Preheat your oven to 350°F (175°C) and line three 6-inch cake pans with parchment paper.

Pulse unsalted pistachios in a food processor until they achieve a coarse flour consistency.

In a medium bowl, whisk together the ground pistachios, flour, baking powder, baking soda, and salt.

In a large mixing bowl, whisk together melted butter and granulated sugar until smooth, then add eggs one at a time, followed by yogurt, oil, and vanilla.

Gently sift dry ingredients into wet mixture and stir until just combined.

Divide the batter among the prepared pans and bake for 30-35 minutes until golden brown.

Allow cakes to cool in pans for 10 minutes before inverting onto a wire rack.

In a saucepan, cook raspberries, sugar, and water over medium heat until thickened, then strain.

Beat softened butter in mixing bowl, adding powdered sugar and cooled raspberry jam until smooth.

Spread jam and buttercream between each layer, apply a crumb coat and frost generously with remaining buttercream.