Preheat the oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.

In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.

In a large mixing bowl, cream the softened butter and granulated sugar together until light and fluffy, about 3-4 minutes. Add the honey and mix until well combined.

Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.

Gradually add the dry ingredients to the wet mixture, mixing until just combined. Do not overmix.

Divide the batter evenly among the prepared cake pans. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.

Allow the cakes to cool in the pans for 10 minutes before transferring them to wire racks to cool completely.

For the frosting, whip the heavy cream in a large bowl until soft peaks form. Gradually add the powdered sugar and vanilla extract, continuing to whip until stiff peaks form.

Once the cakes are completely cool, place one layer on a serving plate and spread a layer of frosting on top. Repeat with the second layer, then place the third layer on top. Frost the top and sides of the cake with the remaining whipped cream.

Chill the cake in the refrigerator for at least 1 hour before serving to allow the flavors to meld.