Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan, or line with parchment. Yes, your future self will thank you for not sticking to a rubbery disaster.

Beat the butter and sugar until light and fluffy. This usually takes about 2–3 minutes. If you’ve got a playlist, crank it up and pretend you’re on a baking show.

Add eggs one at a time, then mix in vanilla. Scrape the bowl so you don’t lose any flavor to the sides.

Whisk together flour, baking powder, and salt in a separate bowl. This keeps the batter from clumping into clumps of regret.

Alternate adding dry ingredients and milk to the butter mixture, starting and ending with dry ingredients. Mix just until combined, then fold in white chocolate chips and raspberries carefully so they don’t bleed all over the batter.

Pour into the prepared pan. Tap gently to settle and bake for 25–30 minutes, or until a toothpick comes out with a few moist crumbs. Cool in the pan for 10 minutes, then transfer to a rack.

While the cake cools, melt white chocolate chips with milk for the glaze. Stir until smooth, then add a splash of vanilla. Let it cool slightly so it thickens into a glossy, pourable magic.

Drizzle the glaze over the cooled cake. If you’re fancy, swirl with a spatula for a dramatic finish. Slice and serve.