Preheat your oven to 350°F (175°C) and grease and flour two 9-inch round cake pans.

In a large mixing bowl, cream together the softened butter and granulated sugar using an electric mixer for about 3-4 minutes until light and fluffy.

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

In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add this dry mixture to the wet mixture, alternating with the milk, mixing until just combined.

Gently fold in the white chocolate chips and fresh raspberries, being careful not to break the raspberries.

Pour the batter evenly into the prepared cake pans and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.

Let the cakes cool in the pans for about 10 minutes, then transfer to a wire rack to cool completely.

To make the white chocolate ganache, chop 1 cup of white chocolate and place it in a heatproof bowl. Heat 1/2 cup of heavy cream in a saucepan until it simmers, then pour over the chocolate and stir until smooth.

For the caramel drizzle, combine 1 cup of granulated sugar and 1/4 cup of unsalted butter in a saucepan over medium heat. Stir until melted and bubbling.

Carefully add 1/2 cup of heavy cream while stirring continuously. Remove from heat and stir in 1 teaspoon of vanilla extract and a pinch of salt. Let cool slightly.

Assemble the cake by placing one layer on a serving plate, spreading a layer of white chocolate ganache on top, then adding the second layer. Drizzle the warm caramel sauce over the top.

Garnish with additional raspberries or white chocolate shavings if desired.