Homemade Cake Goop Recipe (Pan Release)
Simple pan-release "goop" made from flour, a solid fat, and a neutral oil to grease cake pans for easy release.
Equipment
- Medium Bowl
- Spatula
- Fork
- Whisk
- Pastry Brush
- Airtight container
- Refrigerator
Ingredients
Ingredients
- 1/2 cup 60 gall-purpose flour
- 1/2 cup 92 gshortening, or butter or coconut oil
- 1/2 cup 99 gvegetable oil, or another neutral-flavored oil
Instructions
Instructions
- Measure into a medium bowl: 1/2 cup (60 g) all-purpose flour, 1/2 cup (92 g) shortening (or butter or coconut oil), and 1/2 cup (99 g) vegetable oil (or another neutral-flavored oil).
- If using solid shortening, butter, or coconut oil, soften it until spreadable: leave at room temperature until soft, or warm briefly (just until soft) — do not melt completely.
- Add the flour to the softened fat and begin mixing with a spatula, fork, or whisk until a coarse paste forms.
- Gradually stir in the vegetable oil until the mixture becomes a smooth, spreadable paste with no dry flour pockets or large lumps. Scrape the sides and bottom of the bowl as needed.
- If the mixture is too firm to spread, let it sit at room temperature a few minutes to soften; if it is too loose, chill briefly until it firms to a spreadable consistency.
- To use, load a pastry brush with a small amount of the goop and brush an even, thin coat onto the bottom and sides of the baking pan, working into corners and crevices. Reapply as needed to ensure full coverage.
- Store any leftover goop in an airtight container; if refrigerated and it firms, bring it to room temperature before spreading.
Notes
Quantity– This recipe makes 1.5 cups of cake goop. You can increase or decrease this recipe based on the amount needed. One tablespoon of cake goop will generally coat one 9-inch cake pan.
Recipe variations– You can substitute the three basic ingredients of this recipe based on your preferences. I’ve listed a few of my favorites below as well.Butter Cake Goop– Use softened butter instead of shortening. Make sure to refrigerate for the best shelf life.Coconut Oil Cake Goop– Use coconut oil instead of shortening.Gluten-Free Cake Goop– Use your favorite gluten-free flour.Chocolate Cake Goop– Use 1/4 cup flour and 1/4 cup cocoa powder.
Butter Cake Goop– Use softened butter instead of shortening. Make sure to refrigerate for the best shelf life.
Coconut Oil Cake Goop– Use coconut oil instead of shortening.
Gluten-Free Cake Goop– Use your favorite gluten-free flour.
Chocolate Cake Goop– Use 1/4 cup flour and 1/4 cup cocoa powder.
Storage– Cake Goop lasts 3 months in an airtight container in the pantry and 6 months in the refrigerator. If made with butter, be sure to store in the refrigerator and the shelf life will be reduced to 3 months.
Recipe variations– You can substitute the three basic ingredients of this recipe based on your preferences. I’ve listed a few of my favorites below as well.Butter Cake Goop– Use softened butter instead of shortening. Make sure to refrigerate for the best shelf life.Coconut Oil Cake Goop– Use coconut oil instead of shortening.Gluten-Free Cake Goop– Use your favorite gluten-free flour.Chocolate Cake Goop– Use 1/4 cup flour and 1/4 cup cocoa powder.
Butter Cake Goop– Use softened butter instead of shortening. Make sure to refrigerate for the best shelf life.
Coconut Oil Cake Goop– Use coconut oil instead of shortening.
Gluten-Free Cake Goop– Use your favorite gluten-free flour.
Chocolate Cake Goop– Use 1/4 cup flour and 1/4 cup cocoa powder.
Storage– Cake Goop lasts 3 months in an airtight container in the pantry and 6 months in the refrigerator. If made with butter, be sure to store in the refrigerator and the shelf life will be reduced to 3 months.