Nothing Bundt Cakes White Chocolate Raspberry My Copycat

Instructions:

1. Grease and flour the Bundt pan thoroughly.
2. Whisk together flour, baking powder, baking soda, and salt in a medium bowl.
3. In a large bowl, cream together butter and sugar until light and fluffy.
4. Beat in the eggs one at a time, then stir in the vanilla extract.
5. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined.
6. Gently fold in the white chocolate chips and raspberries.
7. Pour the batter into the prepared Bundt pan, spreading it evenly.
8. Bake in a preheated oven at 350°F (175°C) for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.
9. Let the cake cool in the pan for 10-15 minutes before inverting it onto a wire rack to cool completely.
10. In a large bowl, beat together cream cheese and butter until smooth and creamy.
11. Gradually add the powdered sugar, alternating with the milk or heavy cream, until the glaze is smooth and reaches desired consistency. Stir in vanilla extract.
12. Drizzle the glaze over the cooled cake. Let the glaze set before serving.