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Miracle Pan Release

I bake a lot of cakes.  It’s kind of my thing.  I even have a T-shirt that says, “Real Girls Eat Cake.”  Because I want people to know that the reason I eat so much cake is that I’m real, and not because I have a problem.  Although I may not be fooling anyone but myself with that shirt.

Anyway, because of all the cake-baking happening in my kitchen, I usually also have a can of Baker’s Joy or a bottle of Wilton’s Cake Release in my pantry because they make such an easy one-step job of greasing and flouring my cake pans, which nearly every cake requires.  With a push of a spray nozzle or a swirl of a pastry brush, my pans are covered in seconds and there is never a pile of flour laying around my trashcan.

However, I can be kind of a tightwad, so when my friend, Suzie, sent me the link for a miraculous recipe to make my own “Cake Release”-type product, I was overjoyed.  And let me tell you, it works SO much better than Baker’s Joy.  And just as good as Wilton’s product at a fraction of the price.  I’ve never had a cake slide out so easily, except when using Wilton’s Cake Release!  It is very shelf-stable and easy to make, so I encourage you to whip up a batch to keep on hand for your own baking projects.

Miracle Pan Release

Printable recipe
Printable recipe with picture

1/2 cup vegetable shortening
1/2 cup vegetable oil
1/2 cup all-purpose flour

Whisk thoroughly until everything is incorporated and smooth. Store in airtight container at room temperature. To use, dip a pastry brush or impeccably clean fingers into the mixture and spread a thin layer over the bottom and sides of pan(s) for any recipe that calls for “greasing and flouring” your pans.

*Note: you can make any size batch you’d like, just make sure all amounts of each ingredient are equal to each other.

Recipe source: Apron of Grace

About Veronica

I have a kitchen addiction and love to collect & share recipes. My passion is baking but I love to cook as well. The only thing I don't like to do in the kitchen is wash dishes, but my husband generally does them for me in exchange for his dinner.

168 responses »

  1. I don’t know if you’ll get this and respond in time to help me, BUT….I just used your cake release recipe and my cake STILL STUCK and came out in pieces!!! I am so frustrated I could cry!!! This is a cake for a baby shower and I’m already in a time crunch!!!!!
    HELP!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!! The shower is on June 25,2016…in just a few days!
    How long do oyou cook you cakes before removing them from the pans? I’ve always read to let them cool for about 15 min before removing them..This is a tender recipe, but still…..

    H E L P !!!


    • This usually works. make sure you put plenty on the bottom of the pan. However depending what batter I use I’ll also dust it with flour on top of this yet. You can also use parchment paper and put that down 1st then paint this on the parchment paper. Just remember to peel that off then …not my recipe but that’s my advice


    • I use regular Pam and spray my pan. Next I measure out a piece of wax paper so that it overlaps on both sides of my pan and then I press it down and spray it also with Pam. Once my cake is done, I just run a knife along the sides of the pan that do not have the wax paper and invert my pan onto a cake board then I just peel off the wax paper. Works for me!! Gloria


  2. The pan grease recipe I use which never fails me is 1 cup Crisco and 1/2 cup flour. I apply generously to the bottom and sides of pan, cool the cake in pan on a cake rack for 15 minutes,, and then dump out. I use it a lot and usually make a double batch and store it in the refrigerator in a small Tupperware container. When making it I beat it on high with my mixer for a couple minutes.

    For what it’s worth – Char


  3. THIS IS AMAZING! I’ve always struggled with bundt cakes and this worked miracles – came out PERFECTLY :) Thank you so much!


  4. tullia lombardi

    I’m Italian and I could not understand what is Vegetable Shortening…. can youpls clarify? Thanks a lot in advance.



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