This magical mixture, also known as "cake goop," lets cakes slip from their pan with ease. It's a one-step alternative to buttering and flouring your pans.
1/2 cup vegetable oil
1/2 cup shortening
1/2 cup all purpose flour
With an electric mixer, beat together oil, shortening, and flour until it forms a smooth mixture. Store in an airtight container in your pantry (or a brush just like this) during cooler months or refrigerator year round for up to a year. Paint a thin coat to grease and flour cake pans, muffin pans, etc in one step.
Chocolate Pan Coat
Variation for chocolate cakes and brownies, following steps above:
1/2 cup vegetable oil
1/2 cup shortening
1/2 cup all purpose flour
1/4 cup cocoa powder
Alternatively, scoop out 1/4 cup pan coat and beat in 2 teaspoons cocoa powder. If stored in the refrigerator, bring to room temperature before use.
Sweet Pan Coat
Variation for sweet crust, following steps above:
1/2 cup vegetable oil
1/2 cup shortening
1/2 cup granulated white sugar
How to Make Old Country Pan Coat Video
48 comments
Alexia, to prevent leaking in two piece pans I always place a square (or circle, for round pans) of parchment between the two pieces. This acts as a gasket and as the cake bakes, it seals the paper to the pan with the cake batter itself! I also always place a baking sheet on the rack below the cake to catch any drips
Love my pan and spatular
In the past, I’ve had issues with “other” two-piece cake pans, where some of the batter seeps through the bottom of the pan. Is there a way to prevent this, something I’m doing wrong?! It was SO frustrating that I’ve since retired the pans to to shelf! :)
Susan, it would be fairly difficult to make any of our large pound cake recipes without a stand mixer. I’d recommend looking in our website recipe section for the “moist” cakes and boxed mix cakes as those can easily be done without a mixer!
Hi! Do you need a stand mixer for your cakes? I don’t own one.