2 cups all-purpose flour

2 teaspoons baking powder

1/2 teaspoon salt

1/2 cup unsalted butter, softened

1 cup granulated sugar

3 large eggs

1/2 cup milk

1/2 cup melted white chocolate

1 cup fresh raspberries

Preheat & Prepare Pans: Preheat the oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.
Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
Cream Butter & Sugar: In a large mixing bowl, beat the softened butter and sugar until light and fluffy (about 4 minutes).
Incorporate Eggs & Chocolate: Add the eggs one at a time, beating well after each addition. Stir in the melted white chocolate and mix until combined.
Alternate Dry & Wet Ingredients: Gradually add the dry ingredients in three parts, alternating with the milk, starting and ending with the dry ingredients. Mix until just combined.
Fold in Raspberries: Gently fold in the fresh raspberries, taking care not to crush them.
Bake: Divide the batter evenly between the prepared cake pans and smooth the tops. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Cool & 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 and garnish with fresh raspberries.

Add lemon zest for an enhanced fruity flavor.

Use dark or milk chocolate instead of white for a different taste.

Make cupcakes by baking in liners for 18-20 minutes.

Add almond extract for a nutty undertone.

Drizzle with raspberry sauce between layers for extra moisture.