1. Preheat the oven to 180°C
2. Grease and line a loaf tin with greaseproof paper

FOR THE VANILLA CAKE

1. In a large bowl, cream the butter from 5 minutes, until light and creamy
2. Add the caster sugar and mix until the mixture is light and fluffy (approx. 4-5 minutes)
3. Add the eggs one at a time, mixing well after each egg is added. Mix in the vanilla extract
4. Mix in the flour and baking powder until fully combined
5. In a separate bowl, coat the raspberries in a tablespoon of flour
6. Gently mix the raspberries into the cake batter
7. Pour the cake batter into the lined loaf tin
8. Bake for 55-65 minutes, until golden brown on top and a knife inserted in the middle comes out clean
9. Leave to cool in the cake tin for 30 minutes, then remove the cake from the cake tin and leave the cake to cool fully on a cooing rack

FOR THE WHITE CHOCOLATE BUTTERCREAM

1. Cream the butter for 5 minutes, until very light and fluffy
2. Slowly mix in the icing sugar until combined and smooth
3. Pour in the melted white chocolate and mix the buttercream again for another 4-5 minutes, until it's smooth and creamy

TO ASSEMBLE THE CAKE

1. Once the cake has cooled, place on a plate or serving tray
2. Pipe or spread the white chocolate buttercream evenly over the top of the cake. (I used a Wilton #1A to pipe lines on the cake)
3. Gently press the remaining raspberries into the buttercream, then sprinkle over the white chocolate chips/pieces