Pistachio Cream Cake

Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans.

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

In a large bowl, beat the butter and sugar together until light and fluffy. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.

Gradually add the dry ingredients to the wet ingredients, alternating with the sour cream and milk, beginning and ending with the dry ingredients. Mix until just combined. Fold in the chopped pistachios and white chocolate chips.

Divide the batter evenly among the prepared cake pans and smooth the tops. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.

For the Frosting:

6. In a large bowl, beat the softened butter until creamy. Gradually add the powdered sugar, heavy cream, and vanilla extract, beating until light and fluffy.

7. Assemble the cake by placing one layer on a serving plate and spreading a generous amount of frosting on top. Repeat with the remaining layers. Frost the top and sides of the cake, then garnish with finely chopped pistachios.

8. Chill the cake for at least 30 minutes before serving to set the frosting.