• Preheat the oven to 175°C (350°F) and grease two 8-inch cake pans.
• In a mixing bowl, whisk together the flour, baking powder, and salt.
• In a separate bowl, beat the butter and sugar until light and fluffy.
• Add the eggs one at a time, beating well after each addition.
• Mix in the vanilla extract.
• Gradually add the dry ingredients, alternating with the milk, mixing until combined.
• Fold in the melted white chocolate.
• Divide the batter evenly between the prepared cake pans.
• Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
• Let the cakes cool in the pans for 10 minutes before transferring to a wire rack to cool completely.

For the frosting:

• Beat the butter until creamy, then gradually add the powdered sugar.
• Mix in the melted white chocolate, vanilla extract, and heavy cream, beating until smooth and fluffy.
• Once the cakes are fully cooled, frost the layers and decorate as desired.