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photo showing a close up shot of the chocolate pistachio loaf, sliced
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Get the Recipe: Starbucks Copycat Chocolate Pistachio Loaf

Prep: 5 minutes
Cook: 20 minutes
Bake Time: 1 hour 30 minutes
Total: 1 hour 55 minutes
Servings: 1 (9 x 5-inch) loaf cake
Author: Michelle Lopez
This homemade Starbucks Chocolate Pistachio Loaf copycat is soft, moist, and full of pistachio flavor with a rich chocolate swirl. Made with cake flour and oil, the batter comes together easily with just a bowl and a whisk—no stand mixer needed.
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Ingredients

  • 2 ounces (57 grams) dark chocolate (between 60% and 70% cacao), from whole fèves or a high-quality chocolate bar roughly chopped into 1- to 1 ½-inch pieces
  • 1 Tablespoon black cocoa powder
  • 1 ¾ cups (12.25 ounces or 347 grams) granulated sugar
  • 3 large eggs, at room temperature
  • 1 cup (8 ounces or 227 grams) canola oil
  • ¾ cup (6 ounces or 170 grams) buttermilk, at room temperature
  • 3 ⅓ cups (13.35 ounces or 378 grams) cake flour
  • 2 teaspoons baking powder
  • 1 teaspoon kosher salt
  • 2 teaspoons pistachio extract
  • green food coloring
  • 1 Tablespoon (.5 ounces or 14 grams) cold unsalted butter, cut into a 1.5-inch square
  • 1 Tablespoon raw shelled pistachios

Equipment

  • a (9 x 4-inch) pullman loaf pan

Instructions
 

  • First, preheat the oven and prep the pan. Position a rack in the center of the oven and preheat the oven to 350°F.
    Spray a 9 x 5-inch pullman loaf pan with cooking spray and line it with parchment paper, leaving a 2-inch overhang on the long sides. Spray the parchment, too.
  • Melt the chocolate and cocoa powder. Place the chocolate and cocoa powder in the top pan of a double boiler or in a heatproof bowl set over a medium, heavy-bottomed saucepan filled with a few inches of simmering water (be sure the bottom of the bowl does not touch the water).
    Cook over medium heat, using a heatproof rubber spatula to stir the mixture and scrape the sides of the bowl occasionally, until the chocolate and cocoa powder have melted and combined, about 5 minutes. Remove the pan or bowl from heat, set on a wire rack, and let the chocolate mixture cool slightly while you prep the other ingredients.
  • Whisk the sugar, eggs, oil, and buttermilk, then add the flour, baking powder, and salt. In a large bowl, whisk together the sugar and eggs, whisking the eggs in one at a time until combined. Slowly pour in the oil while whisking continuously, then the buttermilk, also whisking continuously. Whisk until just combined.
    Add the flour, baking powder, and salt to the mixture and mix until just combined—at this point, don't worry if the batter is lumpy! You'll continue to whisk the batter with other ingredients.
  • Make the chocolate batter. Pour about ⅓ of the mixture (around 15 ounces or 425 grams) into the bowl with melted chocolate and cocoa powder. Use a heatproof rubber spatula to mix the chocolate into the batter until just combined.
  • Make the pistachio batter. Add the pistachio extract and a couple drops of green food coloring into the bowl with the remaining batter. Use another rubber spatula to mix the extract and food coloring into the batter until just combined.
  • Assemble the loaf cake. Pour about ⅓ of the pistachio batter (around 10 ounces or 283 grams) into the prepared pan, using a spatula to scrape it into a thin layer if needed.
    Pour about ½ of the chocolate batter (around 8 ounces or 227 grams) on top of the pistachio batter, drizzling the chocolate batter so that it covers most of the pistachio batter.
    Pour another ⅓ of the pistachio batter (around 10 ounces or 283 grams) on top of the chocolate batter, again drizzling it so that it covers most of the previous layer.
    Pour the remaining ½ of the chocolate batter (around 8 ounces or 227 grams), again drizzling it so that it covers most of the previous layer.
    Finally, pour the remaining ⅓ of the pistachio batter (around 10 ounces or 283 grams), drizzling it so that it covers most of the previous layer.
    Use a butter knife to swirl the layers together.
  • Photo showing the loaf cake fully assembled and ready to be baked
    Garnish the loaf cake. Cut the butter into long, thin strips, around 1-inch long and ⅛-inch thick (there's no need to be precise here; check out my reference photos section to see a visual).
    Place the butter strips on top of the loaf cake, lining them up lengthwise in the middle. Sprinkle the pistachios on top.
  • Bake the loaf cake. Set the loaf pan on a sheet pan and bake for 85 to 95 minutes, or until a skewer inserted into the center of the loaf cake comes out with a few crumbs attached.
  • Serve and store. Cool completely in the pan on a wire rack before slicing. Serve at room temperature, or reheat slices in a microwave or toaster oven.
    The chocolate pistachio loaf cake can be stored at room temperature, wrapped tightly in plastic wrap, for up to 3 days.
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