Preheat the oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper.

In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.

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

Add eggs one at a time, mixing well after each addition. Stir in the vanilla extract.

Mix in the buttermilk, sour cream, and melted white chocolate until smooth.

Gradually fold the dry ingredients into the wet mixture until just combined. Do not overmix.

Gently fold in the raspberries with a spatula.

Divide the batter evenly into the prepared pans.

Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.

Let cakes cool in pans for 10 minutes, then transfer to wire racks to cool completely.

Frost, layer, and garnish with white chocolate shavings and fresh raspberries before serving.