Directions:

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

In a medium bowl, whisk together the cake flour, baking powder, and salt. Set aside.

In a large mixing bowl, beat the butter and granulated sugar on medium speed until light and fluffy, about 3-4 minutes.

Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.

Add the flour mixture in three additions, alternating with the milk, beginning and ending with the flour mixture. Beat until just combined.

Fold in the sour cream and melted white chocolate until smooth.

Gently fold in the raspberries.

Divide the batter evenly among the prepared pans and smooth the tops.

Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes, then turn them out onto wire racks to cool completely.

For the frosting, beat the butter on medium speed until creamy, about 2 minutes. Gradually add the powdered sugar, beating until combined.

Add the heavy cream and vanilla extract, and beat on high speed for 3 minutes. Add the melted white chocolate and beat until well combined.

To assemble, place one cake layer on a serving plate and spread with frosting. Repeat with the second and third layers. Frost the top and sides of the cake with the remaining frosting.

Garnish with fresh raspberries and chill for 30 minutes before serving.