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Homemade Pan Release (aka Pan Goop and Bakers Spray)

Homemade pan release is my go-to solution for removing baked goods from whatever baking pan you use without damaging your product! This is a bakery game-changer, so keep reading to learn exactly what I do to solve this sticky dilemma that every baker faces.

Are you spending too much time and money buttering, flouring, and cutting parchment circles to fit your cake pans or muffins?

Homemade Pan Release

Homemade Pan Release is Easy and It Works!

How many times have you baked a cake and just when you go to take it out of the pan, it sticks and crumbles leaving you with an unusable mess of cake crumbs?

I rely on this stuff to easily release my favorite cake recipes from the pan each and every time. Cakes like Lemon Bundt Cake and Classic Carrot Cake can be hard to get out of the pan, but when I use this pan release, the cakes come out perfectly every time.

What is Homemade Pan Release?

Homemade pan release, or pan lube as it’s called in my bakery ( I didn’t name it, I swear!) is sometimes called Pan Goop or Homemade Bakers Spray. 

It is a ridiculously easy blend of equal parts of three simple ingredients. 

Here’s how to make it:

  • Flour– 1/2 cup
  • Vegetable oil-1/2 cup
  • Solid vegetable shortening-1/2 cup
Make your own Homemade Pan Release

How to Make Your Own Pan Release

Use your mixer with the paddle attachment to mix up a batch of this super easy stuff.

In other words. just dump all the ingredients into the bowl and mix on low-med speed for about 5 minutes until the mixture is smooth and lump-free. 

Homemade Pan Release Mix

How do I use Pan Release to Keep My Cakes From Sticking?

To use your Homemade Pan Release you simply use a pastry brush to apply the mixture to the inside of your pans. 

  1.  Generously apply this homemade pan release to the inside of your clean and dry cake pans. 
  2. Brush the sides of the pans only as far up as the batter will go. 
  3. Bake cakes according to directions
  4. When they come out of the oven, set a timer for 10 minutes. 
  5. After 10 minutes, firmly “dump” your cake out onto parchment or plastic wrap  the counter
Homemade Pan Release for Chocolate Cake

How to Store Your Pan Goop

You can store your Homemade Pan Release at room temperature or refrigerated. It just depends on how often you will use it. 

For daily bakers- keep it at room temperature in a sealed container for up to one week. 

For occasional bakers- keep it refrigerated in a sealed container for up to 6 months. 

What else can you do with this awesome stuff?

Here are some other uses for Homemade Pan Release

Muffin Tins– anytime I want a muffin without the paper liner this works great.

So if you find yourself without paper liners for odd-size muffin pans like minis or jumbos, try using this instead!

Homemade Pan Release for Muffin TIns
Pan release

Easy DIY Pan Release

Homemade Pan Release – also known as "Cake Lube," this wonderful mixture is just what you need to get cakes out of pans cleanly and easily.
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Prep Time: 10 minutes


  • 1/2 cup All-Purpose Flour
  • 1/2 cup Vegetable Oil
  • 1/2 cup Vegetable Shortening


  • Combine all three ingredients in the bowl of a stand mixer, or use a hand-held mixer to combine all the ingredients.
  • Mix on medium speed until the mixture is smooth and lump-free.
  • Store mixture in a sealed jar for up to 7 days at room temperature, or refrigerate for up to 6 months.

I hope you find this little baker’s trick to be useful in your baking adventures. No more need for parchment circles, greasing and flouring, or specialty pan spray.

Just keep a jar of this wonderful goop on hand and bake like a pro, every time. 

Recipe Rating


Tuesday 31st of October 2023

You are using way too much grease on your pans! You don't want to "fry" your cakes. A thin layer of Crisco, then cover well with flour, then tap all sides of your pan to release the excess flour into another pan, or I do it over the garbage can. When cake comes out of oven, cool 10 minutes then invert pan and it'll slip right out. Also, your batter amounts don't look right to me. I do 9 x 13 cakes all the time. it takes 8 cups of batter. 8 cups batter to make a 2" deep cake or quarter sheet cake. Just sayin'..

Better Baker

Monday 5th of February 2024

Hi Kathy, Thanks for visiting my blog. Cakes baked with this method release perfectly without "frying" them. I have used the crisco and flour technique for many years. It is how we baked all our cakes in my chain of 3 retail cake shops. I'm very familiar with it and it does work really well. However, Ever since I switched to this method I prefer it. There is less risk of missing a spot with the crisco and having the cake pull apart. It's also much less messy. There's room for more than one method and you can do whatever works best for you!

Beth Hagins Arthur

Monday 14th of August 2023

How much of each ingredient is needed to make a batch of this? TIA

Better Baker

Wednesday 18th of October 2023

It's 1:1:1 but I just updated the recipe to include measurements. Thanks for commenting!


Tuesday 27th of December 2022

Thank you, I am an person that likes to bake for friends and can’t stand spray release in messes with my sinus. No more thank you

Better Baker

Wednesday 18th of October 2023

Great! Glad you found this recipe then. Happy Baking!

Better Baker

Wednesday 16th of September 2020

Hi Jennifer, I haven't noticed any "pock-marked" surfaces on my cakes. It seems like I can apply the pan goop really thick and the cakes still come out perfectly smooth. I have noticed that chocolate cakes leave a tiny film of chocolate residue but it really doesn't affect the surface area of the cakes. This really was a game-changer for me!

Jennifer Gorsline

Tuesday 15th of September 2020

I regularly bake mini bundt cakes and have been using Baker's Joy. Sometimes the way the nozzle releases the spray makes it too heavy in the well of the pan and the result is these minis with divots on their tops. Does using this (besides being so much less expensive) goop do away with that? I noticed that the application you demonstrate has parts that are thicker than others. Does that affect the appearance of the top or for you that isn't a problem? Trying to sell these to coffee shops and when they are "pock marked" they don't look as pretty! Any suggestions or advice?