Preheat your oven to 350°F (175°C).

Grease and flour two 9-inch round cake pans.

In a large bowl, beat together the softened butter and both sugars until light and fluffy, about 3-5 minutes.

Add the eggs one at a time, mixing well after each addition, then blend in the buttermilk and vanilla extract until smooth.

In another bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add this dry mix to the wet ingredients, mixing just until combined.

Gently fold in the raspberries and white chocolate chips, then divide the batter evenly between the prepared pans.

Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.

While the cakes cool, beat the softened butter and cream cheese until creamy. Gradually add the powdered sugar and heavy cream, mixing until fluffy.

Once the cakes are completely cool, layer them up with frosting between the layers and on top. Decorate with additional raspberries and white chocolate shavings if desired.