Preheat your oven to 350°F (180°C). Grease and flour two 9-inch round cake pans.

In a bowl, whisk together the flour, baking powder, and salt.

In a large mixing bowl, beat the softened butter and sugar until light and fluffy. Add in the eggs one at a time, then add the vanilla extract.

Gradually mix in the dry ingredient mixture and the milk. Fold in the melted white chocolate chips.

Pour the batter evenly into the prepared pans. Bake for 25-30 minutes or until a toothpick comes out clean. Let cool on a wire rack.

In a small saucepan over medium heat, combine raspberries, sugar, cornstarch, and lemon juice. Cook until the mixture thickens (about 5-7 minutes). Let cool.

In a bowl, beat the softened butter while gradually adding the powdered sugar. Pour in the cream and add melted white chocolate until creamy and smooth.

Layer one cake on a serving plate, spoon the raspberry filling on top, add a layer of frosting, place the second cake layer on top, and frost the top and sides.

Garnish with fresh raspberries or white chocolate shavings.