Flouring Baking Pans

March 3, 2009

Baking PanMy mom gave me this tip a few years ago. When a cake mix calls for greasing and flouring the pans, she uses butter to grease and some of the dry cake mix to flour the pan. The cake doesn't end up with white on the outside and it doesn't taste bad like flour would.


By Lori from Indiana

Comment Was this helpful? 3
Read More Comments

More Solutions

Share on ThriftyFunThis page contains the following solutions. Have something to add? Please share your solution!

June 23, 2010

A quick, easy and efficient way to coat your buttered cake pans with flour, cinnamon or cocoa is to use your tea strainer. It is finely netted like a sifter and the spring action in the handle makes it easy to load with just the right amount of powder.

Using strainer.

Comment Pin it! Was this helpful? 7

April 11, 2011

If you like sweets, this is for you. Next time you bake sweet bread or muffins, try greasing and sugaring the pan instead of greasing it and flouring. You will love the slight hint of added sweetness

Comment Was this helpful? 10

Silver Post Medal for All Time! 255 Posts
March 31, 2008

When a recipe for a desert or sweet item calls for you to grease and flour a cake pan, instead grease and powdered sugar it. It adds just a hint more sweet!

Comment Was this helpful? Yes

6 Questions

Ask a QuestionHere are the questions asked by community members. Read on to see the answers provided by the ThriftyFun community or ask a new question.

December 5, 2005

When a recipe says to grease and flour a cake pan, when the cake is done, and I take it out of the oven, there is always some of the flour from the greasing and flouring left on the finished cake. I don't want to frost the cake. Do I have to flour the cake pan, or is greasing it enough to prevent this problem from happening?

P.J. from Delaware


By Peggy (Guest Post)
December 5, 20050 found this helpful

Instead of using flour, use a bit of the cake mix. That will help.

Reply Was this helpful? Yes
By Connie (Guest Post)
December 5, 20050 found this helpful

To "flour" your cake pan just use some of the dry part of your cake batter and your cake won't have that flour taste either.

Connie from CA.

Reply Was this helpful? Yes
By Little Foot (Guest Post)
December 5, 20050 found this helpful

Try this... I line my pan with foil then I grease it. When the cake is done I flip it over and carefully peel the foil off the cake. I use a knife on places that are stuck.


I get a perfect cake that has not fallen apart and I throw away the foil...and the extra bonus is I don't have to wash the pan. I hope this helps.

Reply Was this helpful? Yes
By christi (Guest Post)
December 5, 20050 found this helpful

If you are using a cake mix just use a little of that instead of flour and it will blend in with the rest of the cake. If its a chocolate cake, you can use cocoa instead of flour. Personally I dont flour and have no problems.

Reply Was this helpful? Yes
December 5, 20050 found this helpful

You should grease and flour the pan, if you don't the cake probably will not come out of the pan. However, you can use confectionary sugar instead of the flour.


Or you can use the dry cake mix. Good luck!

Reply Was this helpful? Yes
By debbie (Guest Post)
December 5, 20050 found this helpful

take the dry cake mix before you mix in the eggs, water, and oil and use that instead of flour it works great then you dont have the white residue from the flour.

Reply Was this helpful? Yes
December 5, 20050 found this helpful

The grease keeps the cake from sticking. The flour is so the batter has something to cling to so it will climb high and will rise light and fluffy in baking. I sprinkle sugar in my pans instead of flour when I don't plan to frost my cake. Works great for me. Carol

Reply Was this helpful? Yes
By Karen in NH (Guest Post)
December 6, 20051 found this helpful

The only time I flour my cake pan is when I'm using a Bundt pan or tube pan. If I'm making a round or rectangular cake I don't bother; I just spray liberally with Pam (or other brands) and I've never had a problem.

Reply Was this helpful? 1

Bronze Post Medal for All Time! 170 Posts
December 6, 20050 found this helpful

This recipe will solve your problem.


1 cup vegetable oil
1 cup shortening
1 cup flour

In a large mixing bowl, mix until smooth with an electric mixer. Store in an airtight container in the refrigerator until needed.


Use this to coat pans for cakes, muffins, pies or anything that requires 'greased and floured' pans. Use plastic sandwich bag on your hand to grease pans and then throw it away when done.

Reply Was this helpful? Yes

Silver Post Medal for All Time! 364 Posts
December 8, 20050 found this helpful

After greasing and flouring litely, turn the pan upside down and smack it on it's bottom to knock out all of the extra flour.
Then proceed with the recipe, or re-flour if needed.

Reply Was this helpful? Yes

Silver Post Medal for All Time! 263 Posts
February 8, 20060 found this helpful

I've not floured a cake pan in years. I just use the cooking spray and haven't had a cake stick in the pan with it. Best of luck in your baking.

Reply Was this helpful? Yes
By miah (Guest Post)
December 6, 20080 found this helpful

no you dont but it works just as well

Reply Was this helpful? Yes
By Gail (Guest Post)
December 19, 20080 found this helpful

My cake calls for 1 c. oil, 1 c. buttermilk. I grease the pans, but the cake falls in the middle every time! Should I just skip greasing the pans, seeing that the batter is so oily?


Help. This is a great holiday cake and have to make it now!

Reply Was this helpful? Yes
December 1, 20190 found this helpful


Reply Was this helpful? Yes
Answer this Question

March 29, 2014

Someone posted a method to easily grease and flour pans. I lost it and would like to know the proportions. It was flour, oil, and vegetable shortening I think.

By Judy


Silver Post Medal for All Time! 293 Posts
August 13, 20140 found this helpful

Using a paper towel or clean cloth, scoop about 1/8 Cup shortening and wipe all over pan, especially in creases. Toss about 1/8 Cup flour into pan, shake as if you're panning for gold... quick little back and forth, side to side movements. Turn pan on side in your hands and rotate in 1 circle to allow the flour to coat sides. Turn upside down and lightly tap excess flour into garbage.


Voila! No stick.:)

Reply Was this helpful? Yes
Answer this Question
Food and Recipes Food Tips BakingMay 4, 2014
Halloween Ideas!
Ask a Question
Share a Post
Better LivingBudget & FinanceBusiness and LegalComputersConsumer AdviceCoronavirusCraftsEducationEntertainmentFood and RecipesHealth & BeautyHolidays and PartiesHome and GardenMake Your OwnOrganizingParentingPetsPhotosTravel and RecreationWeddings
Published by ThriftyFun.
Desktop Page | View Mobile
Disclaimer | Privacy Policy | Contact Us
Generated 2022-10-14 12:55:13 in 3 secs. ⛅️️
© 1997-2022 by Cumuli, Inc. All Rights Reserved.