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Preheat the oven to 350 F.
For the cake, beat the butter with sugar in a bowl with an electric mixture until it becomes soft and smooth.
Add the cream cheese and continue beating it at medium speed.
Beat in the vanilla. Then, add the eggs one at a time, beating slowly until the mixture is fully combined.
Add the flour to the mixture and beat until combined.
Grease the cake pans with melted butter or oil.
Pour the cake mixture into the cake pans and tap them a few times to eliminate the air bubbles.
Bake the cakes for about 30 minutes until they become golden brown and an inserted toothpick comes out clean.
Combine the sugar, unsalted butter, vanilla extract, buttermilk, and baking soda in a saucepan.
Cook the mixture, while stirring, until the mixture is well combined and starting to boil.
When the cakes are done, immediately poke holes all over each cake with a wooden skewer.
Pour the buttermilk mixture on the top of the cakes to make sure the buttermilk gets into the holes.
Allow the cakes to cool.
Top the cakes with vanilla ice cream and fresh berries, and garnish with a sprig of mint.