Preheat your oven to 350°F (175°C).

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

Add in the eggs, one at a time, beating well after each addition.

Mix in the milk and vanilla extract until well combined.

In another bowl, whisk together the flour, baking powder, and salt. Slowly add this dry mixture to the wet ingredients and gently fold in the finely chopped pistachios.

Pour the batter into greased cake pans and bake for 25-30 minutes.

While the cake is baking, prepare the raspberry filling. In a saucepan, combine raspberries, sugar, cornstarch, and lemon juice. Cook over medium heat, stirring until it thickens. Let it cool.

In a medium bowl, beat the softened butter until creamy, then gradually add powdered sugar and milk. Beat until fluffy and spreadable, then mix in vanilla extract.

Once the cakes are cool, layer them with the raspberry filling in between, topping with frosting on the outside.

Garnish with chopped pistachios.