Preheat your oven to 350°F (175°C). Grease a bundt cake pan generously with butter or non-stick spray and lightly dust it with flour.

In a large mixing bowl, whisk together 2 cups of all-purpose flour, 1 tablespoon of baking powder, and a pinch of salt.

In a separate bowl, cream together 1 cup of softened unsalted butter and 1 cup of granulated sugar using an electric mixer on medium speed.

Add 3 large eggs, one at a time, to the butter and sugar mixture, ensuring each egg is fully integrated before adding the next. Then, whisk in 2 teaspoons of vanilla extract.

Gradually pour in 1 cup of milk while continuing to mix the batter on low speed.

Slowly fold the dry ingredient mixture into the wet ingredients, mixing gently until just combined.

Gently fold in 1 cup of fresh raspberries and 1 cup of white chocolate chips into the batter.

Pour the batter into your prepared bundt pan and bake for 55-60 minutes or until a toothpick inserted into the center comes out clean.

Once baked, remove the bundt pan from the oven and set it on a wire rack to cool for about 15-20 minutes.

In a small bowl, whisk together 1 cup of powdered sugar, 2 tablespoons of heavy cream, and 1 teaspoon of vanilla extract until smooth and creamy.

Once the bundt cake has cooled completely, drizzle the glaze over the top.

After glazing, let it set for a few minutes before slicing the cake.