• Preheat the oven to 350℉/177℃ and grease and flour a bundt pan. Be sure to tap the excess flour out of the pan.
• Whisk together the flour, baking powder, baking soda and salt and set aside. Toss the raspberries in a bit of flour to coat and set aside.
• Beat the eggs and egg whites in the bowl of a stand mixer over medium high speed for 3 minutes.
• Add the sugar, vegetable oil, butter and vanilla and beat on medium speed for one minute. Scrape down the sides.
• Add the sour cream and mix on medium low until combined.
• Add half of the flour mixture and mix on medium low speed while drizzling in half of the milk. Scrape down the sides and repeat with the remaining flour and milk.
• Add the white chocolate and raspberries and gently fold them into the batter to disperse.
• Pour the batter evenly around the prepared bundt pan then bake the cake for 45-55 minutes until a toothpick or skewer come out of the center clean with a few moist crumbs, but no wet batter.
• Cool for 15 minutes on a wire rack, then flip onto a serving platter and allow to cool completely, about 1 hour.

Vanilla Icing

• Whisk together the powdered sugar, milk, and vanilla until a thick but pourable consistency forms. Add half of the milk at first, drizzling in a bit more at a time until the correct consistency forms.
• Pour or spoon over the cake, then top with fresh raspberries and extra white chocolate and serve.