Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.

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

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

In a separate bowl, whisk together the flour, baking powder, and salt.

Gradually add the dry ingredients to the wet ingredients, alternating with the milk and vanilla extract. Begin and end with the dry ingredients. Mix until just combined.

Gently fold in the fresh raspberries.

Pour the batter into the prepared pan and bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.

Let the cake cool in the pan for 10-15 minutes before transferring it to a wire rack to cool completely.