Preheat your oven to 325°F (163°C). Using pam’s cooking spray, grease a 12 cup bundt cake pan making sure to get into the crack and crevices. Set aside.
In a bowl of a stand size mixer fitted with the paddle attachment, cream together the room temperature unsalted butter, oil and granulated sugar, on medium speed until light and fluffy. About 3-5 minutes
Add the entire box of white chocolate pudding powder to the butter-sugar mixture. Mix well until fully incorporated. About 1-2 minutes.
With the mixer on medium speed, add the eggs (one at a time) beating for 30 seconds after each addition. With a rubber spatula, scrape down the sides and bottom of the bowl after each egg is added.
With the mixer on low, and the pure vanilla extract, and sour cream. Mix just until combined.
In a separate bowl, whisk together the cake flour, baking powder, (white chocolate chips if adding)and salt. Gradually add this dry mixture to the wet ingredients, alternating with the buttermilk. Begin and end with the dry ingredients. Mix until just combined
Pour half of the batter into the prepared bundt cake pan, spreading it evenly.
Create a small well in the center of the batter and add the raspberry jam into the well.
Pour the remaining batter on top, covering the raspberry jam.
Use a spatula or knife to gently swirl the jam into the batter for a marbled effect.
Bake in the preheated oven for approximately 50-55 minutes or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for about 10 minutes, then transfer it to a wire rack or a cake plate to cool completely. (Don’t wait too long to do this, as the cake cools, it starts to stick to the pan. I waited only 10 minutes and it came out with no problem) Let the cake cool for 30 minutes before adding the cream cheese frosting.
For The Cream Cheese Frosting
In the bowl medium size bowl using a hand electric mixer, combine the butter and cream cheese. Cream on medium speed for about two minutes. Scrape down the sides and bottom of the bowl. Beat again for 2 more minutes.
With the mixer on low speed, add the powdered sugar, followed by the vanilla, heavy whipping and salt. Beat on low just until mixed. Then turn the mixer to medium high speed and beat the mixture for 2-3 minutes.
Once the cake is completely cooled, and no longer warm, frost the top.
In a plastic bag or a piping bag, cut a large size hole and starting at the top of the cake at the center, pipe all the way down on the outside of the cake. (You can follow the lines on the bundt pan!) Repeat until done.