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 for 4-5 minutes until light and fluffy.

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

In a separate bowl, whisk together the flour, ground pistachios, baking powder, baking soda, and salt.

Gradually add the dry mixture to the wet ingredients, alternating with the buttermilk until just combined. Stir in the vanilla extract.

In a small saucepan, combine the raspberries, sugar, and lemon juice over medium heat.

Cook for about 10 minutes, stirring occasionally until the mixture thickens. Let it cool completely.

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

Allow the cakes to cool in the pans for about 10 minutes before transferring them to a wire rack to cool completely.

Beat the softened butter until creamy, then gradually add powdered sugar.

Mix in the vanilla and just enough cream to create a spreadable consistency.

Place one cake layer on your serving plate, spread a layer of raspberry jam, and then top with buttercream.

Add the second cake layer on top and repeat the jam and buttercream process.

Frost the sides and top of the cake with the remaining buttercream and sprinkle with extra ground pistachios.