Preheat your oven to 350°F (175°C). Prepare three 8-inch round cake pans by greasing them and placing parchment paper at the bottom for easy removal.

In a large mixing bowl, whisk together 2 cups of all-purpose flour, 1 tablespoon of baking powder, and ½ teaspoon of salt until well combined.

In a separate bowl, beat ¾ cup of softened unsalted butter and 1 ¾ cups of granulated sugar together until the mixture is light and fluffy, about 3-5 minutes.

Add 4 large eggs, 1 tablespoon of vanilla extract, and 1 cup of melted white chocolate chips to the creamed mixture. Mix well on low speed until fully incorporated.

Gradually add the flour mixture to your wet ingredients, alternating with 1 cup of whole milk. Start and end with the dry ingredients, mixing until just combined.

Divide the batter evenly among the three prepared cake pans. Bake for about 28-30 minutes, or until a toothpick inserted into the centers comes out clean.

In a medium saucepan over medium heat, combine 2 cups of fresh or frozen raspberries, ½ cup of sugar, 1 tablespoon of lemon juice, and 2 tablespoons of cornstarch. Stir constantly until the mixture thickens and bubbles, about 5-7 minutes.

After baking, allow the cakes to cool in their pans for 10 minutes before transferring them to a wire rack to cool completely.

In a large bowl, beat ½ cup of softened unsalted butter until creamy. Gradually add 3 cups of powdered sugar while mixing, then incorporate ½ cup of cooled melted white chocolate and a splash of milk until the frosting reaches your desired consistency.

Once the cakes and raspberry filling are fully cool, place one cake layer on a serving plate. Spread a layer of raspberry filling followed by a layer of frosting. Repeat with the second layer and top with the final cake layer.

To finish, garnish your cake with fresh raspberries and white chocolate curls for an elegant touch.