Preheat oven to 350°F. Grease three 9-inch round baking pans and line bottoms with parchment, set aside.
In a food processor, pulse the pistachios until it resembles fine crumbs. In a mixing bowl whisk together the ground pistachios, cake flour, baking soda, and baking powder. Set aside.
In the bowl of an electric mixer fitted with a paddle attachment, cream together the butter and sugar until smooth. Scrape down the sides of the bowl as needed. Beat in the yogurt, vanilla extract, and almond extract until combined.
With the mixer on low, alternate adding the dry ingredients and the milk to the butter mixture—beginning and ending with the dry ingredients. Beat until there are no remaining streaks and the batter is just combined.
In a small bowl, beat together the egg whites and salt until stiff peaks form. Then with a rubber spatula, carefully fold the egg whites into the cake batter until just incorporated— be careful not to over mix.
Optional: Divide the batter evenly into three bowls and add varying amounts of food coloring to reach different shades of green, stir well with a spoon. Now you have an ombre cake!
Pour the batter into the prepared pans and bake for around 20-25 minutes or when a cake tester inserted into the center comes out clean. Transfer the pans to a wire rack and allow to cool for around 10 minutes, then invert the cakes onto the rack and let cool completely.
While the cakes are cooling, make the frosting. In the bowl of an electric mixer fitted with a whisk attachment, cream together the cream cheese and butter until smooth. Reduce speed to low and slowly add in the confectioners sugar and beat until incorporated.
To assemble the cake, place the first cake layer on a cake stand and spread about a ¼ cup of frosting on top. Repeat with the other layers and then use the remaining frosting to cover the sides. Gently pat on the pistachio crumbs onto the side of the cake (if using).