Cream butter and sugar, using electric mixer, until light and fluffy, about 5 to 7 minutes.
Add eggs, one at a time and mix well after each addition.
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.
Stir in vanilla.
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.
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.
Cream butter and cream cheese until light and fluffy.
Gradually add powdered sugar and beat until smooth.
Mix in apple butter and vanilla.
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.
Place second layer of cake on stack. Poke several holes in top with toothpick. Spread remaining 1/2 cup of apple butter on cake.
Top stack with third layer of cake.
Frost top and sides with Apple Butter Cream Cheese Icing.