Just make sure you get every nook and cranny all the way to the top. All the recipes seem to say to grease the pan, but every time I’ve tried (thickly coating it with butter) it still catches on the sides a bit, which spoils the look. Next, grease it well with either of the methods above. You put in the time and effort, you’re excited as you pull it from the oven, but when you go to remove it from the pan it sticks and comes out in pieces. I’m happy to hear this trick isn’t news to you! . The holiday might look a little different this year—but we’ll be right by your side (as always!) Others, like me, use it for some cakes but not others, often depending on whether the cake will be covered with frosting or served bare or whether a particular cake batter is especially prone to sticking. Fred Decker is a trained chef, former restaurateur and prolific freelance writer, with a special interest in all things related to food and nutrition.

3. The Homemade Baking Release sounds amazing. It must be covered sit tight so it won’t dry out, Hi. Just mix 1/2 cup all-purpose flour (I sometimes used 3/4 cup), 1/2 cup vegetable shortening, and 1/2 cup vegetable oil in a jar, and brush it on the pan like you do with butter.

I used your butter & flour trick back at Easter when I made a layered Easter cake. Look for brands like Baker’s Joy (sold in all grocery stores) or White Cap (sold at specialty stores or online and lasts forever).

Oh my, how did bakers get along without you? I typed in “how to keep cake from sticking to the pan”…this post popped up.

I’m so happy that worked out for you! Greased and floured pans (with oil or butter or spray and flour, or with a spray that combines oil or grease and flour):  This type of preparation goes one step further than grease alone and can be used for the same types of non-sponge cakes mentioned above. I just want to say that I was in a bind this morning as i did not have parchment paper and i needed to bake a cake for one of the youth i work with today for her birthday and i tried your homemade pan release and it worked beautifully!! Get out of here!!!!! Thank you. It can get expensive if you bake a lot, and of course. When done, just throw out the parchment. The most important preparation you can make when baking a cake is to line the pans (these are the pans that I use) with parchment paper.

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And that’s it! You can even whip up a blend of equal parts oil, grease and flour in your mixer and brush that onto your pans with a pastry brush. Parchment makes baking more convenient by keeping your baked goods from sticking, and by speeding cleanup. Thank you for all your advice on this subject. To store, it can be left indefinitely in the pantry. Some bakers prefer the slight crust and still prepare all pans (except for sponges) this way. I loved reading your blog, even though it is out of date. Wrong..its very frustrating, Have you tried lining the pans with parchment paper? Once your cake is baked, let it cool in the pans for 10-15 minutes. I used spray from the grocery store, and it was a complete disaster. I’ve used the grease, parchment paper and flour in preparing pans.

This ensures that the bottom of the cake will not stick to the pan, and that it will all come out in one piece. It's not perfect, though.

Why are you people making a mountain out of a molehill? 1. Great response. I’m 62 years old and have been baking cakes FOREVER. And every time I hear of someone’s cake-sticking-baking-meltdown I want to scream at them “there’s a better way!” Once you know it, you never go back.

I am an old fashioned cook and have never even used parchment paper – I’m a fan now. Worst of all, it sometimes runs out just when you've got something ready to go into the oven. Silicone mats will cost you more up-front than paper, but you'll use them for years.

Pan spray on floors is as slippery as ice and has caused terrible falls. Can You Use Aluminum Foil in a Toaster Oven. Love these tips! It replaces the 2 steps butter-and-flour, no flour leftover around the sink, releases cake better than the 2 steps, and no need for parchment paper anymore.

If the cake pan has a flat bottom, yes you should line with parchment. Learn how to prep a cake pan using butter or shortening and a thin coating of flour to prevent the cake from sticking and allow you to remove it easily. Don’t know if humidity has anything to do with sticking.


This chocolate sour cream cake is one of my favorites, so is this lemon blueberry cake. If it works perfect for me, obviously it will work the same for everyone else and anyone who doesn’t is an idiot!”, Gotta love the mentality of the old. If you're out of other options, you can always do what your grandmother did and grease the pans. When combined with butter + flour or non-stick baking spray, that’s the definite, end-all way to get cakes to come clean out of the pan.

They are a nightmare. If any of the edges of the cake appear stuck, run a knife around the cake to loosen.