Preheat your oven to 350°F (175°C) and prepare two round cake pans by greasing them and lining the bottoms with parchment paper.

In a medium bowl, combine the flour, baking powder, and salt. Whisk together and set aside.

In a large mixing bowl, beat softened unsalted butter with granulated sugar until light and fluffy, about 3 minutes.

Gradually mix in the eggs, one at a time, ensuring each is incorporated before adding the next. Stir in the vanilla extract.

Alternate adding the dry ingredients and milk into the butter mixture, starting and ending with the dry. Mix gently until just combined, then fold in the melted white chocolate chips.

Carefully fold fresh raspberries into the batter, being gentle to keep them intact.

Divide the batter between the prepared pans and bake for 25-30 minutes or until a toothpick comes out clean.

Let the cakes cool on wire racks.

Whip heavy cream with powdered sugar and vanilla until soft peaks form.

Once the cakes have cooled, frost the top of one cake, place the other cake on top and frost the top and sides.

Dust with additional powdered sugar before serving, if desired.