• Preheat Oven & Prep Pan: Set your oven to 356ºF (180ºC). Line an 8-inch round baking pan with parchment paper, or grease it with soft butter and dust it with a light layer of flour for smooth cake sides.
• Mix Sugar and Eggs: In a large mixing bowl, use electric hand beaters or a stand mixer with the paddle attachment to beat the sugar and eggs on medium speed for 30 seconds until well combined, scraping down the sides as necessary.
• Add Olive Oil: With the mixer running on medium, slowly drizzle in the olive oil in a steady stream, taking about 1 minute, to emulsify.
• Incorporate Milk and Vanilla: Pour in the milk and vanilla extract, beating for 15 seconds until everything is well combined.
• Add Dry Ingredients: Add flour, baking powder, and salt. Mix just until incorporated, about 15 seconds, ensuring not to over-mix to avoid a dense cake.
• Fold in Raspberries: Gently fold the raspberries into the batter, taking care not to over-mix.
• Prepare Baking Pan: Pour the batter into the prepared pan, smoothing the top with a spatula.
• Bake: Place in the oven and bake for 45-55 minutes, or until a toothpick inserted comes out clean or with a few crumbs. Note that the moisture from the raspberries may extend baking time.
• Cool: Remove from oven and let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Cream Cheese Frosting

• Mixing: In a large mixing bowl using electric beaters, beat the softened cream cheese and butter for 1 minute on medium speed. Scrape down the sides.
• Add Sugar: Sift in the powdered sugar and beat for 40 seconds on medium-high speed until well combined and whipped.
• Frost Cake: Spread frosting evenly over the cooled cake. Add the fresh raspberries on top. Slice, serve and enjoy!