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

Cream together the softened butter and granulated sugar until light and fluffy, about 3-5 minutes.

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 add the dry ingredients to the creamed mixture, alternating with the milk. Do not overmix.

Divide the batter evenly between the prepared cake pans and smooth the tops. Bake for 25-30 minutes or until a toothpick comes out clean.

In a saucepan, combine the raspberries, sugar, and lemon juice over medium heat. Cook for about 5-7 minutes until thickened. Remove from heat and let cool.

Beat the softened butter until creamy. Gradually mix in the powdered sugar, then add the melted white chocolate. Adjust consistency with milk as needed.

Once the cakes are cooled, place one layer on a serving plate and spread raspberry filling on top.

Place the second cake layer on top and frost the entire cake with the white chocolate frosting.

Garnish with remaining raspberries and drizzle with leftover raspberry filling.