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Preheat your oven to 350°F (175°C) and grease and flour two 9-inch round cake pans.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
In a large bowl, beat the softened butter and sugar together until light and fluffy. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Stir in the melted white chocolate until combined.
Divide the batter evenly between the prepared pans and bake for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean. Let the cakes cool in the pans for 10 minutes, then remove from the pans and allow them to cool completely on a wire rack.
Make the Raspberry Sauce:
In a small saucepan, combine the raspberries, sugar, and lemon juice. Cook over medium heat for about 5-7 minutes, stirring occasionally, until the raspberries break down and the mixture thickens. Remove from heat and let cool. Once cooled, strain the sauce through a fine mesh sieve to remove the seeds, if desired.
Prepare the White Chocolate Frosting:
In a heatproof bowl, melt the white chocolate over a double boiler or in the microwave, stirring until smooth. Let it cool to room temperature.
In a large bowl, beat the softened butter until creamy. Gradually add the powdered sugar, one cup at a time, until fully incorporated. Add the melted white chocolate, milk, and vanilla extract, and beat until the frosting is smooth and fluffy.
Assemble the Cake:
Once the cakes have cooled completely, place one layer on a serving platter. Spread a thin layer of raspberry sauce over the top. Then, spread a layer of white chocolate frosting over the raspberry sauce. Place the second cake layer on top and repeat the process, frosting the top and sides of the cake. Garnish with fresh raspberries and a drizzle of raspberry sauce if desired.
Serving and Storage Tips:
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