Preheat your oven to 175°C (350°F) and line your cake pans with parchment paper to prevent sticking

In a bowl, whisk together flour, baking powder, and salt, then set aside

In a separate large bowl, beat butter and sugar until light and fluffy, about 3 minutes

Add eggs one at a time, mixing well after each addition

Stir in vanilla extract for enhanced flavor

Melt white chocolate gently using a microwave or double boiler, then allow it to cool slightly

Add melted white chocolate into the butter mixture and mix until fully combined

Add dry ingredients in batches, alternating with milk, mixing gently after each addition

Ensure the batter is smooth and do not overmix to maintain a soft texture

Divide the batter evenly into prepared pans

Bake for 28 to 32 minutes or until a toothpick inserted in the center comes out clean

Remove cakes from oven and let them cool in pans for 10 minutes before transferring to a rack

While cakes cool, prepare raspberry filling by heating raspberries, sugar, and lemon juice in a saucepan

Stir occasionally until berries break down and release juices

Add cornstarch mixture and cook until thickened, then cool completely

For buttercream, beat butter until creamy and smooth

Gradually add powdered sugar and continue mixing until fluffy

Pour in melted white chocolate and mix until incorporated

Add milk, vanilla extract, and salt, beating until smooth and spreadable

Place one cake layer on a serving plate and spread a layer of buttercream

Add a layer of raspberry filling evenly across the surface

Place the next cake layer on top and repeat the process

Apply a thin crumb coat of frosting over the cake and refrigerate for 20 minutes

Add a final thick layer of buttercream and smooth the surface

Decorate with fresh raspberries and white chocolate shavings

Chill slightly before slicing for clean and neat layers