Preheat your oven to 350°F (175°C). Grease and flour an 8-inch round cake pan.

In a large mixing bowl, combine the honey, sugar, and softened butter. Beat until well blended.

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

In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, mixing until just combined.

Pour the batter into the prepared cake pan and smooth the top. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

While the cake cools, prepare the whipped cream. In a mixing bowl, beat the heavy cream, powdered sugar, and vanilla extract until soft peaks form.

Once the cake is completely cool, slice it horizontally into three equal layers.

Place one layer on a serving plate and spread a generous amount of whipped cream on top. Repeat with the second layer, then place the final layer on top.

Decorate the top with any remaining whipped cream and drizzle with extra honey if desired. Chill in the refrigerator for at least 1 hour before serving.