Preheat your oven to 180°C (350°F) and prepare two 8-inch round cake pans with grease and parchment paper.

Pulse the raw pistachios in a food processor until they are fine crumbs.

Sift together the flour, cornstarch, baking soda, baking powder, and salt in a bowl.

Beat the room temperature butter and sugar until light and fluffy, then mix in the vegetable oil.

Add the eggs one at a time, mixing after each addition, followed by the vanilla, almond extract, vinegar, and half of the buttermilk.

Gradually fold the dry ingredients into the wet mixture, alternating with the remaining buttermilk.

Gently fold in the crushed pistachios and any optional food coloring.

Divide the batter between the prepared pans and bake for 40-45 minutes.

Cool in the pans for 15-20 minutes, then transfer to a wire rack to cool completely.

Prepare the frosting by mixing cream cheese and powdered sugar until smooth, then add the vanilla, almond extract, and heavy cream.

Once cooled, frost the first cake layer, add the second layer, and frost the entire cake.