date you made it on the container so you know how long to keep it for. 

If you live in a hot country, it is best to refrigerate the pan release and when you want to use it, allow to reach to room temperature so it becomes spreadable with your brush.

Recipe Card

How To Make Home-made Pan release, easy solution to avoid broken cakes, and release them cleanly from your pan.

Homemade Pan Release For Baking

Yield: 3 cups
Prep Time: 5 minutes
Total Time: 5 minutes

A simple & easy solution to avoid broken cakes, and release them cleanly from your pan. Cakes release like magic!

Ingredients

  • 1 cup or 200 g vegetable oil
  • 1 cup or 200g shortening, e.g. Crisco or Trex
  • 1 cup or 200 g All Purpose Flour

Instructions

    1. Beat the oil and shortening.

    2. Add flour and beat till smooth.

    3. Transfer into an airtight container and store in your pantry or freeze.

    When ready to use, apply using a pastry brush to your baking pan. Be generous, especially if you have a patterned pan.

Notes

Divide the pan release into 2 containers, one for the pantry and one for the freezer.

This will freeze for up to 1 year, and will keep in your pantry for 4 - 5 months. It may separate, so give it a stir before using it.

Be sure to write the date you made it on the container so you know how long to keep it for. 

If you live in a hot country, it is best to refrigerate the pan release and when you want to use it, allow to reach to room temperature so it becomes spreadable with your brush.

Nutrition Information:
Yield: 25 Serving Size: 1
Amount Per Serving: Calories: 172Total Fat: 16gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 4mgSodium: 0mgCarbohydrates: 6gFiber: 0gSugar: 0gProtein: 1g

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  1. Comment author image

    Holly Shepherd

    says:

    The ingredients for the cake release call for oil, but the directions say margarine. Can you clarify which one should be used?