Chocolate Pistachio Loaf Cake

If you’ve been eyeing that Chocolate Pistachio Loaf at Starbucks and wondering how to enjoy more of it on a budget, I’ve got just the thing for you! I’ve mastered an easy recipe that will seriously wow everyone at your table.

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I kid you not. This Chocolate Pistachio Loaf Cake is a showstopper. I took it to Bible study last month and not only did it get rave reviews, I even got repeat requests for the recipe.

One friend even sweet talked me into baking her two loaf cakes for a party. It’s that good. (Love you, Susan!)

Why Make this Chocolate Pistachio Cake

It is delicious. Swirls of pistachio and chocolate cake combine in a tasty way in this Starbucks copycat. Topped with mini chocolate chips and chopped pistachios, it is, to quote my sister, “Amazeballs!”

It is so easy to make. I can make this cake in my sleep. It’s easy to mix up and takes just minutes.

It stays fresh for days! I’ve been surprised at how fresh this cake stays even after a few days. For longest storage, stash a loaf in the freezer.

It’s much cheaper than Starbucks! I’ve lamented the fact that my good old Starbies is now out of my price range, but that doesn’t mean I can’t enjoy it at home.

Ingredients

Here’s what you’ll need to make my easy swirled Chocolate Pistachio Cake:

sugar – Granulated sugar is best for this recipe.

neutral oil – I use light olive or avocado oil. Use whatever oil you like for baking. If you prefer, you can use softened butter.

eggs – You’ll need two eggs. I have not tested this recipe with any substitues, but if you do, please let me know how it goes.

buttermilk – Buttermilk helps this loaf cake rise. Remember you can make your own buttermilk or whisk together equal parts yogurt and milk as a substitute.

self-rising flour – Using self-rising flour makes this recipe super quick and easy. If you prefer, you can make your own self-rising flour. I’ve listed how to do this on the recipe card.

pistachio pudding mix – This is the secret ingredient to making a tender and moist pistachio cake. Keep a few boxes on hand so you can always make this.

cocoa powder – Cocoa powder is a quick way to add chocolate flavor to this cake. I love how beautiful the swirl is.

mini chocolate chips and chopped pistachios for topping – You don’t need a heavy frosting on this cake. A scattering of chocolate and nuts is perfect!

Step-by-Step Instructions

Here’s how to make this easy Chocolate Pistachio Loaf:

• Preheat the oven to 325 degrees F. Grease a 9×5-inch loaf pan with nonstick baking spray.
• In a large mixing bowl, combine the sugar, oil, and eggs stirring well to combine. Stir in the buttermilk.
• Add the flour and pudding to the wet mixture and gently fold to combine.

• Transfer half of the batter to a second bowl. Add cocoa powder to one bowl. Fold gently to combine.

• Transfer the batters to the prepared pan in alternating spoonfuls. Using a knife, swirl the two types of batters together.
• Sprinkle the top with chocolate chips and pistachios.
• Bake for 65 to 70 minutes or until a tester inserted comes out with a few crumbs attached. The internal temperature will read 190 when it’s done. Cool on a rack.

Freezer instructions: 

Once the cake has baked and cooled on a rack, wrap the loaf tightly in plastic wrap then slip it into a large ziptop freezer bag. Store in the freezer until 8 hours before serving. 

Thaw at room temperature in this wrappings. Slice and serve.

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