Preheat oven to 170 degrees C (340 degrees F) or 150 degrees C (300 degrees F) if you have a fan oven.
Grease your 8 cup bundt pan really well with oil and flour or nonstick spray.
In a bowl, add in Egg (3) and Vanilla Extract (1 1/2 teaspoon). Set aside.
Melt White Chocolate (75 gram) in microwave. Set aside.
In a measuring cup, combine Yogurt (65 milliliter) and Milk (100 milliliter) together. Set aside.
Mash raspberry, set aside.
In another bowl, whisk All-Purpose Flour (220 gram), Baking Powder (2 teaspoon), Baking Soda (1/4 teaspoon), and Salt (1/4 teaspoon). Set aside.
In your mixing bowl, cream Unsalted Butter (120 gram) and Granulated Sugar (160 gram) on high until light and fluffy.
Add in egg mixture, one spoonful at a time.
Add in the melted white chocolate.
Turn your mixer down to low and slowly add half of your dry ingredients into it, a spoonful at a time.
Then, pour in all of your milk mixture. Lastly, add the rest of your dry ingredients in, a spoonful at a time.
Add in 1/4 measuring cup of batter into your Fresh Raspberries (75 gram). Mix well.
Add in 1/2 of the white batter into the greased pan. Then, add in all of your raspberry mixture.
Lastly, add in the rest of the white batter. Spread evenly.
Using a knife, swirl around to give the marble effect.
Drop the pan a few times to release the air bubbles.
Bake it in a preheated oven for about 60 to 70 minutes.
Let it cool in the pan for at least 2 hours before transferring them into the platter.
Using a sieve, sprinkle some icing sugar on top as decoration.