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

In a large mixing bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time. Then add the vanilla extract.

In another bowl, mix the flour, baking powder, and salt. Gradually add this dry mixture to the wet ingredients, alternating with the milk until everything is well combined.

Pour the batter evenly into the prepared pans. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Let them cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.

In a small saucepan, combine raspberries and sugar over medium heat. Stir gently for about 5-7 minutes until the raspberries break down into a chunky sauce. Let cool.

In a heat-safe bowl, place the white chocolate. In a saucepan, heat the cream until it's just about to boil. Pour it over the white chocolate and let it sit for a few minutes. Stir until smooth and combined.

Once the cakes are fully cooled, place one layer on a serving plate. Spread a layer of raspberry filling over the top, then drizzle with some white chocolate ganache. Place the second layer on top and repeat with more raspberry filling and ganache, then cover the entire cake with remaining ganache.

Use additional raspberries and white chocolate shavings to decorate the top.

Slice, serve, and enjoy!