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

2️⃣ Combine Dry Ingredients:
In a large bowl, whisk together the flour, sugar, baking powder, and salt until well mixed.

3️⃣ Mix in Wet Ingredients:
Add the softened butter, eggs, and vanilla extract to the dry ingredients. Using an electric mixer on medium speed, beat the mixture until it becomes smooth, creamy, and well combined.

4️⃣ Divide and Bake:
Divide the batter evenly among the three prepared cake pans. Bake for 25-30 minutes, or until a toothpick inserted into the center of each cake comes out clean. Allow the cakes to cool in the pans for about 10 minutes, then transfer them to wire racks to cool completely.

5️⃣ Prepare White Chocolate Cream Filling:
While the cakes are cooling, melt the white chocolate in a double boiler or microwave, stirring until smooth. Let it cool slightly. In a separate bowl, whip the heavy cream until soft peaks form, then gently fold in the melted white chocolate until well combined and smooth.

6️⃣ Assemble the Cake Layers with Raspberry Filling:
Once the cakes are completely cool, place one cake layer on a serving plate. Spread a portion of the white chocolate cream on top, then sprinkle a layer of mashed or whole raspberries. Repeat with the remaining layers, creating a beautiful raspberry-filled stack.

7️⃣ Frost the Cake:
Use the remaining white chocolate cream to frost the top and sides of the cake. Smooth out the frosting for a clean finish.

8️⃣ Decorate and Serve:
Garnish the cake with the remaining fresh raspberries on top. Chill the cake briefly to set the frosting, if desired, and serve!