Have you ever baked a cake and greased the pan as best as possible, but your cake still stuck to the bottom? I know I have had the experience before. For many years I have greased my cake pans the way my mom taught me. Most of my cooking know how came from her, so you will find that I will reference her often in my stories. There a few things that she always told me to do in order to keep cakes from sticking. The method I’m about to show you is one of the ways she instructed me on how to grease round and square pans. This will not work for a fluted pan.
How to Best Grease a Round or Square Cake Pan
First, start by greasing the pan with what you normally use to grease a pan. A good option is to use crisco, lard, or margarine. Those are the standard things to use, but margarine is my top pick since I normally have it. I take a piece of paper towel and use it to rub the margarine around the pan.
Once I am done wiping margarine all over the sides and bottom, I trace the bottom of the pan on a piece of wax paper. I cut the wax paper out and place it in the bottom of the pan. After I have put the paper in the bottom of the pan, I grease over the top one more time.
After you put the paper in and have re-greased the paper, then it is time to fill the pan with batter. You can go here to see the chocolate cake recipe I typically use. I am not a fan of yellow cake, so basically I always make chocolate cake.
When the cake comes out of the oven, let it sit for about 10-20 minutes. Then use the dull end of a knife to loosen the ends of the cake before you dump it over.
Now is the moment of truth, time to flip the pan over and the cake should easily fall out. You will have to peel the wax paper off the top of the cake for it to cool.
Good luck with making your next cake. Hopefully, you will not have any more cake disasters with them sticking.
