1️⃣ Prepare the pans: Preheat the oven to 350°F (175°C). Grease and flour three 9-inch cake pans to prevent sticking.

2️⃣ Mix dry ingredients: In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.

3️⃣ Cream the wet ingredients: Add the softened butter, eggs, and vanilla extract to the dry ingredients. Beat on medium speed until the mixture is creamy and smooth.

4️⃣ Divide and bake: Evenly divide the batter among the three prepared cake 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, then transfer them to wire racks to cool completely.

5️⃣ Make the white chocolate cream: While the cakes cool, melt the white chocolate using a double boiler or microwave in short intervals, stirring until smooth. Let it cool slightly. Whip the heavy cream in a separate bowl until soft peaks form. Gently fold the cooled white chocolate into the whipped cream until combined.

6️⃣ Assemble the cake: Place the first cake layer on a serving plate. Spread a thin layer of white chocolate cream on top, then add a layer of mashed raspberries or sprinkle fresh ones. Repeat with the second layer. Top with the final cake layer.

7️⃣ Frost and decorate: Spread the remaining white chocolate cream over the top and sides of the cake. Decorate with the remaining fresh raspberries for a stunning finish.