Start by preheating your oven to 350°F (175°C). Grease and line two 9-inch cake pans with parchment paper. It’s the easiest way to ensure your cake won’t stick.

In a large mixing bowl, beat together the cold buttery spread and sugar until it’s light and fluffy. I love using a hand mixer for this, but a stand mixer will work just as well.

Next, add in the eggs, one at a time, mixing well after each addition. Add the vanilla extract and keep beating until it’s well incorporated.

In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, alternating with small splashes of milk (about 1/4 cup at a time). Keep mixing until everything is fully combined and the batter is smooth.

Divide the batter evenly between the prepared cake pans. Pop them into the oven and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. You’ll know it’s done when the cake is golden and springy to the touch.

While the cakes are cooling, make the frosting. In a heatproof bowl, melt the white chocolate either in the microwave or using a double boiler. Once it’s melted and smooth, let it cool for a few minutes.

In another bowl, beat together the softened butter and cream cheese until they’re soft and creamy. Slowly add the powdered sugar, one tablespoon at a time, until it’s smooth and thick.

Pour in the cooled white chocolate and continue to beat until everything is fully incorporated. This frosting should be thick, creamy, and oh-so-delicious.

Once your cakes are completely cooled, frost the top of one layer generously. Place the second cake on top and continue frosting the top and sides.

For a special touch, sprinkle the top with freeze-dried raspberries. The pop of color and tartness pairs perfectly with the sweetness of the frosting.