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Preheat your oven to 180°C (350°F).
Grease and line a 2 8" cake tin with parchment paper.
In a large bowl, sift together the self-raising flour, baking powder, and salt. Set aside.
In another bowl, whisk together the melted butter, vegetable oil, milk and caster sugar until well combined.
Add the eggs, one at a time, to the wet mixture, beating well after each addition.
Stir in the pistachio paste until fully incorporated.
Gradually add the dry ingredients to the wet mixture, mixing until just combined.
Gently fold in the finely chopped pistachios.
Pour the batter into the prepared cake tins and smooth the top with a spatula.
Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Once baked, remove the cake from the oven and allow it to cool in the tin for 10 minutes before transferring it to a wire rack to cool completely.
Once the cake has cooled completely, spread a generous layer of cream cheese frosting over the top of the first layer of cake.
Add your second layer of cake and spread another layer of cream cheese frosting.
Optionally, sprinkle some chopped pistachios on top of the frosting for decoration.
Slice and serve the pistachio cake, and enjoy!