Set the oven to 325°F (163°C). Generously grease and flour a ramekins pan to ensure the cake doesn’t stick. Set aside.

In a large mixing bowl, combine 1 pound of butter, 2 cups of sugar, and 5 oz of cream cheese. Use a hand or stand mixer to beat the mixture on medium speed until it’s light, fluffy, and pale—about 4 to 5 minutes.

Add 2 tablespoons of vanilla extract and mix until combined. Then add the eggs, one at a time, mixing thoroughly after each addition. Scrape down the sides of the bowl often to keep the batter even.

In a separate bowl, whisk together the flour and baking soda. Add this dry mixture to the batter gradually, alternating with the buttermilk. Mix just until combined—avoid overmixing. Stir in the remaining ½ cup of sugar, ¼ cup melted butter, and ⅔ tablespoon vanilla extract for extra richness and flavor.

Pour the batter into the prepared pan. Smooth the top with a spatula. Place in the oven and bake for 55 to 60 minutes. The cake is done when a toothpick inserted in the center comes out clean and the top is golden and cracked.

While the cake is baking, make the soak. In a small saucepan over medium heat, combine the sugar, salted butter, and water. Stir constantly until the sugar has fully dissolved and the mixture is gently simmering—do not boil. Take it off the heat and stir in both the almond and vanilla extracts.

When the cake comes out of the oven, leave it in the pan. Poke holes all over the surface with a toothpick or skewer. Slowly pour the warm butter soak over the hot cake, letting it absorb completely. Let the cake sit in the pan for at least 30 minutes to allow full absorption.

Once the cake has cooled and absorbed the soak, turn it out onto a serving plate. Slice and serve at room temperature or slightly warm. It’s excellent on its own or paired with berries, whipped cream, or a cup of coffee.