Step 1: Make the Cake

1. Preheat oven to 350°F (175°C). Grease and line two 8-inch cake pans with parchment paper.
2. In a bowl, whisk together flour, baking powder, and salt. Set aside.
3. In a large bowl, beat butter and sugar until light and fluffy (2-3 minutes).
4. Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
5. Mix in melted white chocolate until smooth.
6. Alternately add the flour mixture and milk, beginning and ending with flour, mixing until just combined.
7. Gently fold in the raspberries, being careful not to overmix.
8. Divide the batter evenly between the prepared cake pans.
9. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
10. Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.

Step 2: Make the Raspberry Compote

11. In a saucepan over medium heat, combine raspberries, sugar, and lemon juice. Stir and cook for 5 minutes, until the raspberries break down.
12. If a thicker consistency is desired, add the cornstarch mixture and stir until thickened.
13. Remove from heat and let cool completely.

Step 3: Make the White Chocolate Buttercream

14. In a large bowl, beat butter until creamy (2 minutes).
15. Add melted white chocolate and mix until combined.
16. Gradually add powdered sugar, beating until smooth.
17. Mix in vanilla extract and heavy cream, beating until fluffy.

Step 4: Assemble the Cake

18. Place one cooled cake layer on a serving plate. Spread a thin layer of white chocolate buttercream and raspberry compote on top.
19. Add the second cake layer and frost the entire cake with the remaining buttercream.
20. Drizzle with the remaining raspberry compote and garnish with fresh raspberries and white chocolate shavings.

Step 5: Serve & Enjoy!

21. Chill the cake for 30 minutes before slicing for the best texture.