Preheat your oven to 350°F (175°C). Grease and flour a round cake pan.

In a bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract. In another bowl, mix the flour, baking powder, and salt. Gradually add the flour mixture to the creamed mixture alternately with milk, starting and ending with the flour. Mix until just combined.

Gently fold in the raspberries into the batter.

Pour the batter into the prepared cake pan and smooth the top. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.

In a small saucepan, heat the heavy cream until it just begins to simmer. Remove from heat and add chopped white chocolate, stirring until smooth and melted. Let cool slightly to thicken.

Once the cake is fully cool, pour the white chocolate ganache over the top, allowing it to drip down the sides. Garnish with grated white chocolate and fresh raspberries.

Allow the ganache to set slightly before serving.