Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.

In a large mixing bowl, cream together the softened butter and sugar until light and fluffy.

Add in the eggs one at a time, mixing well after each addition.

Stir in the melted white chocolate and vanilla extract.

In another bowl, combine the flour, baking powder, and salt. Gradually add this mixture to the wet ingredients, alternating with the milk.

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

In a small saucepan, combine the raspberries, sugar, and lemon juice. Cook over medium heat until the raspberries break down and the mixture becomes syrupy, about 5-7 minutes. Allow it to cool completely.

Heat the heavy cream in a saucepan until just boiling, then pour it over the white chocolate chips in a bowl. Let it sit for a minute, and then stir until smooth.

Once your cakes are completely cooled, place one layer on a serving plate. Spread the raspberry filling evenly over the top. Add the second layer on top and spread the ganache generously over the entire cake.

Top with fresh raspberries for that extra flair.