Creating your Raspberry Pistachio Cake can be straightforward if you follow these simple and easy steps:

1. Preheat Your Oven: Set your oven to 350°F (175°C) and grease two 9-inch round cake pans.
2. Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt.
3. Beat Butter and Sugar: In a large mixing bowl, cream the softened butter and granulated sugar until light and fluffy.
4. Add Eggs and Vanilla: Beat in the eggs one at a time, mixing well after each addition. Add the vanilla extract and mix.
5. Incorporate Dry Ingredients: Gradually add the dry ingredients to the butter mixture, alternating with buttermilk, and mix until just combined.
6. Fold in Raspberries and Pistachios: Gently fold in the fresh raspberries and chopped pistachios to the batter, being careful not to break the raspberries.
7. Divide the Batter: Evenly divide the batter between the prepared cake pans.
8. Bake: Place the pans in the oven and bake for 40-45 minutes. Check for doneness by inserting a toothpick in the center; it should come out clean.
9. Cool the Cakes: Allow the cakes to cool in the pans for about 15-20 minutes, then transfer to wire racks to cool completely.
10. Prepare the Frosting: In a small bowl, whisk together the powdered sugar and milk until smooth. If desired, add almond extract for an extra layer of flavor.
11. Assemble the Cake: Once the cakes have cooled, place one layer on a serving platter. Spread a thin layer of frosting on top, then add the second cake layer on top.
12. Frost the Top: Frost the top and sides of the cake with the remaining frosting.
13. Garnish: Finish by decorating with extra fresh raspberries and chopped pistachios on top for an attractive presentation.

Follow these instructions closely, and you will create an incredible Raspberry Pistachio Cake that is sure to impress!