Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.

In a medium bowl, whisk together the flour, baking powder, and salt.

In a large bowl, cream the butter and granulated sugar until light and fluffy.

Beat in the eggs one at a time, then add vanilla extract.

Gradually add the flour mixture, alternating with the milk, starting and ending with the flour mixture.

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

Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.

Allow cakes to cool in the pans for 10 minutes, then turn out onto a wire rack to cool completely.

In a chilled mixing bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form.

Place one cake layer on a serving plate. Spread half of the whipped cream mixture over the cake.

Evenly distribute the raspberries over the cream. Place the second cake layer on top. Spread the remaining whipped cream on top of the cake.

Arrange additional raspberries and mint leaves on top for garnish. Lightly dust with powdered sugar.