Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans, lining the bottoms with parchment paper for easy release.

In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until combined.

In another bowl, beat the softened butter until creamy. Gradually add the sugar mixture until it’s light and fluffy.

Incorporate the eggs, one at a time, mixing well after each addition. Then, slowly add the milk and vanilla extract while continuing to blend.

Fold in the finely crushed pistachios until they are evenly distributed throughout the batter.

Divide the batter into the prepared cake pans and smooth the tops. Bake for about 25-30 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 wire racks to cool completely.

In a mixing bowl, whip the heavy cream, powdered sugar, and vanilla extract until soft peaks form.

Place one layer on a serving plate, spread a layer of whipped cream frosting on top, add the second layer, and frost the top and sides generously.

Sprinkle the top generously with crushed pistachios for decoration.