Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans.

In a mixing bowl, cream the softened butter and granulated sugar until light and fluffy. Add eggs one at a time, then stir in milk and vanilla until well combined. Gradually sift in the flour, baking powder, and salt, mixing until just combined.

Divide the batter evenly into the prepared pans and 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 them to wire racks to cool completely.

In a small bowl, sprinkle gelatine over cold water and let it sit for about 5 minutes. In a saucepan, heat the gelatine mixture over low heat until dissolved. Combine melted white chocolate with the dissolved gelatine and vanilla extract.

In another bowl, whip the heavy cream until soft peaks form and then fold in the chocolate mixture gently until fully combined.

In a small saucepan, combine fresh raspberries, sugar, and lemon juice. Cook over medium heat until the raspberries break down and the mixture thickens (about 5 minutes). Let it cool before using.

Once your cakes are cool, place one layer on a serving platter. Spread a layer of white chocolate mousse over the top, followed by half the raspberry filling. Add the second layer of cake and repeat the process. Top with the third layer of cake.

Spread whipped cream over the top and sides of the cake. Garnish with additional fresh raspberries.

Slice the cake, serve, and bask in the joyous reactions of your family and friends!