Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans.

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

In a large bowl, cream together the unsalted butter and granulated sugar until light and fluffy.

Beat in the eggs one at a time, followed by vanilla extract and melted white chocolate.

Gradually add the dry ingredients and milk alternately, starting and ending with flour.

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

While cooling, prepare the raspberry filling by cooking raspberries, sugar, and lemon juice until soft, then stir in a cornstarch slurry.

For the frosting, beat softened butter, add powdered sugar and vanilla, then mix in milk to achieve desired consistency.

Once cool, level the cake layers and assemble with raspberry filling and frosting, chilling to set.

Decorate with fresh raspberries, white chocolate curls, and mint leaves, then serve.