Make the Cake Batter:

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.
2. Prepare the Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
3. Cream Butter and Sugar: In a large bowl, beat the softened butter and sugar together until light and fluffy, about 3-4 minutes.
4. Add Eggs and Vanilla: Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
5. Add Dry Ingredients and Milk: Alternately add the dry ingredients and milk to the wet mixture, beginning and ending with the dry ingredients. Mix until just combined.
6. Incorporate Melted White Chocolate: Stir in the melted white chocolate chips until evenly incorporated.

Bake the Cake Layers:

7. Bake the Cakes: Divide the batter evenly between the two prepared pans. Smooth the tops and bake for 25-30 minutes or until a toothpick inserted into the center of the cakes comes out clean.
8. Cool the Cakes: Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.

Prepare the Raspberry Filling:

9. Make the Raspberry Filling: In a small saucepan, combine the raspberries, powdered sugar, and lemon juice. Cook over medium heat, stirring frequently, until the raspberries break down and the mixture thickens (about 10-15 minutes). Set aside to cool.

Prepare the White Chocolate Frosting:

10. Melt the White Chocolate: In a microwave-safe bowl, melt the white chocolate chips in 20-second intervals, stirring each time until completely smooth.
11. Whip the Frosting: In a large bowl, whip the heavy cream until stiff peaks form. Gradually fold in the melted white chocolate, vanilla extract, and powdered sugar until smooth and fluffy.

Assemble the Cake:

12. Layer the Cake: Place the first cake layer on a serving plate. Spread a layer of raspberry filling over the top, then place the second cake layer on top.
13. Frost the Cake: Cover the entire cake with the white chocolate frosting, smoothing it evenly over the top and sides.
14. Decorate: Garnish the top of the cake with fresh raspberries or additional white chocolate shavings for an elegant touch.