. Preheat Oven & Prepare Pans:

Preheat oven to 350°F (175°C).

Grease and flour three 8-inch cake pans or line with parchment paper.

2. Make the Cake Batter:

In a medium bowl, whisk together flour, baking powder, and salt.

In a large bowl, cream butter and sugar until light and fluffy (about 3 minutes).

Add eggs one at a time, beating well after each addition. Mix in vanilla.

Combine buttermilk and sour cream in a separate cup.

Add flour mixture and buttermilk mixture to the batter in alternating additions, starting and ending with the dry.

Gently fold in raspberries and white chocolate chips, if using.

3. Bake the Cakes:

Divide batter evenly among prepared pans.

Bake for 25–30 minutes or until a toothpick inserted into the center comes out clean.

Cool in pans for 10 minutes, then transfer to a wire rack to cool completely.

4. Prepare Ganache or Frosting:

For Ganache:

Heat cream until just simmering. Pour over chopped white chocolate. Let sit 2 minutes, then stir until smooth. Cool until spreadable.

For Buttercream Frosting:

Beat softened butter until fluffy. Add powdered sugar in batches, then mix in melted white chocolate and vanilla until smooth.

5. Assemble the Cake:

Place one cake layer on a serving plate. Spread with frosting or ganache.

Add second layer and repeat. Top with third layer and frost the entire cake.

Garnish with fresh raspberries and white chocolate curls, if desired.