Preheat your oven to 180°C or 350°F. Line two round cake tins with baking paper. Grease them lightly with butter. This helps the cake come out easily after baking. Preparing tins first makes baking smoother and stress-free later in the process.

In a large bowl, add softened butter and caster sugar. Beat them together until light and fluffy. This step is very important for a soft cake texture. Keep mixing for about three to five minutes. The mixture should look pale and creamy.

Now add eggs one at a time into the mixture. Beat well after each addition to avoid curdling. Add vanilla extract for extra flavor. If the mixture looks slightly split, do not worry. It will come together once flour is added later.

Sift flour and baking powder into the bowl. Gently fold everything together using a spatula. Add milk to keep the batter smooth and soft. Do not overmix, as it can make the cake dense. The batter should look thick but smooth.

Now gently fold in white chocolate pieces. Add fresh raspberries carefully to avoid breaking them. Mix lightly so fruit spreads evenly in the batter. This step gives the cake its beautiful fruity bursts and creamy chocolate flavor in every slice.

Divide the batter evenly between the two tins. Smooth the top gently with a spatula. Place in the oven and bake for 30 to 35 minutes. Check with a toothpick; it should come out clean. Let cakes cool in tins for 10 minutes.

Remove cakes from tins and place them on a cooling rack. Let them cool completely before decorating. This prevents melting of chocolate icing later. Once cooled, place one cake layer on a serving plate. Get ready for assembling the final cake.

Spread melted white chocolate over the first layer. Add the second cake layer on top carefully. Drizzle or spread more white chocolate on top. Decorate with fresh raspberries and a light dusting of icing sugar. The cake should look elegant and fresh.