Preheat oven to 350.

Pour dry ingredients for the cake (flour, sugar, cocoa powder, baking powder, baking soda, salt, and coffee) in a large mixing bowl/in your stand mixing bowl and mix together using the whisk attachment.

While mixing, gradually add in buttermilk and oil. Mix in eggs, one at a time.

While continuing to mix, add in vanilla extract and hot water. Make sure to scrape the sides of the mixer, and then mix once more until the cake batter is thoroughly blended.

Pour cake batter into 9x13 cake pan - because the whipped topping makes this a pretty tall cake, use a deeper cake pan if you're able. If you only have a normal sized 9x13 glass casserole dish, that'll do. :)

Bake in oven for 30-35 minutes. My cake needed right at 32 minutes in the oven.

Once you've tested the middle with a toothpick and it comes out clean, remove the cake from the oven and set it aside to begin cooling down. You still want it warm for this next step, but you don't need it piping hot!

In the meantime, pour the sweetened condensed milk & 2 c of raspberries into a sauce pan, stir, and place on the stove over medium heat. You can use fresh or frozen raspberries for this - either one works. If the raspberries are frozen, that's fine - you don't have to thaw them before this step (although you can). They'll thaw as they heat over the stove.

Heat up the sweetened condensed milk and the raspberries until the mixture is hot, stirring regularly. This should take about 5-8 minutes.

While the mixture is heating up over the stove, use the end of a wooden spoon to poke holes all around the cake. This is making room for the raspberry drizzle to seep into the cake.

Once the milk and raspberries are hot, remove the sauce pan from heat and set aside.

At this point, sprinkle the white chocolate chips evenly over the top of the cake. The cake should still be warm, so they'll melt down a bit, but they don't need to melt down all the way - they add a yummy crunch!

After you sprinkle the white chocolate chips all over the cake, pour the raspberry and sweetened condensed milk mixture over the cake and spread it out with a spatula. It'll be pretty thick.

Once you've finished putting the raspberry/milk mixture + extra raspberries on top of the cake, set cake aside and allow to cool to room temperature before moving to the refrigerator. Place cake in fridge and allow it to fully chill before adding the whipped topping.

After the cake is fully chilled, it's time to make the whipped topping! Add the 2 c whipping cream, powdered sugar, and vanilla extract to your stand mixer. Using your whisk attachment, mix the three ingredients on high speed for 6-8 minutes, or until you begin to see stiff peaks form in the cream. Check the progress of the whipped cream after a few minutes, but you'll likely need to whip it for at least 5-6 before you start seeing those peaks. BUT, you don't want to mix it for too long! So, once you start seeing those peaks in the cream, go ahead and stop mixing and you're ready to spread it on the cake!

Spread the whipped topping on the cake, and place the cake back in the fridge until you're ready to serve. Just before you serve it, garnish the top with Valentine sprinkles, mini chocolate chips, extra fresh raspberries, or a combo of all three!

Slice, serve, and enjoy with friends and family!