Raspberry Cake Layer with White Chocolate Raspberry Sauce Frosting 

1. Preheat & Prep: Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.
2. Cake Batter: In a bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla.
3. Dry Ingredients: In another bowl, combine flour, baking powder, and salt. Gradually add this to the creamed mixture, alternating with milk, beginning and ending with the dry ingredients. Fold in the raspberries gently.
4. Bake: Divide the batter evenly between the prepared pans. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Let cool in pans for 10 minutes, then transfer to wire racks to cool completely.
5. Frosting Prep: In a saucepan, heat the white chocolate and heavy cream over low heat until melted and smooth. Let cool to room temperature.
6. Mix Frosting: In a large bowl, beat the butter until creamy. Gradually add powdered sugar, beating until smooth. Add the cooled white chocolate mixture and raspberry puree, beating until light and fluffy.
7. Assemble: Place one cake layer on a serving plate. Spread a layer of frosting on top. Place the second cake layer over the frosting and spread the remaining frosting over the top and sides of the cake.
8. Serve: Garnish with fresh raspberries if desired. Slice and enjoy!