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

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

Add the eggs one at a time, mixing well after each addition. Stir in the melted white chocolate and vanilla extract.

In another bowl, whisk together the flour, baking powder, and milk until smooth. Gradually add to the butter mixture, mixing until just combined.

Gently fold in the fresh raspberries.

Divide the batter evenly between the prepared cake pans.

Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.

Allow the cakes to cool in the pans for 10 minutes before transferring to a cooling rack to cool completely.

In a mixing bowl, beat the softened butter until creamy.

Gradually add the powdered sugar, mixing until well combined.

Stir in the vanilla extract and heavy cream until the frosting is smooth and spreadable.

Add the melted white chocolate and mix until fully incorporated.

Place one cake layer on a serving plate. Spread a layer of frosting on top.

Place the second cake layer on top and frost the top and sides of the cake.

Decorate the top with fresh raspberries and white chocolate shavings.