Prepare your workspace: Preheat your oven to 350°F (175°C). Grease three 8-inch round cake pans and line the bottoms with parchment paper. Trust me on the parchment paper – it's a game-changer for easy cake removal!

Mix dry ingredients: In a medium bowl, whisk together the flour, baking powder, and salt until well combined. Set this aside – we'll come back to it.

Cream butter and sugar: This is where the magic begins! In your stand mixer (or with a hand mixer), beat the butter and sugar on medium-high speed for a full 5 minutes until light and fluffy. Don't rush this step – it creates the air pockets that make your cake tender and fluffy.

Add eggs and flavorings: Add eggs one at a time, beating well after each addition. Then mix in the vanilla extract and almond extract. The almond extract is my secret weapon – it enhances both the raspberry and white chocolate flavors in a subtle but amazing way.

Incorporate white chocolate: Pour in your melted (but slightly cooled) white chocolate and mix until well combined. The chocolate should be fluid but not hot enough to melt your butter mixture.

Add dry and wet ingredients: With the mixer on low, add the flour mixture in three parts, alternating with the milk. Always start and end with the flour mixture (so it's flour, milk, flour, milk, flour). Mix just until combined – overmixing leads to tough cake!

Fold in berries: Using a rubber spatula, gently fold in the raspberries. If using fresh berries, be super gentle to avoid crushing them. If using frozen, work quickly before they thaw and bleed into the batter.

Bake to perfection: Divide the batter evenly among your prepared pans and smooth the tops. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out with just a few moist crumbs (not wet batter).

Cool completely: Let the cakes cool in the pans for 10 minutes, then remove and transfer to a wire rack to cool completely. Patience is key here – frosting a warm cake is a disaster waiting to happen!

Make raspberry filling: While cakes are cooling, combine raspberries, sugar, and lemon juice in a medium saucepan. Bring to a simmer over medium heat. In a small bowl, mix cornstarch and water until smooth, then pour into the simmering raspberry mixture. Cook, stirring constantly, until thickened (about 1-2 minutes). If you hate seeds (I get it!), strain through a fine mesh sieve. Cover and refrigerate until completely cool.

Prepare buttercream: Beat the butter until creamy and pale (about 3-4 minutes). Gradually add the sifted powdered sugar, mixing until fluffy. Add the cooled melted white chocolate and mix until well combined. Finally, beat in the heavy cream, vanilla extract, and salt until smooth and silky.

Assemble the cake: Level your cake layers if needed (a serrated knife works great). Place one layer on your serving plate, pipe a ring of buttercream around the edge to create a dam, and fill with half the raspberry filling. Add the second layer and repeat. Top with the final layer, bottom side up for a flat surface.

Frost and decorate: Apply a thin crumb coat of buttercream all over the cake and refrigerate for 15-20 minutes to set. Then apply the remaining buttercream and decorate with fresh raspberries and white chocolate curls.

Serve with style: For the best flavor and texture, let the cake sit at room temperature for about 30 minutes before serving. Then slice, serve, and prepare for compliments!