Preheat & Prep:
Preheat your oven to 350°F (175°C). Grease and line two 9-inch round cake pans. Sift together the flour, baking powder, baking soda, and salt.
Cream Butter & Sugar:
Beat butter and sugar until fluffy. Add eggs one at a time, then stir in the vanilla extract.
Combine Ingredients:
Gradually mix in the dry ingredients and buttermilk, alternating between the two. Fold in melted white chocolate gently.
Bake:
Divide the batter evenly between the pans and bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool completely.
Make Raspberry Filling:
In a saucepan, combine raspberries, sugar, and lemon juice. Simmer until thickened. Strain to remove seeds and let it cool.
Prepare Frosting:
Beat butter, powdered sugar, heavy cream, and melted white chocolate until smooth and creamy.
Assemble the Cake:
Layer the cakes with raspberry filling and frosting. Spread the frosting over the top and sides, then drizzle with extra melted white chocolate for decoration.