📖 Instructions

1. Preheat your oven to 350°F (175°C). Grease and flour two 8-inch cake pans. Line the bottoms with parchment paper rounds; this will help ensure the cakes release easily.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside. Making sure everything is well combined is vital for even baking.
3. In a large bowl, or the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugar until light and fluffy. This usually takes about 3-5 minutes on medium speed. Scrape down the sides of the bowl as needed.
4. Beat in the eggs one at a time, then stir in the vanilla extract. Make sure each egg is fully incorporated before adding the next. This helps create a smooth batter.
5. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined. Do not overmix; overmixing can lead to a tough cake. Start with about one-third of the dry ingredients, then half of the buttermilk, another third of the dry ingredients, the remaining buttermilk, and finish with the remaining dry ingredients.
6. Divide the batter evenly between the prepared cake pans. Smooth the tops with a spatula. I like to weigh the pans to ensure they are as even as possible.
7. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean. The cakes should be golden brown and spring back lightly when touched. Don't open the oven too early, or the cakes might sink!
8. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely. Make sure they are completely cool before frosting.
9. While the cakes are cooling, make the goji berry compote. In a medium saucepan, combine the goji berries, water, sugar, and lemon juice.
10. Bring the mixture to a boil over medium heat, then reduce the heat and simmer for 10-15 minutes, or until the berries have softened and the compote has thickened slightly. Stir occasionally to prevent sticking.
11. Remove from heat and let the compote cool completely. The compote will thicken further as it cools.
12. To assemble the cake, place one cake layer on a serving plate or cake stand. Spread a generous layer of frosting over the top.
13. Spoon half of the goji berry compote over the frosting. Be careful not to add too much liquid, or the frosting might slide off.
14. Place the second cake layer on top of the compote. Frost the top and sides of the cake with the remaining frosting. I like to use an offset spatula for a smooth finish.
15. Spoon the remaining goji berry compote over the top of the cake. Serve immediately or chill for later.