Preheat your oven to 350°F (175°C).

Grease and flour two 9-inch round cake pans.

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt until combined.

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

Add the eggs one at a time, beating well after each addition. Mix in 1 teaspoon vanilla extract.

In a separate bowl, combine the whole milk and sour cream until smooth.

Gradually add the dry ingredients to the butter mixture, alternating with the milk mixture (starting and ending with dry ingredients).

Beat on low speed until just combined. Fold in the melted white chocolate gently.

Divide the batter evenly between the pans and smooth the tops.

Bake for 25-30 minutes or until a toothpick comes out clean.

Cool the cakes in pans for 10 minutes, then transfer to a cooling rack.

While the cakes cool, mash the fresh raspberries and mix with raspberry jam until smooth.

For the whipped cream, beat the heavy whipping cream, powdered sugar, and 1 teaspoon vanilla in a bowl on high speed until stiff peaks form.

Once cooled, place one cake layer on a platter and spread with raspberry filling followed by whipped cream.

Add the second layer, press gently, and frost with the remaining whipped cream.

Garnish with fresh raspberries and chill in the fridge for at least 1 hour before serving.