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1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8-inch round cake pan. 2. In a medium bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt. 3. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the egg and vanilla extract. Add the dry ingredients to the wet ingredients alternately with the buttermilk, beginning and ending with the dry ingredients. Fold in the raspberries. 4. Pour the batter into the prepared cake pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let cool completely in the pan before frosting. 5. To make the frosting, beat together the cream cheese, butter, powdered sugar, and lemon juice until smooth. Spread the frosting over the cooled cake and garnish with additional raspberries, if desired. Enjoy!
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