Make the Cake Layers:
In a saucepan over medium heat, melt the honey, sugar, and butter together. Stir until smooth.
Remove from heat and allow to cool slightly before adding the eggs one at a time, stirring quickly to prevent curdling.
Stir in the baking soda until combined. Gradually add the flour, mixing until a dough forms.
Divide the dough into 8 equal portions and roll each into a thin circle (about 9 inches in diameter).
Bake each layer individually on a parchment-lined baking sheet in a preheated oven at 350°F (175°C) for 5-7 minutes, or until golden brown.
Allow the layers to cool completely on a wire rack.
Make the Cream Filling:
In a large bowl, whisk together the sour cream, heavy cream, powdered sugar, and vanilla extract until thick and smooth.
Chill the cream filling in the refrigerator for 15 minutes.
Assemble the Cake:
Place one cake layer on a serving plate. Spread a generous amount of the cream filling over the layer.
Repeat with the remaining layers, finishing with a layer of cream on top and sides of the cake.
Crumble any leftover cake scraps and sprinkle them over the top and sides of the cake for decoration.
Refrigerate the cake for at least 4 hours or overnight to allow the flavors to meld.
Prep Time: 30 minutes | Cooking Time: 40 minutes | Total Time: 1 hour 10 minutes + chilling time
Kcal: 450 kcal per serving | Servings: 10 servings
