Preheat your oven to 350°F (175°C). Grease two 9-inch round cake pans and line the bottoms with parchment paper.

In a mixing bowl, cream the softened butter and 1 cup of sugar until light and fluffy. Add in 2 eggs, 1 tsp vanilla extract, and ½ cup of milk, mixing until well incorporated.

In another bowl, whisk together the flour, baking powder, and baking soda, then gradually add the dry mixture to the wet ingredients, mixing just until combined.

Divide the cake batter evenly between the two prepared pans. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.

Allow the layers to cool in the pans for about 10 minutes before transferring them to a wire rack to cool completely.

In a bowl, beat the softened cream cheese with ¾ cup sugar until smooth.

Mix in the remaining 2 eggs and another teaspoon of vanilla extract, blending until creamy.

Pour this mixture into a 9-inch springform pan and bake at 325°F (160°C) for about 50 minutes, until the edges are set but the center jiggles slightly. Let it cool and refrigerate for at least 4 hours or overnight.

In a saucepan, combine 1 cup sugar, ¼ cup honey, and ¼ cup water. Bring to a simmer and stir until the sugar dissolves.

Let the mixture simmer for about 15 minutes until it thickens slightly, then remove from heat and allow to cool.

Place one cake layer on a serving plate. Top with the cheesecake filling, then add the second cake layer on top.

Pour the honey mixture over the top, allowing it to drizzle down the sides.

Slice your Honeycomb Cheesecake Cake and serve it chilled or at room temperature.