Preheat your oven to 350°F (177°C) while you prepare three 8-inch cake pans. Line the bottoms with parchment paper and lightly coat the sides with non-stick spray.

In a large mixing bowl, combine 1 cup of sour cream, 4 large eggs, and 1 cup of honey. Add ¾ cup of cooking oil and 2 teaspoons of vanilla extract. Blend at medium speed until smooth.

In another bowl, whisk together 2 cups of all-purpose flour, 2 teaspoons of baking soda, 2 teaspoons of baking powder, and ¼ teaspoon of salt. Gradually incorporate the dry mixture into the wet ingredients.

Evenly divide the cake batter among the pans and bake for 24–26 minutes or until golden and a toothpick comes out clean.

Let the cake layers cool in the pans for 5–8 minutes, then turn them out onto a wire rack to cool completely. Refrigerate cooled layers for at least 30 minutes.

Blend 1 cup of shelled salted pistachios with 2 tablespoons of heavy cream in a food processor until a paste forms. In a separate bowl, whip 3 cups of softened butter until light and fluffy, then slowly incorporate the pistachio paste and 4 cups of confectioner’s sugar.

Level the cooled cake layers and drizzle honey over the cut sides before spreading a layer of buttercream. Stack the layers together, repeating for each layer.

Apply a thin layer of buttercream over the entire cake as a crumb coat and chill for 30 minutes.

Remove the cake from the fridge and apply a thicker layer of buttercream. Decorate with finely diced pistachios and a drizzle of honey.

Refrigerate the assembled cake for 1–2 hours before serving. Allow it to sit out for a few minutes before slicing.