Prep Ingredients: Finely grind the shelled pistachios in a food processor. Whisk together with flour, baking powder, and salt.

Cream Butter & Sugar: Beat butter and sugar until light and fluffy, about 3 minutes.

Mix Wet Ingredients: Add eggs one at a time, then add milk, vegetable oil, vanilla, and almond extract.

Combine Dry and Wet: Fold the dry mixture into the wet ingredients, careful not to overmix.

Bake: Preheat oven to 350°F. Divide batter into greased cake pans and bake for 22-25 minutes.

Cool Layers: Cool in pans for 10 minutes, then transfer to a wire rack to cool completely.

Make Mascarpone Cream: Whip heavy cream until soft peaks form, then fold in mascarpone and powdered sugar.

Assemble Cake: Layer cooled cakes with mascarpone cream and frost the top and sides.

Chill: Refrigerate for at least 2 hours before serving.