Preheat the oven to 350°F (175°C) and grease two 9-inch round cake pans.

In a large bowl, cream together the softened butter and sugar until light and fluffy.

Add the eggs one at a time, mixing well after each addition.

Stir in the vanilla extract until fully incorporated.

In another bowl, mix the all-purpose flour, baking powder, and salt together.

Gradually add the dry ingredients to the creamed mixture, alternating with the milk.

Gently fold in the fresh raspberries until evenly distributed.

Divide the batter evenly between the prepared pans and smooth the tops with a spatula.

Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.

Allow the cakes to cool in the pans for 10 minutes before transferring to wire racks to cool completely.

For the frosting, beat together the butter, powdered sugar, vanilla extract, and milk until smooth.

Once the cakes are cooled, frost the top of one layer with frosting and sprinkle some raspberries on top.

Place the second layer on top and frost the top and sides of the cake thoroughly.

Optional: Garnish with additional raspberries on top for a beautiful finish.