Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.

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

In a large bowl, cream the softened butter and sugar until light and fluffy.

Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.

Alternate adding the dry ingredient mixture and the milk, starting and ending with the dry ingredients. Mix until just combined.

Gently fold in the white chocolate chips and raspberries, being careful not to overmix.

Divide the batter evenly between the prepared pans and bake for 30-35 minutes, or until a toothpick comes out clean.

Once baked, let the cakes cool in the pans for 10 minutes before transferring them to a wire rack.

Once completely cool, frost with a white chocolate frosting and garnish with additional raspberries if desired.