Preheat your oven to 350°F (175°C). Grease and line two 8-inch (20cm) round cake pans with parchment paper.
Make the Cake Batter:
In a medium bowl, whisk together flour, baking powder, and salt.
In a large bowl, cream the butter and sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
Alternately add the dry ingredients and milk to the butter mixture, beginning and ending with the dry ingredients. Fold in the white chocolate chips.
Bake the Cakes:
Divide the batter evenly between the prepared pans. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
Prepare the Raspberry Filling:
In a small saucepan, combine raspberries, sugar, and cornstarch mixture. Cook over medium heat, stirring constantly, until the mixture thickens. Remove from heat and let cool.
Make the White Chocolate Buttercream:
In a mixing bowl, beat the butter until creamy. Gradually add the powdered sugar, beating well after each addition.
Mix in the melted white chocolate and enough milk to achieve your desired consistency. Beat until smooth and fluffy.
Assemble the Cake:
Place one cake layer on a serving plate. Spread a layer of raspberry filling on top, followed by a thin layer of buttercream.
Add the second cake layer and frost the top and sides with the remaining buttercream.
Garnish:
Decorate with fresh raspberries and white chocolate shavings or curls for an elegant finish.
Chill and Serve:
Chill the cake for at least 1 hour before slicing for clean cuts. Serve and enjoy!
Serving and Storage Tips:
