Preheat the Oven and Prepare the Pans

• Preheat your oven to 350°F (175°C).
• Grease and flour three 9-inch cake pans, or line them with parchment paper.

2. Mix the Dry Ingredients

• In a large bowl, whisk together the flour, granulated sugar, baking powder, and salt.

3. Combine the Wet Ingredients

• Add softened butter, eggs, and vanilla extract to the dry ingredients.
• Beat on medium speed until creamy and well combined.

4. Divide and Bake

• Evenly divide the batter among the prepared cake pans.
• Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
• Let the cakes cool in the pans for 10 minutes, then transfer them to wire racks to cool completely.

5. Prepare the White Chocolate Cream Frosting

• Melt the white chocolate using a double boiler or microwave. Stir until smooth and let it cool slightly.
• In a chilled bowl, whip the heavy cream until soft peaks form.
• Gently fold the cooled white chocolate into the whipped cream until fully combined.

6. Assemble the Cake

• Place one cake layer on a serving platter. Spread a layer of mashed raspberries over the top.
• Repeat with the second cake layer and more raspberries.
• Place the third cake layer on top and frost the entire cake with the white chocolate cream frosting.

7. Decorate

• Top the cake with fresh raspberries and white chocolate shavings for a beautiful presentation.