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For cake:
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Cream butter and sugar, using electric mixer, until light and fluffy, about 5 to 7 minutes.
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Add eggs, one at a time and mix well after each addition.
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Alternate adding flour and buttermilk to creamed mixture, mixing only until well incorporated. Don’t over mix. Scrape down sides of bowl a few times during mixing.
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Stir in vanilla.
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Divide batter into three (9 inch) greased and floured cake pans and spread evenly. Pick up pans slightly and drop on counter 2 or 3 times to remove air bubbles and help level out cake batter.
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Bake in a 350 degree preheated oven for 25 to 30 minutes or until a toothpick inserted comes out clean. Let cakes cool in pans 10 minutes. Place on cooling racks to continue cooling.
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For Icing:
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Cream butter and cream cheese until light and fluffy.
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Gradually add powdered sugar and beat until smooth.
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Mix in apple butter and vanilla.
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To assemble:
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Place one layer of cake on a cake plate. Poke several holes in top with toothpick. Spread 1/2 cup apple butter over top of cake.
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Place second layer of cake on stack. Poke several holes in top with toothpick. Spread remaining 1/2 cup of apple butter on cake.
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Top stack with third layer of cake.
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Frost top and sides with Apple Butter Cream Cheese Icing.
