Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.

In a bowl, cream together 1/2 cup softened butter and 1 1/2 cups sugar until light and fluffy. Add eggs one at a time, beating well after each. Stir in 1 teaspoon vanilla.

In a separate bowl, whisk together 2 cups flour, 2 teaspoons baking powder, and 1/2 teaspoon salt. Add the dry mix to the wet mix in thirds, alternating with 1 cup milk. Mix until just combined.

Stir in 3/4 cup melted white chocolate until smooth.

Gently fold in 1 cup fresh raspberries, taking care not to smash them.

Divide batter evenly between the two prepared pans. Bake for 25–30 minutes, or until a toothpick comes out clean.

Let cakes cool in pans for 10 minutes, then turn out onto a wire rack to cool completely.

For the frosting: Beat 1 cup softened butter until creamy. Gradually add 4 cups powdered sugar, mixing well.

Mix in 1/2 cup melted white chocolate, 1 teaspoon vanilla, and 2-3 tablespoons milk until smooth and spreadable.

Place one cake layer on a serving plate. Spread a layer of frosting on top.

Place the second layer on and frost the top and sides.

Decorate with fresh raspberries on top.

Chill the cake for at least 30 minutes to set the frosting before slicing. Serve and enjoy!