Preheat a convection oven to 350.
Cream the butter and sugar together with a paddle attachment in a mixer until fluffy.
Add cream cheese and continue to mix until incorporated.
With the mixer speed on low, add eggs one by one and slowly add vanilla extract.
Mix until fully incorporated.
Scrape the sides of the mixer and add the flour. Then, mix on low speed until just incorporated – careful not to over mix.
Arrange small cake molds or ramekins on a flat, parchment lined baking sheet.
Spray the inside of the molds with a non-stick baking spray and place level ½ cup scoops of the batter into each mold, patting down until it is level.
Bake the cakes in a convection oven for 15 minutes, rotate, and bake another 15 minutes, or until golden brown.
While the cakes are baking, add the buttermilk soak mixture ingredients to a small sauce pan and heat until the butter has melted completely, but do not boil.
When the cakes are removed from the oven, immediately poke about 20 holes into each cake with a wooden skewer.
Ladle the buttermilk mixture onto each cake while it is still hot, making sure it goes in the holes. It will be just over a tablespoon of the soak per cake.
Allow to cool in the molds until the cakes are close to room temperature but still warm and then remove the molds or ramekins.
Serve cakes while still warm and top with vanilla ice cream and fresh berries, garnish with a sprig of mint.