Preheat oven to 350°F (175°C). Grease and flour two 9-inch round baking pans.

In a bowl, whisk together flour, cocoa powder, baking powder, and salt until combined.

In another bowl, cream softened butter and sugar together until light and fluffy.

Beat in eggs one at a time followed by vanilla extract until well mixed.

Gradually add the dry ingredients to the wet mixture, alternating with milk until fully incorporated. Gently fold in raspberries.

Divide batter evenly between prepared pans and bake for 25-30 minutes or until a toothpick inserted comes out clean.