Pre-heat the oven to 350?F. Grease three 8-inch round cake pans, line with parchment paper, and grease the parchment paper. Set aside.

Whisk together the flour, baking powder, baking soda, and salt; set aside.

Beat the butter, oil, and sugar together with a mixer on medium speed for 2 minutes.

Add the eggs, vanilla, and almond extract; beat for another minute. Scrape the sides of the bowl as needed.

Add half of the flour mixture to the bowl and stir on the lowest setting until combined. Add half of the buttermilk and stir to combine.

Add the remaining flour mixture and stir. Then add the remaining buttermilk and mix.

Fold in the pistachios and add the food coloring, if using. Divide the batter evenly between the three pans.

Bake for about 25 to 30 minutes, or until a toothpick inserted comes out clean. Let the cakes cool for 10 minutes, then flip onto a cooling rack to cool completely.

For the raspberry jam, place raspberries, sugar, and lemon juice in a small saucepan. Bring to a boil over medium heat and cook for 5-10 minutes. If the mixture becomes dry, add water.

Dissolve the cornstarch in the water. Add to the pan and cook for 1 minute until thick. Remove to a small bowl and let it cool in the fridge until chilled.

For the pistachio ganache, mix heavy cream and pistachio paste together. Heat until very hot but not boiling, then strain it over the white chocolate. Mix until smooth and let cool at room temperature for 2-3 hours or in the fridge for about 1 hour.

For the pistachio buttercream, beat the butter until fluffy. Add powdered sugar and mix on low, then add pistachio paste and continue mixing. Raise speed to medium and whip for three minutes until fluffy. Add vanilla and almond extract; mix to combine.

To assemble the cake, place one cake layer on a plate. Pipe a ring of buttercream around the edges. Add 1/2 cup of ganache and spread around, then spread some jam on top. Repeat with the second layer.

Top with the final cake layer. Spread a generous layer of frosting around the cake.

Decorate the top with piped buttercream, fresh raspberries, and chopped pistachios.