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
36 comments
Anonymous, not yet but I hope to make a cookbook someday!
The0se cakes have me climbing the wall, They look good. Do you have a cookbook with all these recipe?
Do you sell the pan coat container?
Leita, I’m excited for you to use it! It depends on the recipe, but the mile high recipes can slice into 24-30 slices!
I ordered two pans and gave one as a Christmas present to my sister. Neither of us have used it yet but I plan to use it this Thursday. Can you tell me how many servings this pan yields.
Can’t wait to try it and try some of your recipes- they look delicious!