Preheat your oven to 350°F (175°C) and prepare two 9-inch round cake pans by greasing them and lining with parchment.

In a large mixing bowl, combine honey, brown sugar, softened butter, and neutral oil. Beat on medium speed for about 3 to 5 minutes until light and fluffy.

Add the eggs one at a time, mixing well after each addition. Pour in the vanilla bean extract and mix thoroughly.

In a separate bowl, whisk together the all-purpose flour, baking powder, and cinnamon. Gradually add this to the wet ingredients, stirring gently until just combined.

Evenly divide the batter between the prepared cake pans and bake for 25-30 minutes.

Remove the cake layers from the oven and cool in the pans for about 15 minutes. Then transfer to a wire rack to cool completely.

While the cake cools, whip the cream in a mixing bowl until soft peaks form.

In another bowl, combine softened butter, icing sugar, honey, and a splash of milk, beating until creamy and smooth.

Assemble the cake by placing one cooled layer on a serving plate and spreading whipped cream over it, then top with the second layer and frost with honey buttercream.