Preparation

• Preheat oven to 350°F (177°C). Grease three 8-inch round cake pans, line with parchment paper rounds, then grease the parchment paper.
• Make the cake: Pulse the pistachios in a food processor until ground up into very fine crumbs.
• Pour 1 and ½ cups of pistachio crumbs in a large bowl. Whisk in the cake flour, baking powder, baking soda, and salt. Set aside.
• Using a mixer, beat the butter and sugar together on high speed until smooth and creamy, about 3 minutes. Scrape down the sides and bottom of the bowl as needed. Beat in the egg whites on high speed until combined, about 2 minutes. Add the sour cream, vanilla extract, and almond extract. Scrape down the sides and bottom of the bowl as needed.
• Add the dry ingredients, then start the mixer on low speed. Slowly pour in the milk (and the green food coloring, if using) and mix just until combined.
• Divide batter evenly among the prepared cake pans. Bake for 21–23 minutes or until the cakes are baked through. Cool completely.
• Make the frosting: In a large bowl, beat the cream cheese and butter together until smooth, about 2 minutes. Add the confectioners’ sugar, vanilla extract, and a pinch of salt. Continue to beat until completely combined and creamy.
• Assemble and frost: Layer off the tops of the cakes to create a flat surface. Place 1 cake layer on your cake stand, cover the top with frosting, add the 2nd layer, more frosting, and then top with the 3rd layer. Spread remaining frosting on top and sides. Decorate with remaining pistachios.
• Refrigerate cake for at least 30 minutes before slicing.
• Cover leftover cake tightly and store in the refrigerator for up to 5 days.