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Preheat the oven to 350°Fahrenheit/175°Celsius. Spray a 9-inch springform pan or a 9-inch pie plate with cooking spray and line the bottom with a parchment paper circle cut in the shape of the pan.
In a small bowl, combine flour, baking powder, and salt and set aside.
In the bowl of a standing mixer or handheld mixer, beat butter and sugar until combined. Add in the eggs and vanilla.
Slowly alternate adding in milk and dry ingredients, scraping the sides of the bowl between additions if needed.
Roughly chop ½ cup of the raspberries and gently fold them into the batter until just combined.
Pour the cake batter into the springform pan, then layer the remaining 1½ cup of whole raspberries evenly on top. Try to avoid any raspberries touching the edges of the pan (they will likely overcook and overbrown if you don’t).
Bake for 25-30 minutes. A toothpick inserted into the cake should come out clean. Let the cake cool in the pan for at least 20-30 minutes.
Sprinkle powdered sugar over top of the completely cooled cake right before serving. Slice and serve with a scoop of vanilla ice cream or whipped cream if desired!