1️⃣ Preheat your oven:
Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.

2️⃣ Mix dry ingredients:
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.

3️⃣ Cream butter and sugar:
In a large mixing bowl, beat the softened butter and sugar together until light and fluffy, about 4 minutes.

4️⃣ Add eggs and chocolate:
Add the eggs, one at a time, beating well after each addition. Stir in the melted white chocolate and mix until combined.

5️⃣ Combine with dry ingredients:
Gradually add the dry ingredients in three parts, alternating with the milk, starting and ending with the dry ingredients. Mix until just combined.

6️⃣ Fold in raspberries:
Gently fold in the fresh raspberries, taking care not to crush them.

7️⃣ Prepare for baking:
Divide the batter evenly between the prepared cake pans and smooth the tops.

8️⃣ Bake:
Bake for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.

9️⃣ Cool and frost:
Allow the cakes to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely. Once cooled, frost with your favorite frosting (cream cheese or whipped cream works wonderfully) and garnish with fresh raspberries.