Prep the pistachios – Grind pistachios in a food processor until finely ground but not paste-like. A little texture is good.
Mix dry ingredients – In a medium bowl, whisk together flour, baking powder, baking soda, cardamom, salt, and ground pistachios.
Cream butter and sugar – In a large mixing bowl, beat butter and sugar until pale and fluffy. Add eggs one at a time, mixing well after each.
Combine wet and dry – Mix in yogurt and vanilla. Add dry mixture gradually and stir until just combined (don’t overmix).
Bake – Divide batter into two greased and floured round cake pans. Bake at 350°F (175°C) for 28–32 minutes or until a toothpick comes out clean.
Cool – Let cakes cool completely in pans for 10 minutes, then transfer to a wire rack.
Make frosting – Beat cream cheese until smooth. Slowly add cold heavy cream and whip until fluffy. Mix in powdered sugar and vanilla.
Assemble – Spread frosting between cake layers and on top. Garnish with chopped pistachios.
