1. Prepare Oven and Pans:

Preheat oven to 350°F (175°C).

Prepare two 9-inch round cake pans: grease and flour them, then line the bottoms with parchment paper rounds and grease the parchment paper as well. Set aside.

2. Melt White Chocolate:

Break or chop the white chocolate baking bars into small pieces. Place in a microwaveable bowl.

Heat in the microwave at 50% power, stirring every 20-30 seconds, until melted and smooth. Be very careful not to overheat.

Set the melted white chocolate aside to cool slightly while you prepare the batter.

3. Combine Dry Ingredients:

In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until evenly combined. Set aside.

4. Cream Butter and Sugar:

In a large bowl using a handheld electric mixer (or in the bowl of a stand mixer fitted with the paddle attachment), beat the softened butter on medium speed for 30 seconds until creamy.  

Slowly add the granulated sugar and beat on medium-high speed until the mixture is well combined, pale, and fluffy, about 3-5 minutes. Scrape down the sides of the bowl.

5. Add Eggs and Vanilla:

Add the room temperature eggs, one at a time, beating well after each addition until fully incorporated. Scrape down the bowl as needed.

Beat in the vanilla extract.

6. Alternate Dry Ingredients and Heavy Cream:

With the mixer on low speed, add the dry ingredients (flour mixture) to the butter/egg mixture in three additions, alternating with the heavy cream in two additions. Begin and end with the dry ingredients.

Mix only until just combined after each addition. Do not overmix.

7. Fold in White Chocolate and Raspberries:

Pour the slightly cooled melted white chocolate into the batter. Gently fold it in with a rubber spatula until just incorporated – some streaks might be okay.

Add 1 ½ cups of the fresh raspberries to the batter. Fold in very gently with the rubber spatula, ensuring they are evenly distributed but trying not to crush them.

8. Bake the Cakes:

Divide the batter evenly between the two prepared cake pans. Smooth the tops gently with an offset spatula.

Bake for 30-35 minutes, or until the tops are golden, the cakes spring back when lightly touched, and a toothpick inserted into the center comes out clean.

9. Cool the Cakes:

Take the cakes out of the oven and allow them to rest in the pans on wire racks for about 10 minutes.

After 10 minutes, carefully invert the cakes onto the wire racks, remove the parchment paper, and let them cool completely before assembling or frosting.

10. Assemble and Garnish (Simple Version):

Once the cakes are completely cooled, place one layer on a serving plate.

Spread a thin layer of whipped cream or white chocolate ganache over the top, if desired (recipe doesn’t provide frosting recipe, assumes optional).

Place the second cake layer on top.

Garnish the top generously with the reserved fresh raspberries (the remaining ½ cup). Add additional white chocolate shavings for a stunning finish, if you like.

Slice and serve!