A simple blend of shortening, oil, and flour, this homemade baker’s coating is my go-to for preparing baking pans.

Brush a thin, even layer over the inside of your pan to help cakes and other baked goods release cleanly, without greasing and flouring separately.

I’ve been using this homemade non-stick coating for as long as I can remember. Maybe two decades?

I always keep a jar in the refrigerator and if I find that I’ve run out and need some in a pinch? Rarely happens, but I can only panic so much. It is ridiculously easy to make, and very quick to throw together.

It works like an absolute dream. I’ve relied on it through my entire career for a simple, cost effective way to get perfectly released baked goods, consistently.

Tips for Making and Using Homemade Baker’s Coating

• Make as much or as little as you need.
  The secret is in the ratio: equal parts shortening, oil, and flour. You can easily scale the recipe to make a small jar or a large batch.
• Use one of the light-tasting oils listed in the recipe.
  Strongly flavored oils can affect the taste of your baked goods. The recommended oils also help keep the coating soft enough to brush inside your pans straight from the refrigerator.
• Keep it covered in the refrigerator.
  I like to make a large batch so it’s always ready when I need it. I’ve personally kept and used a batch for up to six months, though its freshness will depend on your ingredients and storage conditions.

• Add parchment for extra security.
  For layer cakes, I use this coating along with a circle of parchment paper on the bottom of each cake pan. That little extra step helps ensure a clean release.
• Skip the aerosol spray.
  Made with just three ingredients, this coating is inexpensive, lasts through many baking projects, and saves you from buying cans of baker’s release spray. In my experience, it works just as well—if not better.

Here are a few favorite bake suggestions for using with this non-stick coating:

Chocolate Cinnamon Espresso Bundt Cake

Raspberry Almond Ricotta Cake

Strawberries & Cream Layer Cake

Homemade Non-stick Baker’s Coating

A simple blend of shortening, oil, and flour, this homemade baker’s coating is my go-to for preparing baking pans. Brush a thin, even layer over the inside of your pan to help cakes and other baked goods release cleanly, without greasing and flouring separately.

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 0 minutes mins

Servings: 15

Course: how to

Ingredients Method

Ingredients

  

• 1/2 cup vegetable shortening
• 1/2 cup all-purpose flour
• 1/2 cup neutral cooking oil, preferably light olive oil, canola, or avocado

Method

 

1. Place the shortening and flour in a mixing bowl. Use a whisk to lightly break up the shortening into the flour.
2. Add a third of the oil to the shorting and flour, whisking until a thick, smooth paste forms.
3. Once the moisture is smooth and lump free, add the remaining oil to the bowl and whisk in until the mixture has thinned and is perfectly smooth.
4. Store the non-stick coating mixture in an airtight container in the fridge.

   Will keep for several months.
5. Coating can be used straight out of the refrigerator.

   Use a basting or pastry brush to paint a thin coating on the bottom and sides or your baking pans before adding batter for a clean, easy release.

   Can be used in tandem with parchment paper.