Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans.
In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
Add eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
Gradually add the dry ingredients to the butter-sugar mixture, alternating with the buttermilk, and mix until just combined.
Fold in the fresh raspberries gently to avoid breaking them.
Divide the batter evenly between the prepared cake pans and smooth the tops.
Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Remove the cakes from the oven and allow them to cool in the pans for 10 minutes before transferring to a wire rack.
Prepare the cream cheese frosting by beating together the softened cream cheese and butter until smooth.
Gradually add powdered sugar and milk, mixing until you achieve a spreadable consistency.
Place one cake layer on a serving plate, spread a layer of frosting, and top with the second layer.
Frost the top and sides of the cake, using a spatula to create a desired texture.
Garnish with extra raspberries or decorations of your choice before serving.
