Step 1

Preheat oven to 350 degrees.  Butter and lightly flour three 8″ round pans.

Step 2

In medium bowl, whisk together the flour, baking powder and salt.   Set aside.

Step 3

In small bowl, mix together the buttermilk, honey and vanilla.  Set aside.

Step 4

In bowl of stand mixer fitted with the paddle attachment, beat the butter and sugar on medium speed 4 minutes until fluffy.

Step 5

Add eggs, one at a time, beating well after each addition and scraping down sides of bowl as needed.

Step 6

Gradually add the dry and wet ingredients, alternating, starting and ending with dry ingredients.  Mix until just combined, being careful not to over mix.

Step 7

Divide batter evenly between the three 8″ round pans.

Step 8

Bake for 30-35 minutes, until toothpick inserted into center comes out clean.

Step 9

Let cool in pans for 10 to 15 minutes, then remove to wire rack to finish cooling.

Step 10

In bowl of stand mixer fitted with the paddle attachment, beat butter and cream cheese until combined.

Step 11

Gradually add confectioners’ sugar and continue to mix, scraping down sides of bowl as needed.

Step 12

Add honey and mix until smooth.

Step 13

Combine sugar and honey in a medium pan over medium heat.  Stir until the sugar dissolves and you have a liquid.

Step 14

Continue to cook without stirring, swirling pan occasionally.  Mixture will bubble and start to darken in color.

Step 15

Once mixture is butterscotch brown, stir using a wooden spoon and remove from heat.

Step 16

Carefully pour in the cream and stir until combined.

Step 17

Add butter and stir until smooth.  Add salt and stir once more.

Step 18

Let sauce cool completely before using on the cake!  This can be made in advance and stored in the refrigerator.  Allow glaze to come to room temperature before using so that it pours easily.

Step 19

Place one layer of cake onto serving plate or cake stand and top with about one cup of honey cream cheese frosting.  Repeat with second cake layer, more frosting and then last layer of cake.

Step 20

Crumb coat and frost cake with remaining frosting.  Refrigerate for 20 minutes or until frosting is set.

Step 21

Drizzle butterscotch glaze over the top with small drips overflowing the edge. Refrigerate for 20 minutes or until glaze is set.  Sprinkle top with gold sanding sugar, if desired.