Step 1: Bake the Cake

1. 1. Preheat oven to 350°F (175°C) and grease a 9×13-inch baking dish.

1. 1. In a bowl, mix white cake mix, milk, melted butter, eggs, and vanilla extract until smooth.

1. 1. Pour the batter into the prepared pan and bake for 25-30 minutes, or until a toothpick comes out clean.

1. 1. Let the cake cool for 10 minutes before poking holes all over with the handle of a wooden spoon.

Step 2: Prepare the White Chocolate Filling

1. 1. In a saucepan, heat heavy cream over medium heat until warm (do not boil).

1. 1. Remove from heat and add white chocolate chips. Let sit for 1 minute, then stir until melted and smooth.

1. 1. Pour the warm white chocolate filling over the cake, making sure it fills the holes.

1. 1. Refrigerate for 30 minutes to let the flavors soak in.

Step 3: Make the Raspberry Topping

1. 1. In a small saucepan, combine raspberries, sugar, cornstarch, and water.

1. 1. Cook over medium heat, stirring until the raspberries break down and the sauce thickens (about 5 minutes).

1. 1. Strain the mixture through a sieve for a smooth topping (optional).

1. 1. Let cool, then spread over the cake.

Step 4: Whip the Frosting

1. 1. In a chilled mixing bowl, beat heavy whipping cream, powdered sugar, and vanilla until stiff peaks form.

1. 1. Spread the whipped cream evenly over the raspberry layer.

Step 5: Garnish & Serve

1. 1. Top with fresh raspberries and white chocolate shavings.

1. 1. Dust with powdered sugar for an elegant touch.

1. Slice and serve chilled for the best flavor and texture!