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

In a large mixing bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy.

Add eggs one at a time, mixing well after each addition.

In another bowl, combine the flour, baking powder, and salt. Gradually add this mixture to your butter mixture, alternating with the milk.

Stir in the crushed pistachios gently, making sure not to overmix.

Divide the batter evenly between the prepared cake pans and bake for about 25-30 minutes, or until a toothpick inserted in the center comes out clean.

Once the cakes are cool, whip the heavy cream to soft peaks.

Gradually add the powdered sugar and vanilla extract, and continue whipping until stiff peaks form.

Place one cake layer on a serving plate, spread a generous layer of frosting on top, then place the second layer on top.

Top with crushed pistachios for that extra flair.