Preheat your oven to 350°F (175°C). Grease two 9-inch round cake pans with butter or cooking spray and line them with parchment paper.

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

Add room-temperature eggs one at a time, mixing well after each addition. Pour in vanilla bean extract and blend for another minute.

Whisk together flour, baking powder, and cinnamon in a separate bowl. Gradually add this to the wet ingredients, blending until just combined.

Divide batter between pans, smooth the tops, and bake for 25-30 minutes, or until a toothpick inserted comes out clean.

Cool in pans for 15 minutes, then transfer to a wire rack to cool completely.

In a chilled bowl, whip thickened cream until soft peaks form, about 3-4 minutes. Set aside.

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

Layer one cake on a plate, spread whipped cream on top, then place the second layer. Frost the cake with honey buttercream.