Preheat oven to 350F. Grease the bottoms and sides of 4 cake pans and line with round parchment paper. Grease the parchment too. In a large bowl, sift flours, baking soda, baking powder, and salt. Stir in pistachios. Set aside. In the bowl of an electric mixer, cream butter until lightened in color. Add sugar and beat on medium-high until fluffy and lightened in color, about 2 minutes. Scrape down sides of the bowl. Add eggs and continue beating on high until fluffy, about 2 minutes. Scrape down sides of bowl. In 3 parts, starting and ending with the dry ingredients, add the flour mixture and buttermilk into the mixer on low speed until incorporated. Turn mixer on high for 10 seconds to achieve a smooth and glossy batter. Pour batter evenly between baking pans. Rap pans on the counter to level batter. Bake for 28 minutes or until cake doesn’t jiggle when shaken. Allow cake to cool on a wire rack before removing from pans. Make pistachio buttercream by beating butter until smooth and lightened in color in the bowl of an electric mixer. Add sifted powdered sugar and mix until combined. Increase speed to medium-high and beat until light and fluffy, about 3 minutes. Add pistachios, cream, and vanilla extract and beat for an additional 2 minutes.Place 1 layer of cake on a serving tray and add a layer of frosting. Continue with 3 more layers of cake and frosting. Frost the rest of the cake with the remaining of frosting.

Photography by CAKES+RECIPES by Heather Ward of The Scootabaker Desserts | PROPS+FOOD STYLING by Alica Buszczak PHOTOGRAPHY by Andrea Bricco | PROP RENTALS from Casa de Perrin