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

In a bowl, whisk together cake flour, baking powder, and salt; set aside.

In a mixing bowl, beat softened butter and sugar until light and fluffy (3-4 minutes).

Add eggs one at a time along with vanilla extract, mixing until smooth.

Gradually mix in dry ingredients and milk until just combined; avoid overmixing.

Gently fold in white chocolate chips and fresh raspberries.

Divide batter between prepared pans and bake for 25-30 minutes or until a toothpick comes out clean.

Allow cakes to cool before frosting with your favorite icing or whipped cream.