Cake Pan Release Recipe
This magic cake pan release leaves no crumb behind and you can store it at room temperature for up to three months. Never worry about broken cakes again!
“Grease and flour the pan.” Almost every cake recipe includes this phrase. Yet when that cake has cooled and you are ready to take it out of the pan 9 out of 10 times there are more than a few crumbs left behind in that pan.
What if I told you there was a paste that made the cake just fall out of the pan? Serious cake bakers would say it was a miracle. Well guess what, there is and I have the recipe right here.
This is the easiest recipe you will find on my blog. Three equal parts and no refrigeration needed. Just whip together flour, shortening, and vegetable oil (canola oil works too) until combined and smooth.
The recipe makes a couple cups of paste. Store leftover paste in an air tight container (such as a mason jar) for up to three months! There is no dairy in the recipe so it may be stored at room temperature.
How to to keep cake from sticking to pan
Normally you would grease a cake pan with butter then dust it with flour. Or perhaps you line the pan with parchment paper and spray it with nonstick spray. However, this pan release paste is the best way to grease a cake pan.
Simply make the paste and use a pastry brush to generously brush the paste on the inside of the pan. Because this recipe calls for flour, shortening and vegetable oil, it does not affect the taste of the cake.
This paste makes the frosting experience a breeze since there are less crumbs to get caught in the frosting (no breakage=less crumbs).
If you are making a chocolate cake, I suggest replacing the flour with unsweetened cocoa powder. This is an option. If you are frosting the cake, it doesn’t make a difference whether you use flour or cocoa powder.
Cake pan release paste recipe
Here’s what you need to make this magic paste:
- 1/3 cup flour
- 1/3 cup vegetable oil
- 1/3 cup shortening
- Use equal parts of the ingredients and whisk until smooth either by hand or using a stand mixer.
- Use a pastry brush to generously brush paste onto cake pan making sure to get into the corners/crevasses and up the sides of the pan.
- Pour cake batter into pan and bake according to instructions.
How to grease a bundt cake pan
I especially like to use the cake pan release paste for bundt cake pans. As beautiful as their shapes are, the pans are prone to breakage if you miss a spot with butter and flour. Take a pastry brush and brush the paste into all the nooks and crannies. No more broken bundt cakes!
I personally find the bundt cake release the most magical. The pan usually has little nooks and crannies where the cake usually breaks, but not when magic cake pan release paste is used!
How to remove cake from bundt cake pan
After the cake has cooled for 15 to 20 minutes, place a wire cooling rack on top of the pan, then holding on to both the pan and the wire cooling rack, flip it over to the cake ends up on the rack! The pan should release easily if you used the homemade pan release.
How do you get a cake out of a pan?
Start by using the cake release paste and bake your cake as instructed. Remove cake pans from the oven and let them cool on a wire rack for 10 minutes. If the cake has not pulled away from the edges, use a butter knife to loosen the edges.
Place a cooling rack upside down on the top of the cake pan, then use oven mitts to simultaneously hold the cake pan and the cooling rack. Flip them both upside down and the cake should land on the cooling rack.
Since I’ve used this paste, not once have I been concerned about a break in my cakes. The cake releases from the pan with ease every time! I always have a jar of this cake pan release paste in my pantry. It stores well, but sometimes it needs a little stir if the ingredients separate over time.
Cake Recipes to Try
If you’re looking for recipes to try with this magic paste, I suggest the following. These recipes are delicious and you can watch the magic as the cake gracefully releases from the pan.
Go ahead and pull out the mixer. It will take you five minutes to whip together the ingredients and put the cake pan release paste in a tupperware. Next time you have to bake a cake, the release will be a piece of cake!
Did you love this recipe? Please leave a 5-star 🌟🌟🌟🌟🌟 rating in the recipe card below and if you REALLY loved it, consider leaving a comment further down the page.
Get the Recipe: Cake Pan Release Recipe
Ingredients
- ½ cup (62 g) all purpose flour
- ½ cup (85 g) shortening
- ½ cup (118 ml) vegetable or canola oil
Instructions
- In the bowl of a stand mixer (or using a hand mixer), beat ingredients thoroughly until well combined.
- Dip pastry brush in mixture and coat baking pan with a generous layer. Be sure to get all the way up the edges of the pan and into the corners/creases.
- Use for any recipe that calls for greasing and flouring your pans. Store in an airtight container up to three months.
Notes
Recipe from Yumarama.
184 Comments on “Cake Pan Release Recipe”
As soon as I read, “it will make the cake fall off the pan” I was all ears! What’s more heart breaking than a broken cake anyway? This is revolutionary Haley! You must seriously consider promoting this post! I’m going to try it the next time! Thanks for sharing!
Thank you Radhika! I had a jar of it sitting in my pantry and I just opened it (I made it a few months ago). It was still perfectly good. I used it for some banana bread I used the other day and, like I said, it made it fall right out of the pan!
“It has a long shelf life too”.. What more can you ask for? Add that to the infomercial as well! 😀 I’m sure people will come running to your blog for more tips like this one!
You’re so sweet! Thank you, Radhika!
I used a Rose bundt pan which I bought a long time ago but never used because I thought it would stick. there are tons of nooks and crannies in that pan. I googled how to prepare a pan and ended up here. I used it and it worked like a charm! I did use butter flavored Crisco since that is all I had onhand. I don’t think that version of Crisco is as solid as regular Crisco, so I did add more flour. so I made 1-1-1-1/2 approx. I just added til I had a paste. it seemed a little thin with the 1-1-1 using butter flavored Crisco.
my recipe called for a 12 cup pan which I didn’t have, so I made one 3-4 cup version and then used an 8 cup pan for the other. The smaller one took less time so I was able to get an idea with that one how well it would work. worked great but that pan wasn’t as intricate……..so then when the other was done – I was skeptical but journeyed on……….let it cool as directed in the recipe for about 20 minutes then turned over and tapped it and it came out completely intact………not a ding or chunk anywhere! YAY!
I didn’t get any white or offwhite residue. I may add some cocoa powder to the flour to darken it if I make a carrot cake……..I guess I could also add cinnamon to get a brown paste……….
thanks so much for posting this………it is a real KEEPER…………….
Hi Haley,
I’m doing a ketogenic diet, and I wanted to know if I can substitute the all purpose flour for carbalose flour in the paste mixture?
Thank you
Reblogged this on Someone's in the Kitchen and commented:
Miracle Pan Release for Cakes
This is great… I hate it when the cake/muffins stick or dry flour stuck
This is definitely nothing short of a miracle! I will just have to give it a try the next time I bake a cake, its gonna be just perfect for all the Bundt cakes that we make.. Once I try it, I’ll surely leave a comment on the success…Hope it works just like you say..Fingers Crossed!!
Yes, please do give me feedback! Always worked for me, a real life saver.
This is an awesome post! I use Wilton Cake Release for my pans, but when I run out when I need it, I’ll definitely be trying this! 🙂
Yes, it’s always good to have when you’re in a sitch!
I had a teacher in a cake decorating class give me this tip and it works wonderfully! Great idea to share.
Thank you somuch Haley for passing on this tip to us. Will have to remember this the next time I make a bundt.
Oh, my goodness sweetie, thank you so much for this marvelous sharing.
I am thrilled to have come across this helpful information. Sour cream pound cakes I cook often and I was having difficulty with some particles remaining in the Bundt pan. You’re saving my life. Thanks again!
This looks like a great solution for those pretty pans with all the nooks and crannies that hold tight to cake 🙁
Have you tried any version of this using coconut oil?
Thanks!
This sounds phenomenal! I spend so much time prepping my pans. I’m going to try this.
Thank you so much for this clever recipe for cake removing without sticking to the pan.
I’ve never had much problem with my cakes, I always greased the cake pan with butter and bread crumbs.
I’m pinning and will try it on my next cake.
FABBY
This is great. Thank you!
What is mean of the shortining i’m Egyptian ??
Hi Samar! Shortening is any fat that is a solid at room temperature. Shortening is usually in the form of vegetable oil and it is often used in baking. The popular brand in the US is called Crisco. Hope that helps!
It is great Idea…but can I use Gee or butter instead of shortening?
Hi Alaa! Yes, you can use butter, but it will not keep for more than a week and it has to be stored in the refrigerator.
I found this recipe last week and uses it for the first time a few days ago. I absolutely loved this. The cake came right out of the pan and left nothing behind. Where has this stuff been all my life! Can’t wait to try it on my mini muffin pan when I make brownies, can never seem to get all of them out of the pan.
OMGosh! I had stopped using my “swirly” cake pan because the recipe I used in it NEVER came out! This is the best thing since..????.. Not sure but it is definitely a lifesaver. It has saved me so much time and NO MORE TEARS and/or bad words! Bless you!
I have 8 cakes to bake for a wedding reception next week..all baked in various bundt pans. Trying this out today with my Peach Brandy Pound. Excited to see the end results. I shared with a friend that is doing the same for her future daughter-in-law….Thank you soooooo very much.
Hi Vera, What an undertaking! This will definitely make your job easier. Let me know how it goes and good luck!
I’m so happy my cake came out without crumbs. I refrigerated what was left over. Will use this again! Thank you for sharing!
That is so good to hear, Lynn. Thanks for the feedback!
Just so you are aware, this Pan Release doesn’t really need refrigeration. It can last on the shelf at room temp for several months.
Refrigerating it won’t hurt the product however, just help it last even longer. Try to give it time to get back to room temp so the paste is nice and soft again before using, or give it a bit of a good stirring to soften.
Hi Lynn – In my post I mentioned that the paste does need to be refrigerated. For those who asked about using butter, I suggest refrigerating it since it’s a dairy product.
Living in hot n humid Brisbane, Australia I keep mine in the fridge. When I need some I just take a clean spoon and dig out a little, popping it in the pan to be used. It takes mins to warm up and become spreadable, and keeps the rest cold.
Will this work in my waffle Iron? I’m going to try it
Hi Erin, This paste is a little thick for a waffle iron, but you can certainly try it. I usually use nonstick spray when I use my waffle iron!
I finally had the opportunity to give this a try with a bundt pan and it worked beautifully! So impressed. Thanks so much for posting.
So good to hear, Melissa!
I love this recipe and have been using it for a couple or three years. Only change I have made is that I use corn starch in place of the flour as I am gluten intolerant and my Mom is a Celiac. Works just the same. Love baking so much more when I don’t have to repair the cake before decorating!
Thank you for sharing that tip, Michele! So happy to hear that there is a gluten-free version of this 🙂
What can I use instead of shortening
Hi Atija – You can use butter, but if you do, you should store it in the refrigerator. It will only stay for two weeks.
Can I get butter, or does it have to be shorting? Thank you
Hi Melissa – You can use butter, but the paste must be stored in the refrigerator and will stay for no longer than two weeks.
Hi Haley, is flouring the cake pan still a requirement when using the Magic Cake Release recipe ?
Hi Winnie – No flouring the cake pan at all! That’s the beauty of the magic cake pan release. Just brush some of the paste on and then pour in your cake batter 🙂
Just be careful not to use this when the batter needs to climb the sides of the pan. Like angel food cake. Without the grip on the side it won’t fluff. Otherwise a miracle product indeed.
Good call, Cara. Thank you for adding this!
Made some of this yesterday to try it out, thinking what the heck…used it today. WHOA! Color me IMPRESSED! This. Is. The. Best Stuff Ever! Used it on the sticky, gooey breads today and I can’t wait to try on my fancy, intricate Bundt pans.
This is a great idea you came up with. Will be passing around and mentioning your site. Thanks
Thank You for sharing. This recipe is a miracle- will never use the spray stuff and flour again. I bought a bundt pan at Good Will for .99 cent- pitiful thing with knife marks in it, I used the miracle release mix thinking there is no way the cake will come out of this pan… and it did- not one crumb was out of place- Fab recipe- my pantry will never be without it!!
That is so good to hear, Tammy! Thank you for sharing your feedback on this recipe 🙂
Thanks you for sharing. This is a wonderful recipe!!
Old post I know…and you’ve heard it a thousand times…This recipe ROCKS!
I made a bundt cake today that the instructions said, “…and say a prayer it comes out” (after using tons of butter and flour). My cake literally almost fell out when I turned it over onto the dish! Thank you:)
Hello all!
I am so happy to say it worked!
I have been trying everything without success. Was even going to go and try the silicone bunt pan!
Thanks again for the tip.
Thank You. I am going to try this. I hate it when the cake brakes.
I wish I had had this recipe YEARS ago! It is truly magic. NordicWare needs to include this on their bundt pan packaging. Thank you for posting this and thanks to whoever pinned it on Pinterest initially.
Worked like a charm!!!! I have never been grateful for a recipe, but I’m most grateful for this one. I have always been bundt cake challenged but with this trick in my cooking arsenal, no more!!!! THANK YOU, THANK YOU, THANK YOU!!!!!!
Hi, This sounds great, however I am wondering why both shortening & oil. Thank you in advance,
I’m planning on giving this a try. I was wondering if it leaves any white color on a chocolate cake like dusting with flour does? I usually mix some cocoa powder with flour to coat the pan. Curious if adding cocoa powder would help in this case or if it’s not necessary?
Hi Amy – I have no thad this leave any residue on cakes before. It is more of a paste so I say go for it!
Thank you so much for posting this! I tried this for the first time on a pound cake that would consistently stick in my cake pan. It came out beautifully. I will definitely use this cake release ever time I bake now. LOVE THIS!!
can cocoa powder be substituted for flower for chocolate cakes?
Thank You, will definitely use this method. from Aus
Thanks for sharing this. I tried and it worked! However it does leave white coatingon the cake. I used a palette knife to scrape it away. Do you get those white coating?
Hi Pauline – I’ve never had a white coating on the cake when I’ve used this paste. The cake pans only need a light coat of the paste spread evenly. What kind of cake did you make?
Quick question. Will it work to replace the flour with GF flour.
This worked great, cake came right out but it had a funny greasy smell and the outside of the cake tasted a little greasy. I used canola oil.
Best recipe for cake release ever THANK You
I’m very intrigued by this! I have two questions though – #1 – Do you taste the oil/shortening on the cake after it’s baked? and #2 – could you use coconut oil instead of shortening?
Hi Dana! I do not taste the pol/shortening on the cake afterwards. If you are frosting the cake, you will definitely not taste it! I have not tried coconut oil instead of shortening.
I am loving this paste! It works wonderfully.
Hi, thanks for the great tip!!! What is shortening? I’m living outside the states (Israel:) and I don’t know the material
I made a mistake and lent someone my bundt pan and it was brand new from Wilton baking supplies. I only used it once. When I got it back it looked like they used a knife to get their cake out, it was scratched in every grove. It taught me a lesson not to lend anything again. My cake pan was ruined, and I wouldn’t be able to use it again. Then I saw your recipe for magic cake release and it gave me hope. I used it today, I made a chocolate cake and it came out beautiful. Thank you so much for posting this tip…
Thank you so much this has solved a very common problem, this recipe worked like a miracle, cake came right out of bundt pan without a crumb left behind.
Thanks
Oh my goodness I just tried this and its amazing cake came out with no sticking and with no crumbs so glad I found this on Pinterest thanks so much
This sounds wonderful, but I’m confused. Do you still have to flour the pan(s) too? And one little tip: instead of flour I use powdered cocoa for chocolate cakes, and powdered sugar for all others. I also use powdered sugar when I make roll-out sugar cookies. No more burned flour on the bottoms!
Hi Marla – There is no need to flour the pan. Only use the paste and your cake will come out no problem! No burned flour here either.
Baker’s Joy is a no-stick baking spray with flour that I have been using for several years. It is wonderful and easier to use. I have never had a bundt cake or anything else stick to the pan, they slide right out. There is no residue on the cake or taste from the spray. I will keep your paste in mind when I need a substitute. Thanks.
Look at the ingredients…Baker ‘s Joy contains silicon!
All I can say is… WOW!
It is Christmas Fruit Cake season, and it is usually a nightmare to get out of the pan. I made a batch of this cake release and we have used it for two Christmas fruit cakes and BOTH times the cakes just fell right out of the bundt pan! I also used it when making a chocolate sheet cake. That was my first test. It came out perfectly with no white residue or anything on my cake.
Thank you very much for sharing this recipe! I just happened to stumble across it on Pinterest.
🙂
pure magic – thanks for this!! i was always so discouraged because i could never get the cakes to release. also works great for breads and im sure cupcakes as well.
This stuff is truly magic — i have a bundt pan that has very sharp, intricate design and i’ve always had problems with little bits sticking and tearing part of the cake no matter what i tried – so much for a “non-stick” pan…. greasing and flouring didn’t do the trick either. But this concoction worked like a charm. It has become a staple in my pantry.
Hello! Is it okay to use olive oil instead of vegetable/canola oil?
Hi! Using olive oil will affect the flavor of the cake you are baking so I suggest not using it 🙂
OMG! I adore this stuff. So far I have used the Magic Pan Release twice, not a crumb was left behind. I almost did a happy dance. I did however do a happy Woohoo! twist. As far as I am concerned this is a recipe to pass down to the future generations of home bakers. Thank you for putting this out into the blogosphere.
Yay! I’m so glad this has been of use to you, Lenore. Enjoy!
This has to be THE ABSOLUTE BEST TIP I have gotten off Pinterest! No more stuck Bundy cakes! I was even able to turn a 9 s 13-inch came out without one crumb sticking! Thank you! Thank you!
Hi Haley! I have just read all 157 comments, but did not see my question addressed, though at least 1 other person asked.
I recently got a large set of silicone pans in varying sizes. Should I/is it safe to use MCPR on them? Thanks in advance from Alberta, Canada 🇨🇦
Hi Terry – Yes, this paste should work on a silicone pan. Let us know how it turns out!
I didn’t read all of the comments so I don’t know if some one asked if gluten free all purpose flour will work. I would like to try it.
Sally
I have also found that if you spray your pan with Pam and sprinkle with sugar you can get the same results.
I used butter in place of shortening. Same ratio and I am still in shock at how well it worked oh my gosh. I have been greasing and flouring pans for YEARS where has this BEEN all my life?
Hello!
I was walking through Instagram and I came across your wonderful recipe to easily unmold the cakes without leaving crumbs and a question came to my mind:
Do you think this recipe can be used for the impossible cake? that cake that at the top has flan and below is chocolate.
Do you think it’s a good idea to use it ???
Thank you
I just tried this out tonight and can’t thank you enough! I love bundt cakes (So easy! So fancy!) but after a few years of use, no amount of greasing and flouring could keep my cakes from sticking to my trusty bundt pan. I tried your cake release recipe before buying a new pan, and my cake fell right out so easily I almost dropped it. I’m so glad I don’t have to deal with the disappointment of trying to glue a chunk back on my cake and hiding it with icing. You’ve brought my bundt pan back to me and I’m so thankful!
Simply put, this is fabulous!! Thanks for posting.
This is an old recipe used by many professional bakers & bakeries. My best friend worked in a Calif. bakery & gave this recipe to me over 40 years ago & she got it from the baker who had been around forever. I couldn’t do without it especially when doing wedding cakes but I’ve also used it for casseroles & anything you don’t want to stick while baking. It stores very well in the pantry for many months if you put it in a well sealed Tupperware type container or jar & lid. If you haven’t tried it before.. you’re gonna love this. Thanks for throwing it back out for the young bakers & those that have never used it before. Happy Baking!
Janny
Thank you so much, Janny! I’m happy to learn it’s been around for decades and people are loving it again!
Have you tried this in a cast iron skillet? I have the hardest time with corn bread!
This works beautiful! 5 stars hack. I love it and thanks so much.💃💫💫
I learned this many years ago in cooking school, BUT! It called for equal WEIGHTS, not measurements.
1/4 pound vegetable oil
1/4 pound shortening
1/4 pound flour
This mixture is not as sloppy as measures, and it is still applied with a pastry brush.
I was thinking weighing would be the best method so thanks for the measurements. I would have gotten there on my own eventually but you saved me the time, lol. Thanks!
THANK YOU for sharing! This recipe is AWESOME!!😊 In my 45+ years of baking, I’ve NEVER had a cake release like the one I just baked using your Magic Cake Pan Release recipe! My cake literally FELL out of the pan, plus there was NO residue, clean up was a breeze. This will always be with my baking supplies, & I’m sharing this with all my friends & family.
Hi, so you add the flour in with the shortening & canola oil? If so, do you still flour the pan after coating it with the paste? I just want to be sure I understand this correctly..lol
thx, Sparki 4/30/19
Hi Sparki – No, the whole point is that you don’t need to flour the pan. All you need to do is brush the pan with this paste and pour your cake batter in the prepared pan. Bake your cake as directed.
Thank you! Thank you! Thank you! I have never had a cake come out of the oven so perfectly! Looking forward to icing my first cake that does not have crumbly sides! This is a keeper.
Thanks for the magic cake pan release recipe. Works like a dream! I’ll never use Pam on cake pans again.
This is the only thing I use now. Use it for anything I don’t want to stick to the pan. NOTE: This can be stored in Refrigerator and also in freezer for a much longer shelf life.
This REALLY is Magic!! Im sorry i threw out my bundt pan now!! i used it on the tin when I made my breakfast omelet muffins. These stick to anything!! EXCEPt this Magic Cake Release!! Thanks for sharing!!
As soon as I saw your recipe for the Magic cake pan release, I decided to give it the ultimate test😜. Couldn’t help myself. I got out the only recipe (dark chocolate cake) that I have never been able to remove from a pan in one piece. I then got the most intricate bundt pan I have ever seen and made a cake. Every single bit of it came out perfectly. This is truly the most amazing way to make certain your cake will come out of the pan in one piece. Wonderful and Thank You.
Tell me, please, is it possible to use coconut oil instead of shortening (coconut oil also has a solid consistency)? Thanks in advance for your reply.
Hi Raya – I have not tried coconut oil, but in my experience coconut oil is not as smooth as shortening. This may make the paste clumpy.
Last night before making my soon to be 1 year old niece’s Giant Cupcake for her Smash Cake Birthday pictures I googled “how to prepare cake pan so the cake won’t stick” and your FANTASTIC recipe came up. My BF ran to the store to buy the crisco to prepare the pan, once home I made the Magic Release, prepped the pan and baked. Your recipe was indeed magical – after cooling for 10 minutes we flipped the very detailed pan and immediately out popped the perfectly intact giant cupcake. I have another beautifully detailed bundt pan that I’ve used 2 times that I was going to get rid of because the cake never came out clean but now I can’t wait to use it again with your Magic Release!! Thank you, thank you, thank you!!
This recipe is amazing! I have had trouble in the past with store bought sprays so I decided to try this. So glad I did! Definitely a keeper 😀
This paste sounds great. I have just made a bundt cake and half stuck to the tin I had brushed with butter. Next time I will try the paste. Would it also help to sprinkle almond flour over the brushed on paste?
Hi Vicki! Since there is flour in the paste, it unnecessary to dust with almond flour on top of that.
Get recipe and I’m going to try this method. Do I still need to use parchment paper on the bottom of the pan?
Parchment paper is not necessary 🙂
OMG this is freaking gold! I made a cake last month and one of the cakes stuck. I went ahead and frosted it thinking the frosting will hold it together. Boy was I wrong! I had a mess to clean up. After that I made it my personal mission to find the perfect pan release and boy oh boy did I ever! This is magic! I just made some and used it in my pans. There was one tiny crumb left in the pan! Cakes came right out and I didn’t need to loosen them up! This stuff is amazing! Thanks for sharing with everyone!
Thank you for this! I had started mixing the ingredients for a Texas sheet cake when I realized that I did not have any parchment paper. I was kind of frantically looking for anything to prevent me from needing to go to the store for one item, when I saw this! I used both flour and cocoa powder for color, and it worked like a dream!
I feel like all this lard can’t be good for your arteries. And why does this make the cake last for 3 months ? That doesn’t sound right.
Hi Kathy – There’s no lard in this recipe. It calls for shortening. Lard is made from pig fat and shortening is made from vegetable fat. Also, the paste doesn’t make a cake last for 3 months. The paste (what you grease the pans with) lasts for 3 months.
This was truly magical. I made a chocolate bundt cake and a lemon cake in a tube pan. Both turned out just perfect! Thank you so much for this recipe! I shared it with a friend of my daughter, who makes cakes all the time and she was very impressed also! Will always use this from now on.
This really works. Just tried it and my bundt cake did not stick at all. I will definately keep this in my kitchen. Just totally amazing.
Works SO beautifully! I made two 14″ rounds of really dense, moist cake yesterday and I was low-key terrified they wouldn’t pop out properly. I used this pan release, and my cakes came out clean as a whistle! My only problem right now is that I can only give it 5 stars! Thank you so much!
I just popped the bundt cake out of the pan and couldn’t believe how easy it was. It looks perfect. I am totally satisfied. Thank you for sharing your recip. You are awesome.
Would this work for things like pan pizza? I usually cook pan pizza in cake pans (because I don’t really have a better option, honestly) and always have a tough time getting the pizza out of the pan. I want to try this to see if it will help, but I just want to make sure it will work with my dough first!
Hi Jessica! Yes, I think this would work for a pan pizza.
This works great
I actually used this recipe today for a bundt cake. Magic is not an exaggeration. It really just fell out!
I never have shortening so I used melted butter. I did 1/4 cup of oil, butter and flour. This was too much for one time use on a single bundt pan. 1/8 cup of each would have done the job.
I’m very happy Thank you for sharing your knowledge with the world!
(I’m so happy with this I have to leave two comments. This has never happened before and I don’t
like to comment on/rate things.)
NOT ONLY IS THIS METHOD CHEAP AND EASY, IT IS ALSO THE BEST MOST-EFFECTIVE METHOD!
THANK YOU HALEY YOU BEAUTIFUL BEAUTIFUL WOMAN!
A revelation! 🙌. I have followed various tips on what to use to grease a bundt mould and nothing has worked until now.. I tried your miracle paste and was holding my breath as I turned the cake out .. it slid out of the mould perfectly and was 100% intact. I couldn’t stop smiling. Thank you so much for this ‘miracle’, anything that can bring a smile to faces these days has got to be a good thing 🌈
I used a Nordicware Bundt tin this time but I also have a silicon Bundt mould that I gave up on after a few disasters with the cake sticking in the mould. Do you use your miracle paste on silicone bake ware? I am going to stick to my nordicware tin from now on but it would be good to know if the paste would help to produce a perfect Bundt from the silicone mould! Thanks again, so pleased I found this site.
Ps. I’m in the UK so used Trex instead of shortening
I am a cake baker and this is a must have. I have been using this recipe for about two years now and it works every time with every kind of pan. Would recommend to anyone.
My mom took a cake decorating class back in the ’80s and used a recipe similar to this on all the cakes she made … and decorated. She thought it was the greatest! Now I’m stuck at home, thanks to the covid-19 pandemic, and I’ve been baking much more than pre-pandemic. Your pan release recipe works great for baked goods of all kinds, including casseroles. Thanks!
Thank you so much for this recipe. I make a lot of holiday bundt cakes as gifts and there are times when all my hard is ruined when the cake won’t release from the pan and I have to start all over again. I can’t wait to try this.
Can this paste be used for muffin pans as well?
Hi Gisele – Yes, it can!
Does this work for Cotton Cheesecakes as well?
Hi Trina – I have not tried this recipe on cotton cheesecake.
I made some of the Magic Cake Pan Release for Thanksgiving baking. Awesome Stuff!! My problem is that I noticed just this week that the oil has separated from the other ingredients. Should I discard it or take the mixer and mix it once again? Should I refrigerate it or not?
Hi Karen – It can separate in storage. I just whisk it together again and use as desired. If you store it in the refrigerator it can solidify and be unusable.
Thank you so much for posting this! My daughters and I are keeping alive my mom’s Christmas tradition of baking mini bread loaves to give to family, neighbors, friends… She had purchased some intricate cakelette pans but was so disappointed she could never get them to release in one piece that she gave up ever using them. We tried the “Magic Release” recipe and it worked like a charm. Now we can make the decorative loaves she always envisioned.
works great. i used ti\o hate to make a bundt cake because the hardest part was grease and flour the pan. Thank You
This is absolutely amazing! I’ve never made a more perfect Bundt until now! Thank you!!!!
I use margerine instead of Crisco, has a better taste and stays the right consistency, and I mix it together in a food processer. I usually just grab a paper towel and dab it on the pan instead of a brush, works like a charm. Keeps forever in a tight container in the fridge. The friend who gave me the recipe called it “Special Grease”, I like “Magic” better! It really is magic.
Perfect release!!!! Thank you now all my intricate bunt pans are not a cause for stress. 😃
I do not usually comment on things, but felt I had to express just how happy I was to find this recipe. I have struggled for so many years attempting to get a carrot cake out of a Bundt pan , even new ones. I tried this just a couple weeks ago and several times since. Every pan I’ve used, it worked perfectly. My Bundt cake never looked so beautiful. I actually jumped for joy. Thanking my Heavenly Father for leading me to your solution. I used it in my brownie pan and pie pan. I could not ask for better results. So impressed. ♥
Where has this been all my 70 yesrs of life? I used it for the first time – on a bundt pan. When I turned the pan over, I heard a “plop,” and, lo and behold, the cake came out totally unscathed. It is a thing of beauty.
Thank you!
You have been an absolute life saver, thank you
I read your recipe ad nauseam and was thankful that this cake pan release was presented. I bought the ingredients today (with inflation, I will not bore you with the price increase on each item). I followed the directions and initially used a hand mixer, saw the flour had created lumps/clumps, then hand mixed it and with a fork attempting to “smash” out those lumps, all to no avail. If I told you how long I worked on those lumps, I would sound ridiculous. What the heck do I do next? Am I to throw it out and try again with the potential/probable same result?
I assure you, mine looks nothing like your smooth as silk outcome. I have little doubt that if I use this as it is, there will be remnants of white residue from the flour lumps/clumps. I would greatly appreciate your advice. I shall thank you in advance.
Hi Greer – Did you pack the flour into the measuring cup? To measure flour, you should fluff it up with a fork, then spoon it into the measuring cup. If that still causes clumps, then sifting the flour before adding it to the mixing bowl. To solve the issue with the current paste, you can try straining it. To be honest, I’ve never had this issue with the paste and I’ve made it dozens of times.
Worked beautifully in my bundt pan. Thank you!
Thank you Haley. I’ll throw this away and will follow your idea to fluff the flour. I should have known better. I have to admit, after I sent the message, I thought I should have sifted the flour but I like your about fluffing even better. Again, thank you.
Thank you
Big help for us small bakers😊
I have been using this for years. Never had anything stick. I do keep it in my fridge because my kitchen is pretty warm..
IT WORKED!! I have struggled with bundt pans in particular, tried the cake release with on a heart-shaped one that was destined for give-away if this didn’t work . . . but it did!!! : ) SO HAPPY!
Clearly, you know what you’re doing here, but I have to say, you’re website is a nightmare of video ads and pop ups! The banner on the left side for social media covers your text. You must know all this. Personally, I don’t want to subscribe to such a cluttered site. But thanks for the cake release.
Worked great!! No crumbs!
best s tuff..I have even given as gifts with pastry brush, spatula and recipe
Looks like a lot of “release” brushed on the pans. Seems like that would affect the outcome of the cake.
I’m an avid baker. I’ve seen this magic release done 2 different ways. One way is the shortening remains solid. The other way the shortening is melted. I just want to make and use this so I won’t be giving the grocery stores my money every month. The baking sprays are getting expensive. Please help me.
Hi Lisa – The shortening is solid in this recipe. It will work!
This has CHANGED. MY. LIFE. I baked a pound cake in a bundt pan which is already so heavy and dense and I have never in my life successfully removed one from such a pan without breaking off pieces of the cake, but using this Cake Pan Release Recipe it popped out like it was nothing with–as advertised–no crumb. Where has this been all my life?! Amazing and cannot recommend it enough!!!
This recipe truly works! Thanks!
I made the magic cake release but it didn’t work.
Have used this recipe forever. Works great
Can you use butter if u have no shortening for the cake not to stick to the pan in the recipe
Hi Rhonda – You can use butter for a one time use. The paste will not keep long term if you use butter.
love this recipe and i use it all the time. i keep a brush in it at all times. its in my cupborad with no lid. seriously people this works.
I made an apple pound cake. I used this on a Bundt pan. I love it, absolutely no sticking
I used this for a bee hive mold. It has six per pan. Each one has ripples and indentations.
Thank you!
I use this for breads, like Dilly Casserole Bread or Cheddar Bread, too. Actually, I use it for any thing I bake that might stick.
Thanks.
This is fantastic! Used it on a bundt pan today and the cake fell right out! I had my doubts about it, but it worked perfectly! Everybody needs to try it. Thanks!
I cannot get a pound cake out of the pan to save my life. I applied a generous amount of your recipe and it still stuck. So frustrating…no idea what I’m doing wrong.
Should I have floured the pan after greasing???? Suggestions greatly appreciated!
Hi Pam – There is no need to flour the pan. If the paste isn’t working, then it could be the recipe you’re using. I’ve used this paste on a variety of cakes and pans, never had a problem!
Really works!!
This worked like a charm! I have some very detailed loaf and Bundt plans that I haven’t used in years bc nothing ever worked. Well this is a dream and it’s so easy to make.
I was excited to try this as I’ve had trouble with my pound cakes sticking to the pan but it didn’t work for me. A chunk of the cake and a lot of the sides and bottom stuck to the pan. I wish I could attach a photo. I’m so disappointed. ☹️
Hi Tammy – I’m sorry to hear it didn’t work for you! It’s important to generously coat the pan. It’s also possible that the cake is under-baked, which causes too much moisture, or over-baked, which causes it to burn. Check that your pan is a light-colored metal pan (not dark or glass). Hope this helps!
This has many more uses than for cakes! I use it on my slow-cooker, roasting pans, dutch oven, etc. Makes clean-up a breeze and no need to buy liners for slow-cooker. It is awesome! I’m going to make some for Christmas gifts. Thank you for this recipe.
Thank you, thank you, thank you! I have struggled with my Bundt cake coming out perfect for some time now. Your cake pan release recipe worked perfectly.
I tried this cake release on my cakes and it made it come out real ugly, hard and my top cracked all around the edges. Did I do something wrong. However I did like the way my sides of the cake looks and came of so smooth. What do I do for the top of my cakes.
Thank you for sharing your cake release method! I made a sour cream pound cake and have been trying to master getting it out of the pan with ease. It’s taken 20 years to discover your method and I now have a happy heart 🙂
OMG! My cake is pristine. I will use this treatment ALWAYS!
Magical! This worked so well for my Nordic Ware mini tea cake pan with lots of crevices. I also used it on a loaf pan too!
Thanks!
Will this work with other oils like grapeseed or olive oil?
Hi – I have not tested it, but it should work. Keep in mind that olive oil may add a subtle flavor to whatever cake you’re baking.