1. Preheat oven to 350°F (175°C). Grease and line two 6-inch round cake pans with parchment paper.

2. In a medium bowl, whisk together 1 1/2 cups flour and 1 1/2 teaspoons baking powder.

3. In a large bowl, beat 1/2 cup butter and 1 cup sugar until light and fluffy.

4. Add 2 eggs, one at a time, mixing well.

5. Mix in 1/2 cup sour cream and 1 teaspoon vanilla.

6. Alternate adding dry ingredients with 1/3 cup milk, mixing until just combined.

7. Toss 1 cup raspberries in 1 tablespoon flour, then gently fold into batter.

8. Divide batter into pans and bake for 28–32 minutes or until a toothpick comes out clean.

9. Cool in pans 10 minutes, then transfer to racks to cool completely.

10. Melt 4 oz white chocolate and let it cool slightly.

11. In a large bowl, beat 8 oz cream cheese until smooth. Add 1/4 cup butter and beat again.

12. Mix in melted white chocolate, then gradually add 2 cups powdered sugar to make frosting.

13. Stack one cake layer, frost the top, then add second layer and frost all over.

14. For ganache, melt 1/3 cup white chocolate with 2 tablespoons heavy cream, let cool slightly.

15. Spoon ganache around edges to drip.

16. Pipe frosting swirls on top and decorate with fresh raspberries. Chill before slicing.