Preheat your oven to 350°F (175°C).

Grease and flour your two 9-inch round cake pans.

In a microwave-safe bowl, melt the white chocolate chips in 30-second intervals, stirring until smooth.

In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.

Beat in the eggs one at a time, then add the vanilla extract.

In another bowl, whisk together the flour, baking powder, and salt.

Gradually add the dry mixture to the wet ingredients, alternating with the whole milk.

Gently fold the melted white chocolate into the batter until just combined.

Pour the batter evenly into the prepared cake pans.

Bake for 30 minutes or until a toothpick inserted into the center comes out clean.

Allow the cakes to cool in the pans for 10 minutes before transferring to a cooling rack.