Preheat your oven to 350°F (175°C) and grease and flour two 9-inch round cake pans.

In a medium bowl, whisk together all-purpose flour, ground pistachios, baking powder, baking soda, and salt.

Cream the softened butter and granulated sugar until light and fluffy, then add eggs one at a time.

Incorporate vanilla extract and alternately mix in the flour mixture with buttermilk until just combined.

Divide the batter evenly between prepared pans and bake for 25-30 minutes until a toothpick comes out clean.

Cool the cakes in the pans for 10 minutes, then turn them out onto wire racks to cool completely.

For the raspberry filling, combine raspberries, sugar, lemon juice, and cornstarch in a saucepan and cook until thickened.

Once cooled, place one cake layer on a serving plate, spread raspberry filling, and add the second layer on top.

Frost with cream cheese frosting and garnish with chopped pistachios and fresh raspberries.