Instructions:

1. Preheat Oven:

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

2. Make the Cake Batter:

• In a bowl, cream together the butter and sugar until light and fluffy. 🧈🍬
• Add eggs one at a time, beating well after each addition. 🥚
• Stir in the vanilla extract 🍦.
• In a separate bowl, combine the flour, baking powder, and salt. 🌾🍰
• Gradually add the dry ingredients to the wet ingredients, alternating with the milk. 🥛
• Stir in the melted white chocolate until well combined. 🍫
• Gently fold in the fresh raspberries 🍇.

3. Bake the Cake:

• Divide the batter evenly between the prepared cake pans. 🍰
• Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. 🕒
• Let the cakes cool in the pans for 10 minutes before transferring to a wire rack to cool completely. ❄️

4. Make the Frosting:

• In a bowl, beat the softened butter until creamy. 🧈
• Gradually add the powdered sugar, melted white chocolate, vanilla extract, and milk, mixing until smooth and creamy. 🍬🍫

5. Assemble the Cake:

• Place one cake layer on a serving plate and spread a layer of frosting on top. 🍰🍫
• Place the second cake layer on top and frost the top and sides of the cake with the remaining frosting. 🍫
• Decorate with fresh raspberries on top 🍇.

6. Chill and Serve:

• Chill the cake for at least 30 minutes before serving to set the frosting. ❄️🎂