Prepare the Cake:

• Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
• In a food processor, pulse the pistachios until finely ground (but not too powdery). Set aside.
• In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and ground pistachios.
• In a separate bowl, cream together the softened butter and sugar until light and fluffy, about 3-4 minutes. Add the eggs one at a time, beating well after each addition, then stir in the vanilla extract.
• Gradually add the dry ingredients to the butter mixture, alternating with the sour cream and milk, beginning and ending with the dry ingredients. Mix until just combined.
• Gently fold in the fresh raspberries, being careful not to break them up too much.
• Divide the batter evenly between the prepared cake pans and smooth the tops. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.

Make the Raspberry Frosting:

• In a small bowl, mash the raspberries with a fork or blender until smooth. Strain the mixture to remove the seeds if desired.
• In a large bowl, beat together the softened butter and powdered sugar until light and fluffy. Add the mashed raspberries, vanilla extract, and heavy cream. Beat until the frosting is smooth and spreadable. If it’s too thick, add more heavy cream, one tablespoon at a time, until desired consistency is reached.

Assemble the Cake:

• Once the cakes have cooled completely, place one layer on a serving plate. Spread a generous amount of raspberry frosting over the top.
• Place the second cake layer on top, and frost the top and sides of the entire cake with the raspberry frosting.

Garnish and Serve:

• Sprinkle the top of the cake with chopped pistachios and garnish with fresh raspberries. Serve and enjoy!