Preheat the oven to 350 F. Line the bottom of 3-9” cake pans with parchment paper and spray with baking spray.

To make the cake batter, start by heating the heavy cream in a microwave safe bowl for 1 minute. Pour the heated heavy cream over ½ c white chocolate chips and let set for 1 minute to melt. Stir the mixture together until completely smooth. Set aside. In a large mixing bowl, whisk together the flour, baking powder, baking soda and salt. Set aside. Place the sugar, butter and shortening to the bowl of a stand mixer fitted with a paddle attachment. Beat together on high speed for 2 minutes or until fluffy and lighter in color. Next, add the egg whites and beat together until incorporated. Add in the milk, sour cream and vanilla and stir until combined. Next, add the flour mixture and white chocolate pudding mix and mix just until combined. Lastly, fold in the raspberries and 1 c white chocolate chips.

Evenly divide the cake batter between the prepared cake pans. Place the pans into the oven to bake for 40 minutes or until a toothpick inserted comes out clean or with slightly moist crumbs. Once baked, remove from the oven and place them onto a cooling rack to cool completely.

To make the frosting, place all of the ingredients, except the milk, into the bowl of a stand mixer fitted with a paddle attachment. Beat together on high speed for 2-3 minutes or until smooth and fluffy. Add the milk and continue whipping for 1 minute.

To make the ganache, heat the heavy cream in a microwave safe bowl for 1 minute. Pour the heated heavy cream over the white chocolate chips and let stand for 1 minute to allow the white chocolate chips to melt. Stir the mixture until a smooth and creamy ganache has formed. Set aside to cool completely.

To assemble the cake, start by placing a cake layer onto a cake stand. Use a rubber or offset spatula to spread about ⅔ c of frosting over the surface of the cake. Place a second layer of cake on top of the bottom cake layer. Frost the second layer then place the last layer of cake directly on top. Spread the remaining frosting over the top and sides of the cake and smooth out. Pour the ganache onto the top of the cake and spread to the edges so that it drips down the sides. Pile fresh raspberries on top.