Butter and flour a bundt cake pan (you could also make this in a 9X13 pan, or you can cut the recipe in half and make it in a 9-inch round pan).
Whisk together flour, baking powder, baking soda and salt.
In a separate bowl, beat butter and sugar with an electric mixer for about 2 minutes and then beat in vanilla. Add the eggs and beat well.
Gradually alternate mixing the flour mixture and the buttermilk into the butter/sugar mixture, mixing everything until just combined.
Fold in the raspberries and spoon into cake pan.
Bake at 400 for about 30-35 minutes or until toothpick comes out clean. (If you make this in a 9X13, your cooking time will probably be 25-30 minutes.)
Cool for about 10 minutes and then turn cake out of pan onto a cooling rack. You can serve this warm or wait until it's cooled down...either way it is delicious! Enjoy!