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For cakes:
For soak:
Lightly grease four 8-oz high sided pans and place on parchment lined baking sheet. Preheat oven to 325/convection.
Cream butter and sugar. Add cream cheese, mix well.
Add eggs one at a time, then vanilla. Beat very well.
Add flour and mix on low speed until just incorporated. Spoon evenly into pans and smooth tops.
Bake 20 minutes. Rotate pans. Continue baking until tops are golden brown.
Make soak just before cakes are finished baking. Heat buttermilk, butter, sugar, vanilla, and baking soda in saucepan over low heat until butter is melted. Do not boil.
Remove cakes from oven. With skewer, poke 20 holes in each cake. While cakes are still hot, ladle 3 tablespoons of the hot soaking liquid over each.
Remove cakes from pans while still hot. Serve with a scoop of vanilla ice cream on top.