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

In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.

Add in the eggs, milk, vegetable oil, and vanilla extract. Beat on medium speed for about 2 minutes until smooth.

Stir in the boiling water carefully; the batter will be thin.

Pour the batter evenly into the prepared cake pans and bake for 30-35 minutes or until a toothpick comes out clean. Let cool in pans for 10 minutes before transferring to a wire rack.

In a small saucepan, heat the raspberries over medium heat until they begin to break down. Strain to remove seeds and let cool.

In a large bowl, beat the softened butter until creamy, gradually add the powdered sugar, and then mix in the strained raspberry sauce and vanilla extract until smooth and fluffy.

Once the cakes are completely cool, place one layer on a serving plate. Spread a generous amount of raspberry frosting on top, then place the second layer on top.

Use the remaining frosting to coat the sides and top of the cake. Garnish with fresh raspberries if desired.