Preheat your oven to 325 degrees.
Spray three 8-inch round cake pans with nonstick spray, line the bottom with parchment paper, and spray again. Set aside.
In a medium mixing bowl, whisk together the flour, baking powder and salt. Set aside.
In the bowl of a stand mixer beat the cream cheese until smooth. Add the sugar and oil and continue to beat on medium-high speed for 2-3 minutes.
With the mixer on medium, add the vanilla bean paste, followed by the eggs, one at a time, making sure to scrape down the sides and bottom of the bowl between each addition. Once all of the eggs are added, turn the mixer to medium-high speed and beat for an additional 2 minutes.
With the mixer on low, alternately add the flour mixture and the buttermilk in three additions, starting and finishing with the flour. Combine until incorporated, about 20 to 30 seconds.
Gently fold in the raspberries.
Evenly distribute the batter among the three cake pans (about 17-18 ounces of batter in each pan) and bake for 25 to 30 minutes or until a toothpick inserted in the center of the cake comes out with just a few moist crumbs.
Let cool in pans 15 minutes before inverting onto a wire rack to cool completely.