For the Frosting:

• 1 cup unsalted butter, softened 🧈
• 1 cup powdered sugar 🍚
• 1/2 cup heavy cream 🥛
• 1 teaspoon vanilla extract 🍦
• 1/2 cup pistachios, finely chopped for garnish 🌰

Instructions

1. Preheat your oven to 350°F (175°C) 🔥. Grease and flour three 8-inch round cake pans 🧁.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt 🧂. Set aside.
3. 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 🍦.
4. 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 🍶🥛.
5. Fold in the chopped pistachios and white chocolate chips 🌰🍫.
6. 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 🌬️.
7. For the frosting: 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 🍚🥛🍦.
8. 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 🌰.