Using electric hand beaters, beat on low-medium speed for 30 seconds until well combined. Scrape down the sides if needed with a spatula.
With the beater running on medium-high speed, slowly drizzle in the olive oil in a slow steady stream to emulsify while beating, about 1 minute in total.
Pour in the milk and vanilla. Beat for 15 seconds until well combined. Scrape down the sides if needed.
Add flour, baking powder, and salt. Beat until incorporated, about 15 seconds, do not over-mix, just until it’s incorporated into a smooth batter and no pockets or streaks of flour remain. Scrape down the sides.
Add the raspberries and fold to incorporate, do not over-mix.
Pour batter into the prepared baking pan. Smoothing out the top. If desired, scatter top with extra raspberries.
Bake for 45-50 minutes or until a toothpick inserted into the middle, comes out clean or with a few crumbs on it. NOTE: as this has raspberries, the cake is extra moist and takes a little longer to bake than usual.
Remove from the oven and allow the cake to cool in the pan for 10 minutes.
Transfer to a wire rack to cool.
Serve and enjoy!
Store cake in a sealed airtight container, at room temperature for 1 day then in the fridge for 2-3 days.
Notes
Bring the cold ingredients to room temperature first: Sit them on your kitchen counter for 30 minutes before making the recipe.
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