Preheat oven to 350°.
Line a 9”-diameter cake pan with parchment paper and lightly coat with nonstick spray.
In a large bowl, add the flour, sugar, baking powder, and salt. Whisk well.
In a medium bowl, add the eggs and vanilla. Beat with a fork.
Add the ricotta and mix until smooth and there are no lumps of ricotta cheese
Using a spatula, fold into dry ingredients. Mix well.
Fold in the melted butter and mix well until all ingredients are incorporated.,
Fold in 1 cup raspberries, taking care not to crush berries. Scrape batter into prepared pan and scatter remaining ½ cup raspberries over top.
Bake cake until golden brown and a tester inserted into the center comes out clean, about 50 minutes. Let cool at least 20 minutes before removing from the cake pan.