Miss Barton’s Famous Cakes & My Sugar-Free Pistachio Cake Recipe

Unfortunately, Miss Barton passed on without ever disclosing her famous cake recipe, but my Sugar-Free Pistachio Cake recipe has the same sort of effect on people. The recipe is found below.

Sugar-Free Pistachio Cake Recipe

3 cups all-purpose flour

1 Tbsp. baking powder

1/4 tsp baking soda

1/2 cup unsalted butter, softened

1/2 cup vegetable oil

1 1/2 cups dry sugar substitute of your choice

4 large eggs, room temp

2 tsp pure vanilla extract

1 1/4 cup buttermilk, room temp


Grease and flour your pan; set aside.

In a mixing bowl, combine dry ingredients and set aside.

In the bowl of an electric mixer at medium speed, cream the butter, oil, and sugar substitute until fluffy. Add eggs, vanilla, and buttermilk; mix well. Add the flour mixture to the batter and mix until combined, being careful not to overmix.

Pour the batter into the cake pan and bake at 350 degrees for approximately 40 minutes, or until a toothpick inserted into the center comes out clean. Remove from the oven onto a baking rack and unmold after about 10 minutes.

Note: Pistachio Bar Cake was baked in a 16×4″ Pullman Loaf Pan. I heated a tub of Pillsbury Sugar-Free Vanilla Frosting in the microwave to pour over the Pistachio Cake and when cooled, topped with chopped pistachios. This is a basic yellow cake recipe. It can be used to bake cupcakes or any sized cake. I used erythritol as my sweetener, though I often mix my sweeteners for best results. Edible gold flakes sprinkled atop the cake with the pistachios would give it an added dimension.