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

In a bowl, whisk together the flour, baking powder, and salt until well mixed. Set aside.

In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy, about 5 minutes.

Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract.

Gradually add the dry ingredients to the butter mixture and mix until just combined.

Gently fold the ground pistachios into the batter until evenly distributed.

Divide the batter equally between the two prepared cake pans. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.

Remove the cakes from the oven and let them cool in the pans for 10 minutes. Then turn them out onto a wire rack to cool completely.

While the cakes are cooling, whip the heavy cream until soft peaks form. Gradually add the powdered sugar until the mixture is smooth and spreadable.

Once the cakes are completely cool, place one layer on a serving plate. Spread a generous layer of frosting on top, then place the second cake layer on top and frost the top and sides of the cake.

Finish by sprinkling additional chopped pistachios on top for garnish. Serve and enjoy!