Preheat Oven and Prepare Pan:

Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper.

Mix the Dry Ingredients:

In a bowl, whisk together the flour, ground pistachios, baking powder, and salt. Set aside.

Cream Butter and Sugar:

In a separate bowl, beat the butter and sugar together with an electric mixer until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.

Combine Wet and Dry Ingredients:

Gradually add the dry ingredients to the butter mixture, alternating with the milk and pomegranate juice. Begin and end with the dry ingredients, mixing just until combined.

Bake:

Pour the batter into the prepared cake pan and smooth the top. Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Prepare the Frosting:

In a mixing bowl, beat the softened butter until creamy. Gradually add the powdered sugar, pomegranate juice, and vanilla extract. Beat until smooth and fluffy.

Assemble the Cake:

Spread the frosting evenly over the cooled cake. Sprinkle the chopped pistachios and fresh pomegranate seeds on top for a vibrant finish.

Serve:

Slice and serve this flavorful cake as the perfect centerpiece for your dessert table.