Caramelize the honey: In a medium saucepan over medium heat, cook 1/2 cup honey, stirring occasionally, until it deepens to a bronze amber and smells toasty, 3–5 minutes. It may foam; keep an eye on it. Remove from heat and carefully whisk in 6 tablespoons butter until melted.

Add sugar and dissolve: Stir in 3/4 cup granulated sugar. Return to low heat and stir until the sugar dissolves. Take off the heat and let it cool for 2–3 minutes so it’s warm, not scorching.

Whisk in eggs: In a large bowl, whisk the 3 eggs. Slowly stream in the warm honey mixture while whisking constantly so the eggs don’t scramble.

Activate baking soda: Stir in 1 1/2 teaspoons baking soda and 1/2 teaspoon salt. The mixture will lighten and slightly foam. Add 1 teaspoon vanilla.

Make the dough: Add 3 cups all-purpose flour in stages, folding with a spatula until a soft, slightly sticky dough forms. If needed, add up to 1/2 cup more flour. It should hold together but still feel supple.

Rest briefly: Cover the dough and let it sit 10–15 minutes. This helps it roll without cracking.

Preheat and prep: Heat oven to 350°F (175°C). Line 3 baking sheets with parchment. Draw 8-inch (20 cm) circles on the parchment as guides, then flip the paper so the pencil side faces down.

Divide and roll: Divide dough into 8–10 equal pieces. Dust a surface lightly. Roll each piece into a thin round that fits your guide, about 1/8 inch thick or slightly thinner. Transfer to prepared sheets.

Bake the layers: Bake 2–3 layers at a time for 5–8 minutes, until edges are golden and centers set. If you want perfectly even rounds, place an 8-inch plate over the hot layer and trim immediately; save the scraps for crumbs.

Cool completely: Let layers cool on racks. They will be firm, like cookies—don’t worry, the cream will soften them.

Make the cream: In a bowl, whisk 4 cups sour cream with 1/2–3/4 cup powdered sugar until smooth and slightly thick. Add 1–2 tablespoons caramelized honey (optional) and a pinch of lemon zest or a squeeze of juice for brightness. If using heavy cream, whip it to soft peaks and fold into the sweetened sour cream for extra lightness.

Assemble: Place the first layer on a serving plate. Spread a generous scoop of cream evenly, reaching the edges. Repeat with all layers, keeping the top neat. The cream should be slightly soft; it will firm up as it chills.

Crumb coat: Pulse the baked trimmings into fine crumbs. Press them around the sides and sprinkle over the top for a classic look and extra texture.

Rest the cake: Cover loosely and chill at least 8 hours, ideally overnight. The layers will soften, and the flavors will meld.

Serve: Slice with a sharp knife, wiping between cuts. The cake keeps improving on day two.