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

In a large mixing 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.

In another bowl, whisk together the flour, baking powder, baking soda, and salt.

Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk until just combined.

Gently fold in 1.5 cups of raspberries.

Divide the batter evenly between the prepared pans and smooth the tops.

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

Allow the cakes to cool in the pans for 10 minutes before transferring to a cooling rack to cool completely.

In a mixing bowl, beat the softened cream cheese and butter together until smooth.

Gradually add the powdered sugar, mixing until well combined and fluffy.

Stir in the vanilla extract. If the frosting is too thick, add milk a little at a time until desired consistency is reached.

Place one cake layer on a serving plate. Spread a layer of frosting on top.

Top with the second cake layer and frost the top and sides of the cake.

Garnish with the remaining raspberries on top of the cake.

Slice and serve.