Preheat your oven to 350°F (175°C) and grease and flour two 9-inch round cake pans.

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

Cream the butter and sugar in a large bowl until light and fluffy, about 3-4 minutes. Add the eggs one at a time and mix in the vanilla extract.

Combine the whole milk and sour cream in a separate bowl. Alternate adding the dry ingredients and the wet ingredients to the butter mixture, mixing until just combined.

Gently fold in the melted white chocolate.

Divide the batter between the prepared pans and bake for 25-30 minutes.

Let the cakes cool in the pans for about 10 minutes before transferring them to a wire rack to cool completely.

Mash the fresh raspberries and mix them with the raspberry jam.

Whip the heavy cream with powdered sugar until stiff peaks form.

Place one cake layer on a serving platter, spread raspberry filling on top, and layer with whipped cream. Repeat with the second layer.

Frost the top and sides of the cake with the remaining whipped cream.

Chill the assembled cake in the refrigerator for at least 1 hour before serving.