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

In a bowl, whisk together the flour, baking powder, and salt. Set it aside.

In a large mixing bowl, combine the softened butter and granulated sugar. Beat until light and fluffy—about 2-3 minutes.

Mix in the eggs one at a time, followed by the vanilla extract.

Gradually add the flour mixture and milk, mixing just until combined.

Gently fold in the finely chopped pistachios.

Divide the batter evenly between the prepared pans and bake for 25-30 minutes.

The cakes are done when a toothpick inserted into the center comes out clean.

Whip heavy cream with powdered sugar and vanilla until soft peaks form.

Once the cake layers have cooled, place one layer on a serving plate. Spread a generous layer of cream filling on top and add the second layer over it.

Top with more cream filling, allowing it to flow over the edges.

Sprinkle crushed pistachios on top and add fresh mint leaves if desired.