Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
In a mixing bowl, cream together the butter and sugar until light and fluffy.
Beat in the eggs, one at a time, then stir in the vanilla extract.
Combine the flour, baking powder, and salt; gradually mix into the wet ingredients.
Fold in the milk until the batter is smooth.
Gently fold in the raspberries and white chocolate chips.
Pour the batter into the prepared cake pan and spread it evenly.
Bake in the preheated oven for 30-35 minutes or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.