Prepare the Cake:

1. Preheat the Oven:

   • Preheat your oven to 350°F (175°C). Grease and line an 8-inch round cake pan with parchment paper.

2. Mix the Dry Ingredients:

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

3. Cream the Butter and Sugar:

   • In a large bowl, beat the butter and sugar together until light and fluffy (about 3-4 minutes).

4. Add the Eggs and Vanilla:

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

5. Incorporate the Dry Ingredients and Milk:

   • Gradually add the dry ingredients to the wet mixture, alternating with the milk. Start and finish with the dry ingredients, mixing until just combined.

6. Add the White Chocolate:

   • Fold in the melted white chocolate until evenly distributed.

7. Bake the Cake:

   • Pour the batter into the prepared pan and smooth the top. Bake for 25-30 minutes, or until a toothpick inserted comes out clean with a few moist crumbs. If it browns too quickly, cover with foil during the last few minutes.

8. Cool the Cake:

   • Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.

Add the Raspberries:

1. Prepare the Raspberries:

   • Gently press the raspberries into the top of the cooled cake, arranging them evenly.

Drizzle with White Chocolate:

1. Melt the White Chocolate:

   • In a microwave-safe bowl, melt the remaining white chocolate in 20-second intervals, stirring between each.

2. Drizzle Over the Cake:

   • Drizzle the melted white chocolate generously over the cake, allowing it to drip down the sides for a beautiful effect.

Serve:

1. Slice and Serve:

   • Allow the drizzle to set, then slice and serve! For an added touch, serve with whipped cream or vanilla ice cream.