– Preheat oven to 350°F (175°C). Grease and flour two 9-inch cake pans.
– In a bowl, whisk together flour, baking powder, and salt.
– In a large bowl, beat butter, oil, and sugar until fluffy. Add eggs one at a time, mixing well, then add vanilla.
– Stir in melted white chocolate.
– Add dry ingredients alternately with milk, mixing until smooth.
– Gently fold in raspberries.
– Divide batter into pans and bake 25–30 minutes or until a toothpick comes out clean. Cool completely.
– For frosting: beat butter until creamy, add powdered sugar gradually, then mix in melted white chocolate, heavy cream, and vanilla until fluffy.
– Frost cooled cakes, layer and cover completely. Decorate with extra raspberries and white chocolate shavings.
