Preheat your oven to 350°F (175°C) and grease your two 9-inch round cake pans with butter or cooking spray.

In a large mixing bowl, whisk together the pistachio flour, all-purpose flour, granulated sugar, baking powder, and salt until well combined.

In a separate bowl, cream together the butter and sugar until light and fluffy, then gradually incorporate the eggs and milk, mixing until smooth.

Gently fold the dry ingredients into the wet mixture until just combined.

Evenly pour the batter into the prepared cake pans and smooth the tops with a spatula.

Bake in the preheated oven for 25–30 minutes, or until a toothpick inserted into the center comes out clean.

While the cakes are baking, prepare the raspberry filling. In a small saucepan over medium heat, cook the raspberries, stirring gently, until they break down into a sauce (about 5–7 minutes).

If desired, strain the mixture through a fine-mesh sieve to remove seeds. Allow the raspberry sauce to cool completely before using it in the cake assembly.

In a mixing bowl, using an electric mixer, beat the cream cheese and powdered sugar together on medium speed until the mixture is fluffy and smooth.

Then, mix in the vanilla extract, ensuring it's fully incorporated.

Once your cake layers have cooled completely, place one cake layer on a serving plate and spread half of the raspberry filling over the top.

Add the second layer on top and frost the entire cake with the cream cheese frosting, using a spatula for a smooth finish.

Add extra fresh raspberries on top or sprinkle some crushed pistachios for added texture.

Slice into the cake and serve at room temperature.