📖 Instructions

1. **Preheat the oven and prepare pans:** Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. Alternatively, you can line the bottoms with parchment paper rounds for easy removal. Trust me on this, it'll save you a headache later.
2. **Cream butter and sugar:** In a large bowl, cream together 1 cup (2 sticks) of unsalted butter, softened, and 1 3/4 cups of granulated sugar until light and fluffy. This usually takes about 3-5 minutes with an electric mixer. Don't rush this step – it's crucial for a tender cake!
3. **Incorporate eggs and vanilla:** Beat in 4 large eggs, one at a time, followed by 1 teaspoon of vanilla extract. Make sure each egg is fully incorporated before adding the next. Scrape down the sides of the bowl as needed to ensure everything is evenly mixed.
4. **Melt white chocolate:** In a heatproof bowl set over a saucepan of simmering water (or in the microwave in 30-second intervals), melt 6 ounces of high-quality white chocolate, stirring until smooth. Let it cool slightly. Don't let the chocolate overheat, or it can seize up.
5. **Add melted white chocolate to batter:** Gradually add the cooled melted white chocolate to the butter-sugar mixture, mixing until well combined. The batter might look slightly curdled at this point, but don't worry, it will come together as you add the dry ingredients.
6. **Combine dry ingredients:** In a separate bowl, whisk together 3 cups of all-purpose flour, 2 1/2 teaspoons of baking powder, and 1/2 teaspoon of salt. Whisking ensures that the baking powder and salt are evenly distributed throughout the flour.
7. **Alternate adding dry and wet ingredients:** Gradually add the dry ingredients to the wet ingredients, alternating with 1 cup of milk, beginning and ending with the dry ingredients. Mix until just combined. Be careful not to overmix – overmixing develops the gluten in the flour, resulting in a tough cake.
8. **Fold in raspberries:** Gently fold in 1 1/2 cups of fresh raspberries. Be gentle so you don't crush them. I like to reserve a few raspberries for decorating the cake later.
9. **Divide batter and bake:** 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. Every oven is different, so keep an eye on them!
10. **Cool cakes:** Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely. Make sure the cakes are completely cool before frosting – otherwise, the frosting will melt.
11. **Prepare white chocolate buttercream:** While the cakes are cooling, make the white chocolate buttercream. In a large bowl, cream together 1 cup (2 sticks) of unsalted butter, softened, and 4 cups of powdered sugar until light and fluffy. Beat in 4 ounces of melted and cooled white chocolate and 2-3 tablespoons of milk until smooth and creamy. If the frosting is too thick, add more milk, 1 tablespoon at a time. If it's too thin, add more powdered sugar.
12. **Assemble and frost the cake:** Once the cakes are completely cool, level the tops with a serrated knife if necessary. Place one cake layer on a serving plate or cake stand. Spread with a generous layer of white chocolate buttercream. Top with the second cake layer. Frost the entire cake with the remaining buttercream. Decorate with fresh raspberries, if desired.
13. **Chill and serve:** Chill the cake for at least 30 minutes before serving to allow the frosting to set. This makes it easier to slice. Slice, serve, and enjoy the white chocolate raspberry bliss!