Homemade Cake Pan Grease
If you’ve ever had a beautiful cake stick to the pan, you know how frustrating it can be. This simple homemade cake pan grease is a total game changer. Made with just equal parts flour, shortening, and oil, it creates a smooth paste that helps your cakes release cleanly every single time. I use this for bundt pans, loaf pans, and even detailed cake molds — and it hasn’t failed me yet
Homemade Cake Pan Grease
First, measure equal parts flour, shortening, and oil. You can make a small batch or a larger batch depending on how often you bake. Next, mix everything together until smooth and creamy. The texture should be similar to a thick paste — spreadable but not runny. Then, store it in a jar with a lid at room temperature. Finally, brush it onto your cake pans before adding batter for easy release.
Why You Will Love This Recipe!
- Prevents cakes from sticking
- Works beautifully for detailed bundt pans
- Saves money compared to store-bought baking spray
- Quick and easy to make
- Long shelf life when stored properly
Recipe At A Glance:
Flour: 1 part all-purpose flour
Shortening: 1 part shortening
Vegetable Oil: 1 part vegetable oil.
Equipment Needed:
Mixing Bowls: For the ingredients.
Spatula or Whisk: For mixing.
Measuring Spoons and Cup: For accurate measurements.
Airtight jar or container: For storing cake grease
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Step By Step Instructions:
Step One: measure
Measure equal parts flour, shortening, and oil. (Example: ½ cup each.)
Step Two: Mix
Add all ingredients to a mixing bowl.
Step Three: stir
Stir until completely smooth and no lumps remain.
Step Four: store
Transfer to a clean airtight jar.
Step Five: before baking any dessert
Before baking, use a pastry brush to coat your cake pan evenly, getting into all corners and details.
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This Top Ten collection brings together comforting classics and crowd-pleasing desserts that are simple to make, family-approved, and full of homemade goodness. Each dessert has been tested in my own kitchen, made with everyday ingredients, and written with clear, easy-to-follow instructions so you can bake with confidence.
Leftovers? No problem!
Store covered at room temperature for up to 2–3 months. If your kitchen runs warm, you can refrigerate it — just let it soften slightly before using so it spreads easily.
Frequently Asked Questions?
Can I use butter instead of shortening?
Shortening works best because it stays stable and creates a better barrier. Butter can separate and may not release as cleanly.
Can I make this gluten-free?
Yes! Simply substitute the flour with a gluten-free all-purpose blend.
What about chocolate cake?
Use cocoa powder instead of all purpose flour.
Does it affect the taste of the cake?
Not at all. It leaves no noticeable flavor.
Homemade Cake Pan Grease Tips and Variations
- Use a small food processor for an ultra-smooth texture.
- Double or triple the batch if you bake often.
- Label the jar with the date so you know when you made it.
- Works great for bundt pans, muffin tins, and loaf pans.
- Use cocoa powder for chocolate cakes
Troubleshooting Common Mistakes
1. Cake still sticking? Make sure you applied a thick enough coat, especially in corners and detailed designs.
2. Mixture separated? Give it a good stir before using. If separation happens often, store it in the fridge.
3. Too thick to spread? Add a small splash of oil and stir until smooth.
More Delicious Recipes!
If you enjoyed reading my Homemade Cake Pan Grease have a look at my …Chocolate Bundt Cake recipe or my Carrot Cake recipe . If you love strawberries, then you will enjoy my Strawberry Poke Cake
From my kitchen to yours…
This is one of those little kitchen tricks that makes a big difference. Once you try it, you’ll never go back to guessing whether your cake will release properly
Thank you for reading my post today! If you bake this recipe, share your loaf on Facebook or Pinterest and tag @BakingOnThyme — I’d love to see how it turns out! Comment below if you have any questions or if you’ve tried my Homemade Cake Pan Grease
From my kitchen to yours—until next time, enjoy every bite!!!
Jas.
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