Preheat your oven to 350 degrees Fahrenheit. Grease three 6-inch cake pans and line the bottoms with parchment paper.

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

In a large mixing bowl, cream together the butter and sugar until fluffy using an electric hand mixer.

Add the eggs, vanilla, and almond extract, mixing until smooth and pale in color.

Mix in the honey and buttermilk until combined.

Gradually add the dry ingredients to the wet mixture, mixing until smooth.

Divide the batter evenly between the prepared pans and bake for 29-32 minutes.

Let the cakes cool in the pans for 5 minutes before transferring them to a wire rack to cool completely.

In a small saucepan, combine the honey, butter, heavy cream, vanilla extract, and salt.

Simmer the mixture for 4-5 minutes until thickened.

Remove from heat and let it cool completely before transferring to a piping bag.

In a large bowl, whip the softened butter and salt until light and fluffy.

Mix in the honey until combined.

Gradually add the powdered sugar, mixing until smooth.

Stir in the vanilla and almond extract until fluffy.

Apply a crumb coat of frosting to the cake layers and chill for 30 minutes.

Apply the final layer of frosting and chill for another 30 minutes.

Drizzle honey caramel around the edges of the cake and on top.

Decorate with almond slices and piping swirls of frosting.

Serve and enjoy the irresistible goodness!