Preheat the oven to 350°F (175°C) and grease two 9-inch round cake pans.

In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.

Add eggs one at a time, mixing until fully incorporated.

Stir in vanilla extract until evenly combined.

In a separate bowl, whisk together the flour and baking powder.

Add the flour mixture and milk to the butter mixture alternately, mixing just until combined.

Gently fold in the fresh raspberries.

Pour the batter evenly into the prepared pans and bake for 25-30 minutes, or until a toothpick inserted comes out clean.

Allow the cakes to cool in the pans for 10 minutes, then turn out onto a wire rack to cool completely.

Heat the heavy cream until simmering, then pour over the chopped white chocolate.

Let it sit for a minute before stirring until smooth and glossy.

Spread a layer of ganache between the cooled cake layers, then coat the top and sides with the remaining ganache.

Refrigerate until the ganache sets.