This Homemade Cake Release is going to save you so many tears when it comes to using bundt tins.

Unfortunately not all non-stick pans are true to their name and there's nothing worse that turning your bundt tin upside down and not hearing that gentle thud of your cake releasing from the tin.

Yes, there are a couple of tricks you can try to encourage it to release, but prevention is far better than a cure in my opinion so I coat my tins with this regardless of whether they claim to be non-stick or not. 

In the recipe I have included brown rice flour and not white. 

This is because white rice flour can tend to be a little gritty and that's not something I want associated with my cakes. You can usually find it in the baking section at the supermarkets.

This stuff lasts a long time so feel free to double the recipe if you intend on baking lots of bundts. 

Homemade Cake Release

• 120g vegetable oil
• 110g refined coconut oil (the one that sets in cooler weather - not fractionated coconut oil that stays liquid)
• 60g plain flour
• 50g brown rice flour (white rice flour tends to be gritty)

Method

1.  Place all ingredients into a container and stir until combined and store until ready to use. 
2. When using, apply a generous coating to the entire pan getting into every nook and cranny.

Store in a sealed container at room temperature for up to 3 weeks, in the fridge for up to 5 months or freeze for up to a year. 

If you're looking for a fun bundt cake recipe, try my Marble Bundt Cake

I hope you enjoy this recipe, and as always, if you have any questions at all just let me know at [email protected]

Happy Baking!

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