• Preheat the oven to 350℉. Grease a bundt pan thoroughly and set aside.
• In a large bowl, whisk the flour, baking powder, sea salt, and baking soda together. Set aside.
  3 cups (444g) flour*, 2 teaspoons baking powder, 1 teaspoon fine sea salt, ½ teaspoon baking soda
• Using a hand mixer or a stand mixer fitted with the paddle attachment, cream the butter with the sugar until smooth. Add the milk, sour cream, and vanilla extract and beat to combine.
  1 cup (226g) unsalted butter, 2 cups (400g) granulated sugar, 1 ½ cups (360ml) whole milk*, ¾ cup (170g) sour cream*, 1 teaspoon vanilla extract
• Add the dry ingredients and beat to combine. Fold in the white chocolate chips.
  1 cup (170g) white chocolate chips
• Transfer half of your cake batter to the greased bundt pan. Drop dollops of jam on top and use a fork or skewer to swirl. Top with the remaining batter. Bake for 55-65 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow the cake to cool in the pan completely before inverting onto a plate.
  ⅔ cup (225g) seedless raspberry jam*

To make the cream cheese frosting:

• Using a hand mixer or a stand mixer fitted with the paddle attachment, beat the cream cheese until smooth. Add the powdered sugar and vanilla and beat to combine, then add the milk and continue beating until smooth. If the frosting is too thick, add more milk (one tablespoon at a time). If it's too runny, add more powdered sugar. Allow the cake to cool completely before frosting.
  8 ounces cream cheese*, 2 cups (227g) powdered sugar, ½ teaspoon vanilla extract, 2-4 tablespoons whole milk