Preheat the oven to 350°F (175°C). Grease your bundt pan thoroughly with butter or nonstick spray.
Cream butter and sugar together until light and fluffy, about 3–4 minutes.
Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
In a separate bowl, whisk together flour, baking powder, and salt.
Alternate adding dry ingredients and sour cream into the butter mixture. Mix until just combined.
Fold in melted white chocolate, then gently fold in raspberries — don’t overmix or crush them.
Pour the batter into the prepared bundt pan and smooth the top.
Bake for 40–45 minutes, or until a toothpick inserted in the center comes out clean.
Cool for 15–20 minutes, then invert onto a wire rack to cool completely before glazing.
