Pistachio Raspberry Cake

Instructions

Preheat your oven to 350°F (175°C) and prepare two 9-inch round cake pans by greasing and flouring them.
Cream together the softened butter and granulated sugar in a large bowl until it's light and fluffy, about 3–4 minutes.
Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
Whisk together the all-purpose flour, ground pistachios, baking powder, and salt in a separate bowl.
Combine the dry and wet mixtures gradually, alternating with the milk. Mix until just combined, then fold in the fresh raspberries.
Divide the batter evenly between the prepared cake pans and smooth out the tops.
Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
Allow the cakes to cool in the pans for about 10 minutes before transferring them to a wire rack.
Beat the softened butter for the frosting until creamy.
Add powdered sugar gradually while mixing on low speed, then incorporate the milk and vanilla extract.
Stir in the ground pistachios.
Layer one cooled cake on a serving plate and spread frosting on top.
Stack the second cake layer on top and frost the entire top and sides of the cake.
Garnish the finished cake with additional fresh raspberries and a sprinkle of ground pistachios.
Slice and serve the cake chilled or at room temperature.