Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans and line the bottoms with parchment paper.

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

In a separate bowl, beat the softened butter and sugar together until light and fluffy, about 3-4 minutes.

Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.

Gradually add the dry mixture to the wet mixture, alternating with milk, making sure to mix just until combined.

Fold in the white chocolate chips and scatter in the fresh raspberries.

Pour the batter evenly into the prepared pans and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.

Let the cakes cool in the pans for about 10 minutes before transferring them to a wire rack to cool completely.

Beat together the softened butter and cream cheese until smooth.

Gradually add the powdered sugar, mixing well until creamy.

Stir in the melted white chocolate and vanilla.

Spread a generous layer of frosting between the cooled cake layers, and cover the entire cake with the remaining frosting. Top with extra raspberries.