Creating the White Chocolate Raspberry Cake may seem complex, but following these simple steps will guide you through the process effortlessly:

1. Preheat Oven: Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans.

2. Mix Dry Ingredients: In a large bowl, whisk together the flour, baking powder, and salt.

3. Cream Butter and Sugar: In another bowl, beat the softened butter and granulated sugar together until light and fluffy.

4. Add Eggs and Vanilla: Add the eggs one at a time, mixing well after each addition, followed by the vanilla extract.

5. Incorporate Dry Ingredients: Gradually add the dry ingredient mixture, alternating with the milk. Mix until well combined and smooth.

6. Melt White Chocolate: In a microwave-safe bowl, melt the white chocolate chips in 30-second intervals, stirring in between until fully melted. Let cool slightly.

7. Fold in White Chocolate: Gently fold the melted white chocolate into the batter until fully incorporated.

8. Add Raspberries: Carefully fold in the fresh raspberries to ensure they stay intact.

9. Divide Batter: Pour the batter evenly into the three prepared cake pans.

10. Bake: Place the pans in the preheated oven and bake for 30-35 minutes. A toothpick inserted into the center should come out clean.

11. Cool: Let the cakes cool in the pans for 10-15 minutes, then transfer them to wire racks to cool completely.

12. Prepare Frosting: In a mixing bowl, beat the heavy cream until it begins to thicken. Gradually add the powdered sugar and vanilla extract. Continue beating until stiff peaks form.

13. Assemble the Cake: Place one cake layer on a serving plate. Spread a layer of frosting on top. Add the second layer and repeat. Top with the final cake layer and frost the entire cake.

14. Decorate: Decorate with additional fresh raspberries on top, and you can sprinkle some white chocolate shavings if desired.

These steps will lead you to create an extraordinary White Chocolate Raspberry Cake that is sure to amaze anyone who tries it!