Step 1

Preheat oven to 350°F. Spray three 8 inch cake pans with baking non-stick spray. Place an 8 inch parchment circle on the bottom of the pans. Spray again.

Step 2

In a mixing bowl, sift the flour, baking powder, and salt. Using a mixer, beat the butter and sugar together. Beat for 3 minutes on medium-high. Add in raspberry jello powder. Mix for 20 seconds. Scrape the bowl and mix until combined.

Step 3

Add in vanila and mix. Add in eggs and egg whites one at a time. Scrape bowl halfway through. Make sure all of the butter is mixed in.

Step 4

Add in 1/3 of the dry ingredients and half of the buttermilk. Mix until almost combined. Add in another 1/3 of the dry ingredients and the rest of the buttermilk. Then, add the rest of the dry ingredients. Mix until just combined. Scrape the bowl and mix again for 10 seconds.

Step 5

Pour batter evenly between the three cake pans by using a kitchen scale. Bake for 20-22 minutes. It is done baking when a toothpick inserted comes out clean.

Step 6

Let the cakes sit in the pans for 10 minutes. Then, transfer to a cooling rack. Allow the cakes to cool completely.

Step 7

In a saucepan over medium, mix the raspberries, sugar, and lemon juice. Heat until sugar is melted. Turn to medium-high. Heat for 2 minutes. Turn heat down to medium-low and cook for 20-22 minutes.

Step 8

Place a small ceramic plate in the freezer so it is cold. To test if jam is ready, place a small bit of jam on the plate. Wear gloves and push the jam with your finger to see if it wrinkles. It should slightly wrinkle. Take the jam off the heat.

Step 9

Add in the butter. Mix until it is melted. Let it sit in the saucepan for 20 minutes before storing.

Step 10

Pour white chocolate chips in a bowl. Heat heavy cream in a saucepan over medium-low heat. Heat until hot and steaming. Pour hot cream over white chocolate chips. Let it sit for 1 minute and 30 seconds.

Step 11

Mix the chocolate until combined and smooth. Heat the butter in the microwave until melted. Mix the butter with chocolate. If there are small white chocolate flecks, heat the chocolate in the microwave for 10 seconds. Mix thoroughly to see if everything is melted.

Step 12

Place white chocolate in the freezer. Every 10 minutes mix the chocolate. Keep doing this process until the chocolate is thick like pudding.

Step 13

Use a hand mixer to whip up the white chocolate. Beat on high for less than 30 seconds. Mix until it is fluffy. Don't over mix because it can split.

Step 14

Let butter sit on the counter for 30 minutes. This will allow the butter to be slightly cold. While waiting for the butter, sift the powdered sugar.

Step 15

Using a mixer, beat the butter on medium-high for 2 minutes. The butter should be light and fluffy. Very slowly, add in the powdered sugar. Mix until combined.

Step 16

Chop white chocolate into small pieces and place in a bowl. Heat for 30 seconds. Then, stir. Heat in 15 second intervals until the chocolate starts to melt. Make sure to stir in between. Then, heat in 10 second intervals until it is melted while stirring in between.

Step 17

Pour in white chocolate, heavy cream, vanilla, and salt. Mix on low until combined. Beat on high for 4 minutes. Scrape the bowl and mix for 30 seconds.

Step 18

Place frosting in the fridge for 15 minutes. Then, stir with a wooden spoon to get rid of air bubbles.

Step 19

Place first layer bottom side down. Pipe a double layer of frosting around the edge of the cake to create a barrier. Smooth half of the white chocolate ganache on the cake. Spread half of the jam on top of the white chocolate. Spread until smooth and even.

Step 20

Repeat with the second layer. Place the last layer with the bottom side up. Apply a small layer of frosting around the cake for the crumb coat layer. Freeze for 15 minutes.

Step 21

Frost the rest of the cake until smooth. Top the cake with fresh raspberries, white chocolate chips, and white chocolate squares.