Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans and line the bottoms with parchment paper.

In a food processor, pulse the raw pistachios until they have a fine, flour-like consistency. Be careful not to over-process.

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

In a large bowl, use a stand mixer or electric hand mixer to beat the room temperature butter and granulated sugar together until light and fluffy, about 3-4 minutes.

Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.

With the mixer on low, add the dry ingredients in three additions, alternating with the buttermilk in two additions. Begin and end with the dry ingredients. Mix until just combined.

Divide the batter evenly between the prepared cake pans. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.

In a small saucepan, combine the raspberries, granulated sugar, and lemon juice. Cook over medium heat, stirring occasionally, until the raspberries break down.

In a small bowl, mix the cornstarch with 2 tbsp of cold water to create a slurry. Stir the slurry into the raspberry mixture and bring to a simmer. Cook for another 1-2 minutes until the filling has thickened.

Remove from the heat and transfer to a bowl. Let it cool completely to room temperature.

In a large bowl, beat the softened cream cheese and butter together until smooth and creamy.

Gradually add the sifted powdered sugar, mixing on low speed until combined, then increase the speed to medium-high and beat until light and fluffy. Stir in the vanilla extract.

Once the cake layers are completely cool, use a serrated knife to level the tops if needed, creating a flat surface.

Place one cake layer on your serving plate. Pipe a border of cream cheese frosting around the top edge of the cake to create a dam.

Spread the cooled raspberry filling evenly inside the frosting dam.

Carefully place the second cake layer on top.

Apply a thin crumb coat of frosting over the entire cake. Chill in the refrigerator for at least 30 minutes.

After chilling, apply the remaining frosting evenly over the top and sides of the cake. Decorate as desired.