Preparation Steps

• Preheat oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.
• In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
• Beat in the eggs one at a time, then stir in the vanilla extract and melted white chocolate.
• In a separate bowl, whisk together the flour, baking soda, and salt.
• Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients.
• Divide the batter evenly between the prepared cake pans. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
• Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
• To make the raspberry filling, combine raspberries, sugar, and lemon juice in a small saucepan. Cook over medium heat, stirring occasionally, until raspberries break down and the mixture thickens, about 10-15 minutes. Let cool.
• To make the white chocolate buttercream, beat softened butter until creamy. Gradually add powdered sugar, alternating with heavy cream, until smooth and spreadable. Beat in melted white chocolate and vanilla extract.
• Assemble the cake: Place one cake layer on a serving plate. Spread a generous amount of raspberry filling over the cake. Top with the second cake layer. Frost the entire cake with white chocolate buttercream.