Raspberry and White Chocolate Cake with Buttercream

Cake Batter Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. 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 extract. Combine the flour, baking powder, baking soda, and salt; gradually mix into the creamed mixture alternately with the buttermilk. Gently fold in the fresh raspberries and white chocolate chips.

Baking Pour the batter into the prepared cake pans. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Cool the cakes in the pans for 10 minutes, then transfer to a wire rack to cool completely.

Buttercream Frosting In a large bowl, beat the butter until smooth. Gradually add the confectioners' sugar and beat until fluffy. Add the vanilla extract and heavy cream, and beat until well combined.

Assembly Once the cakes have cooled, place one cake layer on a serving plate. Spread a layer of buttercream over the top. Place the second cake layer on top and cover the entire cake with the remaining buttercream. Decorate with fresh raspberries and white chocolate shavings.