Prepare the Cake:

1. Preheat the Oven:
   Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line the bottoms with parchment paper.

2. Mix the Dry Ingredients:
   In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.

3. Cream the Butter and Sugar:
   In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy (about 3-4 minutes).

4. Add the Eggs and Vanilla:
   Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.

5. Add the Wet and Dry Ingredients:
   Gradually add the flour mixture in three parts, alternating with the milk, starting and ending with the flour mixture. Mix until just combined.

6. Add the White Chocolate:
   Stir in the melted white chocolate chips until the batter is smooth.

7. Bake the Cake:
   Divide the batter evenly between the prepared cake pans. Bake for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean. Allow the cakes to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.

Make the White Chocolate Raspberry Filling:

1. Whip the Cream:
   In a large bowl, beat the heavy whipping cream with the powdered sugar and vanilla extract until soft peaks form.

2. Add the White Chocolate:
   Gently fold in the melted white chocolate until well combined. Set aside.

Make the Raspberry Sauce:

1. Cook the Raspberries:
   In a small saucepan, combine the raspberries, sugar, and water over medium heat. Stir occasionally and cook until the raspberries break down and the sauce thickens, about 5-7 minutes. Remove from heat and let it cool.

Make the Frosting:

1. Beat the Butter and Sugar:
   In a large bowl, beat the softened butter until creamy. Gradually add the powdered sugar, one cup at a time, beating well between each addition.

2. Add the White Chocolate:
   Stir in the melted white chocolate, vanilla extract, salt, and heavy cream (or milk) until the frosting reaches a smooth and spreadable consistency. If the frosting is too thick, add a little more heavy cream; if it’s too thin, add more powdered sugar.

Assemble the Cake:

1. Layer the Cake:
   Place one cake layer on a serving plate or cake stand. Spread a layer of white chocolate raspberry filling over the cake. Top with a few spoonfuls of raspberry sauce, then place the second cake layer on top.

2. Frost the Cake:
   Frost the top and sides of the cake with the white chocolate frosting. Smooth it out with a spatula.

3. Garnish:
   Drizzle any remaining raspberry sauce over the top of the cake, then decorate with fresh raspberries and shaved white chocolate if desired.

Serve and Enjoy:

1. Chill and Serve:
   Chill the cake in the fridge for 30 minutes before serving to allow the flavors to set. Slice and enjoy this dreamy, fruity cake!