1. Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans.
2. In a large bowl, cream together the butter and sugar until light and fluffy.
3. Add the eggs one at a time, mixing well after each addition.
4. Stir in the vanilla extract.
5. In another bowl, combine the flour and baking powder.
6. Gradually add the dry ingredients to the wet mixture, alternating with the milk, and mix until just combined.
7. Fold in the raspberries and white chocolate chips gently.
8. Divide the batter evenly between the prepared cake pans.
9. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
10. Let the cakes cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
11. Once cooled, frost with white chocolate ganache if desired.

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