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A jar of homemade cake release, a plain vanilla bundt cake and cake release being crushed onto the inside of a bundt tin.

Cake Release

How to make homemade cake release. Perfect for ensuring your cakes don't stick in even the trickiest of tins.
5 from 2 votes
Active Time: 5 minutes
Total Time: 5 minutes
Servings: 200 g


  • 100 g vegetable shortening - soft at room temperature
  • 75 g plain flour
  • 2 tbsp vegetable oil


  • Beat together the vegetable shortening (100g) and plain flour (75g) until fully combined and the mixture is smooth.
  • Add the vegetable oil (2 tbsp) and beat into the other ingredients until combined.


This recipe makes approximately 200g of cake release which is sufficient to line c. 20 tins.
Nutritional information is per 10g of cake release (enough to coat a 3 litre bundt tin).
If this is your first time making this recipe or you have a question then please have a read through all of the FAQs at the start of the recipe post as I've done my best to answer all of your questions there.
If you have a question that I've not covered, then please leave a comment and I'll do my best to help.


Calories: 59kcal | Carbohydrates: 2.7g | Protein: 0.4g | Fat: 5.2g | Saturated Fat: 1.4g | Sodium: 30.2mg | Fiber: 0.1g | Sugar: 0.1g

Any nutritional information provided is the estimated nutritional information per serving. Please refer to my guide to Charlotte’s Lively Kitchen nutritional information if you would like to learn more about how this is calculated.

Author: Charlotte Oates