How to make Cake Goop

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Have you ever baked a cake only to find when you turn it out, half of it is stuck to the pan, despite greasing the cake pan? We all have! Now normally this issue can be easily remedied with lining your pans with baking paper…however, if you want to bake a Bundt Cake, in those gorgeously intricate Bundt pans, baking paper is not an option. Here’s how to stop your Bundt cakes from sticking….

This super easy Cake Goop recipe, which you can keep in the fridge for up to six months! is cake release magic! Works every time! (see the video below) Simply brush a thin layer of the goop on the interior of your Bundt pan/or any cake pan (don’t be tempted to put too much on, a thin layer is all you need, too much will have the opposite effect) add the batter, and bake.

Rose Gold fluted Bundt cake from Amazon

Lemon and Blueberry Bundt Cake

Tip: Allow the cake to rest for 10 minutes after baking before you attempt to invert from the pan. Give it a try and let me know how you got on in the comments, or tag me on Instagram

Tools used

Bundt tin, Wire Rack, Pastry brush, Ceramic mixing bowl, hand mixer

Cake Goop

Prep Time5 mins

Ingredients

  • 150 g Vegetable oil
  • 150 g Margarine
  • 150 g Plain flour

Instructions

  • Add all the ingredients to a large bowl and whisk until combined.
  • Store in a jar in the fridge for up to 6 months, use as needed

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