Preheat your oven to 350°F (175°C) and grease and flour three 8-inch round cake pans.

In a mixing bowl, whisk together 2 cups of all-purpose flour, 2 teaspoons of baking powder, and ½ teaspoon of salt.

Beat ½ cup of softened unsalted butter and 1 cup of granulated sugar until light and fluffy. Add 3 eggs, 1 teaspoon of vanilla extract, and melted white chocolate.

Alternate adding the dry flour mixture and 1 cup of whole milk to the butter mixture until just combined.

Divide the batter evenly among the prepared pans and bake for 25-30 minutes.

Cool the cakes in the pans for 10 minutes, then turn out onto wire racks.

Prepare the raspberry filling by cooking 2 cups of raspberries, ½ cup of sugar, and 1 tablespoon of lemon juice until softened.

Mix 2 tablespoons of cornstarch with 2 tablespoons of water and stir into the raspberry mixture. Cook until thickened.

Beat 1 cup of softened butter until creamy, then add 3-4 cups of powdered sugar, ½ cup of cooled melted white chocolate, 2-4 tablespoons of milk, and 1 teaspoon of vanilla extract.

Assemble the cake by leveling the tops of the cooled layers, adding frosting and raspberry filling between layers.

Cover the cake with frosting and chill in the refrigerator for 20-30 minutes to set.

Decorate your cake with fresh raspberries, white chocolate curls, or mint leaves before serving.