Preheat the Oven: Start by preheating your oven to 350°F (175°C).

Mix the Cake Ingredients: In a large mixing bowl, cream together the softened butter and sugar until light and fluffy. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.

Combine Dry and Wet Ingredients: In another bowl, whisk together flour, baking powder, and salt. Add this mixture to the butter-sugar mixture in three parts, alternately adding buttermilk until everything is just combined.

Pour and Bake: Grease and flour two 9-inch round cake pans. Pour the batter evenly into the pans and smooth the tops. Bake in your preheated oven for 25-30 minutes, or until a toothpick comes out clean.

Prepare the Frosting: While your cakes are cooling, melt the white chocolate chips in a microwave or double boiler. Let it cool slightly. In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold in the melted white chocolate and vanilla extract until well combined.

Make the Raspberry Sauce: In a small saucepan, combine raspberries, sugar, and lemon juice. Cook over medium heat for about 5 minutes, or until the raspberries break down and the sauce thickens slightly. Strain if desired for a smoother texture.

Layer and Assemble: Once the cakes are completely cooled, place one layer on a serving plate. Spread a layer of white chocolate frosting, then drizzle some raspberry sauce on top before adding the second layer. Frost the top and sides of the cake with the remaining frosting. Drizzle more raspberry sauce over the top for that perfect finishing touch.

Slice and Serve: Cut yourself a generous slice and enjoy!