Step 1: Prep Your Oven and Pans

• Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, then line the bottoms with parchment paper rounds for extra insurance.

Step 2: Make the Cake Batter

• In a large mixing bowl, beat together the softened butter and sugar until light and fluffy (about 2–3 minutes).
• Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
• In a separate bowl, whisk together the flour, baking powder, and salt.
• Add the dry ingredients to the wet mixture in batches, alternating with the milk. Mix gently until just combined.
• Fold in the white chocolate chips and fresh raspberries carefully to avoid breaking up the berries.

Step 3: Bake the Cakes

• Divide the batter evenly between the two prepared pans.
• Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean.
• Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.

Tip: To prevent your raspberries from sinking, lightly toss them in flour before folding them into the batter.

Step 4: Make the Whipped Cream Frosting

• In a chilled mixing bowl, combine the heavy whipping cream, powdered sugar, and vanilla extract.
• Beat on medium-high speed until soft peaks form. Do not overwhip.

Step 5: Assemble the Dream Cake

• Place one cooled cake layer on your serving platter.
• Spread an even layer of whipped cream over the top.
• Add the second cake layer and frost the top and sides with the remaining whipped cream.
• Garnish with fresh raspberries and white chocolate shavings or curls.