Step 1: Preheat and Prep
Let’s get rolling—crank your oven to 350°F (175°C) and feel the kitchen hum with promise. Grab two 9-inch round cake pans—grease them with butter, dust with flour, and line the bottoms with parchment (I love that extra slip!). Take a sec to breathe—this is gonna be a dreamy delight, and you’re already on your way.

Step 2: Whisk the Dry Mix
In a big mixing bowl, whisk 2 ½ cups all-purpose flour, 2 cups granulated sugar, 1 tbsp baking powder, and ½ tsp salt—give it a good stir (I love that floury puff!). It’s all dry and ready—set it aside and feel the cake vibes starting. This is the base of our fluffy dream!

Step 3: Beat the Wet Magic
Add 1 cup softened unsalted butter, 4 large eggs, 1 tbsp vanilla extract, and 1 cup heavy cream to the dry mix—start mixing on low ‘til combined, then crank to medium and beat ‘til smooth and fluffy (I grin every time it fluffs up!). Scrape the bowl—watch that batter turn velvety (my heart’s racing with that creamy swirl!). This is where the richness comes alive!

Step 4: Melt the White Chocolate
Chop 8 oz high-quality white chocolate—melt it in a heatproof bowl over simmering water or microwave in 20-second bursts, stirring each time (I love that creamy melt!). Let it cool a bit—fold it gently into the batter with a spatula (I feel fancy swirling it in!). This is the silky touch that makes it a dream.

Step 5: Fold in the Raspberries
Take 1 ½ cups fresh raspberries—fold them in gently, keeping them whole and even (I love those ruby pops peeking through!). Save the rest for later—don’t crush them (my kitchen’s buzzing with fruity joy!). This is the tart burst that seals the deal.

Step 6: Bake the Layers
Divide the batter evenly between your two pans—smooth the tops with an offset spatula (I feel artsy leveling it!). Bake for 30-35 minutes—check with a toothpick ‘til it’s clean (I watch them rise with glee!). Cool in the pans for 10 minutes, then turn onto racks—let them cool completely (I’m drooling already!).

Step 7: Assemble the Cake
Place one cooled layer on a plate—spread a thin layer of whipped cream or white chocolate ganache if you want (I love that extra creaminess!). Stack the second layer on top—frost the whole cake with your favorite frosting or glaze (I go wild with swirls!). This is where it turns into a tower of bliss.

Step 8: Garnish and Serve
Scatter the reserved ½ cup raspberries over the top—add white chocolate shavings for that wow factor (I sprinkle like it’s a party!). Slice and serve—room temp or chilled, that first bite’s gonna make you sigh (it’s pure dreamy joy, and you made it happen!). Pair it with tea or dig in—it’s celebration time!