To Make The Batter:

1. Set your oven to a true 325°F.  An oven thermometer is extremely useful here, since most ovens will not reach 325°F when set to 325°F.
2. In another small bowl, combine the granulated sugar and vanilla beans (if using). Scrunch the vanilla beans into the sugar to release the scent from the vanilla beans.  Once done, set aside.
3. Sift together the all-purpose flour, kosher salt, and baking soda in a medium bowl.  Set aside.
4. Add the room-temperature butter and cream cheese to the bowl of your stand mixer or a large mixing bowl.  Mix with your hand mixer or stand mixer until the fats are completely smooth and combined. Add the infused granulated sugar and cream until the mixture is light and fluffy.
5. Add the eggs, one at a time, mixing each egg until completely incorporated into the mixture.  Scrape the sides and bowl as needed to ensure even mixing.
6. If using vanilla extract, add the vanilla and mix thoroughly.
7. Add half of the flour mixture and mix until just combined.
8. Add all of the sour cream and mix until just combined.
9. Add the second half of the flour mixture and mix until just combined.  Using a rubber spatula, give the sides and bottom of the bowl a final scrape to ensure that the batter is evenly mixed.
10. In a medium bowl, place the frozen raspberries and the remaining two tablespoons of flour. Gently stir to combine, then fold very gently into the batter.
11. Prep a 10- or 12-cup bundt pan as you normally would (I use butter and flour to prep pans for this cake)
12. Bake for 65-75 minutes in a true 325°F oven, or until an instant-read thermometer reads 212°F-215°F.

To Make the Vanilla Simple Syrup:

1. Add sugar, salt, and water to a small saucepan.  Bring to a boil and reduce to a simmer.  Remove from the heat as soon as the sugar is completely dissolved.
2. Add pure vanilla extract and stir to combine.
3. Allow the cake to cool in its pan for ten minutes, then invert and place on top of a cooling rack.  Brush simple syrup on the cake and allow to cool completely.

To Make the Chocolate Ganache:

1. Chop the white chocolate into small pieces (if using white chocolate chips, just place them in a bowl…no need to chop). Place the white chocolate in a heat-proof bowl.  Set aside.
2. Place the heavy cream in a heat-proof measuring cup (like this one!) and heat in a microwave until just before it starts to boil (30-45 seconds, depending on the microwave).
3. Pour the heavy cream over the chocolate chips and cover with plastic wrap.  Do not stir yet!
4. Allow the heavy cream to melt the chocolate for 5 minutes.  Stir with a small whisk or spoon to combine.  If the chocolate does not melt, place in the microwave at 10-second intervals, stirring in between intervals, until the mixture is completely smooth.  This mixture might be very runny and that is okay. It will thicken upon standing.
5. Allow the ganache to cool slightly (5-8 minutes) before using.  If you wait too long, the ganache will thicken and will not pour easily over the cake.  If you use it immediately, it will be too runny to stay in place.
6. Pour the ganache over the cake using a spouted measuring cup, a squeeze bottle, or a spoon.
7. Enjoy!