Preheat your oven to 350°F (175°C) and prepare two 9-inch round cake pans by greasing them with butter and lightly dusting with flour.

In a large mixing bowl, combine the softened unsalted butter and granulated sugar. Beat on medium speed until light and fluffy, approximately 3 to 5 minutes.

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

In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually add this dry mixture to the wet ingredients, alternating with the milk.

Gently fold in the white chocolate chips and fresh raspberries.

Evenly distribute the batter between the prepared pans and smooth the tops. Bake for 25-30 minutes, or until a toothpick comes out clean.

Once baked, let the cake cool in the pans for about 10 minutes, then transfer to a wire rack to cool completely.

In a chilled mixing bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract on medium speed until soft peaks form.

To assemble, place one layer of cake on a serving plate. Spread a layer of the whipped frosting on top, then add the second layer. Use remaining frosting to cover the cake.

Garnish with extra raspberries and white chocolate shavings before serving.