Homemade Pan Release {Baking Spray}

filed under: Cakes on August 7, 2015

Quite a few months ago I had a post on my facebook page about running out of Bakers Spray.  Lots of smart and seasoned bakers chimed in, and almost half of them suggested this weird thing called GOOP or Homemade Pan Release. I use this on all my bundt cakes, such as my award-winning Cream Cheese Pound Cake and Chocolate Pound Cake.

What is Homemade Pan Release?

Or GOOP as grandmas call it. It’s cheap.  It’s easy.  It works. The recipe is beyond simple. Take equal parts of:

  • flour
  • vegetable oil
  • shortening

Blend them together. Store in an airtight container in the refrigerator for up to 6 months. Thats it!


"Goop" ~ Homemade Pan Release. Cheap, Easy and Effective! You must try this recipe!

How to Use Homemade Pan Release

To use your ‘goop’, simply grab a pastry brush and spread a generous amount around your cake pan.  I re-loaded my brush about 3-4 times for one 8 in cake pan.  One thing that I am conscious of is the sides, I do not go all the way up the sides.  Try to only put the goop up as high as the batter would be. (about an inch)

If I use it all the way up the sides it tends to coat the cake around the edges as it bakes.  Not a problem per say, just a preference on my part. 🙂

Tips for Using Homemade Pan Release

I whisk my ingredients by hand, but you can certainly use a mixer.  If you use a mixer the ingredients will still be creamy but will be slightly fluffier right away.

For the most part, I do not allow the cakes to cool to room temperature in the pan, I try to remove them from oven and then invert them to a cooling rack.  In my experience, when the cakes were allowed to completely cool to room temperature in the pan they did not release as well.

Be generous with the goop.

Store it in an airtight container in the refrigerator.  When I left mine on the counter for an extended period of time it seemed to separate faster.  If you find the mixture separated at all, simply re-mix.

You can easily halve or even quarter this recipe.  I used the above recipe in about 5 months.  (I bake a lot.)

I have used this with success on all types of cake batter, thick and thin.  However, some people suggest using more ‘goop’ with chocolate cakes and runny batter.

This is one of my most requested “recipes” because it truly works. Once you try it you will be hooked!

5 from 10 votes
Homemade Pan Release {Baking Spray}

A baker's best friend!

Course: Dessert
Cuisine: American
Keyword: Homemade Pan Release
Author: Amanda Rettke
  • 1 cup flour
  • 1 cup shortening
  • 1 cup oil,
  1. Place all ingredients in medium bowl and whisk well by hand. The mixture will be smooth and creamy.
  2. Store in airtight container in the refrigerator.
  3. When ready to use:
  4. Dip a pastry brush into the mixture and spread over bottom and sides of cake pan.

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  • Angie says:

    Wonder if you could use this making pancakes??

  • Teri says:

    I am seeing many many times people asking how long it will last in the refrig? I am asking the same question please. Thank you

  • Tracie lowe says:

    How long does this keep for?

    • Amanda says:

      The lifetime of the ingredients or about 3 months refrigerated.

  • Tracie says:

    Is this fine to use for baking cookies etc. Or just cakes i know my husband doesnt care much for the cooking spray that has flour it it. Can you use less flour. ? Thx

  • Linda says:

    I make pecan tassies in miniature teflon cupcake tins. I spray them heavily with Pam, but sometimes,they get stuck in the pan. Do you think I can use this homemade pan release for these?

    Thank you

    • Amanda says:

      I do. 🙂

  • Sachi Dissanayaka says:

    Thanks & it’s very useful…

  • Lynne says:

    Just made a batch in my stand mixer. Started with the paddle to get the ingredients mixed, but moved to the wisk to make it smooth. Looking forward to using it. I’m not a big fan of preservatives, this may be what I’m looking for!

    • Wanday says:

      What type of flour? AP? SR? Cake flour? Wondra?

  • Sabrina says:

    Can I use butter not shortening? I like to keep it natural as reasonably possible. Not sure the properties in butter are suitable for “goop” lol

    • Amanda says:

      Nope, not in this recipe.

  • Tina M Reecer says:

    Will “goop” work when making dinner casseroles(potatoes, pasta or meat dishes)?

  • Karen says:

    I bake weekly for the local food pantry. Cakes are in the oven now using the “goop” recipe. Can’t wait to see how it works. Will save time and won’t have to worry about sticking when serving!

  • cheryl cheron says:

    i had always hoped someone would make a gluten free baking spray. now i don’t have to hope any longer. this stuff is fabulous! why had no one ever let me know about this stuff before.

    • Allison MacKay says:

      Cheryl, ummm…flour is loaded with gluten!

      • Karen says:

        Maybe they are using some gluten free flour as there are many lol.

  • Candy says:

    I have been using this for over 20 years..never failed me… I use it for cakes and breads not cookies… I use silpat for cookies… Love goop and I have left mine in fridge for up to a year with no problem…
    Candy S.

  • Diane says:

    Any particular flour? Also, what would suggest if someone is making something gluten free?

    • Wanday says:


  • JoAnne Fisher says:

    Thanks so much I truly needed this recipe. Hope it does the trick. I get so angry when i mess up a bundt cake!!!

  • Sandy Martin says:

    I enjoy everything you do!!

  • Beth says:

    Just bought 3 cup bundt pans and broke them in with a recipe I modified for Orange Pound cake — after ending up with a big bowl of hunks of cake (not one of the 4 came out in one piece) my daughter forwarded your post. Made up a load of GOOP and will try again today with chocolate cherry cakes. Fingers are crossed!

    • Wanday says:

      Hope all goes/went well!!


    Hello Amanda,

    I LOVE your recipes.
    I’d really like to try making the goop recipe. But, I have a soy allergy.
    So,I have a palm shortening instead of a vegetable shortening. Do you think I could use this interchangeably with canola oil and flour?
    Thank you,

    • Amanda Rettke says:

      Hi Melody- I have not tested that version so can’t speak to its effectiveness. There is no harm in making a small batch and testing it though if it means you avoid any potential exposure to harmful ingredients! Blessings!

  • Julie says:

    THANK YOU!!!! My bunt pan has never been my friend – LOL!

  • Phyllis Dugar says:

    You are the best!!!
    Not only do you have GREAT recipes, but you also give us items for baking that will save money, example the pan release.

  • Margo Easton says:

    With this goop, do you still have to flour the pan?

  • cora lee wallin says:

    thank you so much.
    how to make bread flour. what is the difference.

  • Lisa says:

    This sounds amazing! Any other method, has ended in frustration. However, there’s one complication for me. I have a severe allergy to corn and its hundreds of derivatives. Most shortening has at least one offender. Any substitute ideas?

  • Brenda says:

    Why not just grease and flour your pans at each use?

    • Amanda Rettke says:

      That is what this is. 🙂

  • Sharon Murphy says:

    Can you use the butter flavored shortening in this.

  • Linda says:

    Could you use Virgin Coconut oil instead of shortening

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