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

Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.

Cream Butter and Sugar: In a large bowl, beat the butter, vegetable oil, and granulated sugar until light and fluffy. This should take about 3-4 minutes.

Add Honey and Eggs: Gradually add the honey, mixing well. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.

Combine Dry and Wet Ingredients: Add the flour mixture to the butter mixture in three parts, alternating with the milk. Begin and end with the flour mixture. Mix until just combined.

Bake the Cakes: Divide the batter evenly between the prepared pans. Bake 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, then transfer to a wire rack to cool completely.

Beat the Butter: In a large bowl, beat the softened butter until creamy.

Add Powdered Sugar: Gradually add the powdered sugar, one cup at a time, beating well after each addition.

Incorporate Honey and Vanilla: Add the honey and vanilla extract, beating until combined.

Adjust Consistency: Add heavy cream, one tablespoon at a time, until the frosting reaches your desired consistency.

Level the Cakes: If necessary, level the tops of the cakes using a serrated knife to create a flat surface.

Frost the First Layer: Place one cake layer on a serving plate. Spread a generous amount of frosting on top.

Add the Second Layer: Place the second cake layer on top of the first. Spread a thin layer of frosting over the entire cake to create a crumb coat. Chill the cake for 20 minutes.

Final Frosting: Apply the remaining frosting, smoothing it out with a spatula. Decorate as desired.