Preheat your oven to 350°F (175°C).

In a large mixing bowl, cream together the softened butter and granulated sugar until smooth and fluffy, about 3-5 minutes.

Sift the all-purpose flour and baking powder into the mixture, stirring gently to incorporate.

Beat in the eggs, milk, and vanilla extract until well blended.

Pour the cake batter into a greased and floured 9x13 inch baking dish.

Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.

While the cake cools, prepare the ricotta filling by combining ricotta cheese and a bit of sugar in a small bowl.

In another bowl, whip the heavy cream until soft peaks form, then gently fold half of this cream into the ricotta mixture.

Once the cake has cooled completely, slice it in half horizontally. Place the bottom half back into the baking dish, spread the ricotta mixture evenly, then place the top layer back on.

Spread the remaining whipped cream on top of the cake. Dust generously with powdered sugar and cocoa powder and decorate with fresh berries.

For the best flavor, let the cake chill in the refrigerator for at least 2 hours before slicing.