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

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

In a large bowl, beat the butter and sugar until light and fluffy (about 2 minutes).

Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.

Gradually mix in the dry ingredients, alternating with the milk, until well combined.

Fold in the melted white chocolate.

Divide the batter evenly between the cake pans and bake for 30–35 minutes, or until a toothpick inserted comes out clean.

Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.

In a saucepan over medium heat, combine the raspberries, sugar, and lemon juice.

Cook until the raspberries break down, about 5 minutes.

Stir in the cornstarch mixture and cook for another 2 minutes until thickened.

Remove from heat and let it cool completely before using.

In a large bowl, beat the butter until creamy (about 2 minutes).

Gradually add the powdered sugar, beating well after each addition.

Pour in the melted white chocolate, heavy cream, and vanilla extract, then beat until smooth and fluffy.

Place one cake layer on a serving plate and spread a generous amount of raspberry filling on top.

Place the second cake layer over it and frost the entire cake with white chocolate frosting.

Decorate with white chocolate shavings and fresh raspberries.

Refrigerate the cake for at least 1 hour before serving to allow the flavors to set.

Slice and enjoy!