Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper.

In a microwave-safe bowl, melt the white chocolate chips in 20-second intervals, stirring in between, until smooth. Let it cool slightly.

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

Beat in the eggs one at a time, then mix in the vanilla extract.

In another bowl, whisk together the flour, baking powder, and salt. Gradually mix the dry ingredients into the wet ingredients.

Fold in the melted white chocolate until combined. Gently mix in the fresh raspberries, being careful not to break them.

Divide the batter evenly between the two prepared cake pans. Bake for 30-35 minutes or until a toothpick inserted in 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 mixing bowl, beat together the heavy cream and cream cheese until smooth. Gradually add the powdered sugar and melted white chocolate, mixing until well combined and fluffy.

Place one cake layer on a serving plate. Spread a generous layer of frosting on top. Add the second layer and apply frosting on the top and sides as desired.

Optional: Top the cake with extra raspberries or white chocolate shavings for a beautiful finish.

Slice the cake and serve it up at your family gathering! Enjoy every delicious bite.