Preheat oven to 350°F. Spray three 6-inch cake pans with non-stick spray and line the bottoms with parchment paper.

In a large bowl, cream together the butter and sugar with an electric mixer until light and fluffy.

Add the egg whites and vanilla, mixing until smooth, about 1 minute.

Mix in the honey and buttermilk until combined.

In a separate bowl, whisk together the cake flour, cinnamon, baking powder, baking soda, and salt.

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

Divide the batter evenly among the prepared cake pans. Bake for 29-34 minutes, or until a toothpick comes out clean with a few moist crumbs.

Let the cakes cool in their pans for 10 minutes, then transfer to a cooling rack to cool completely.

In a large bowl, beat the butter and salt with an electric mixer until pale and fluffy, 5-10 minutes.

Mix in the honey.

Gradually add the sifted powdered sugar, mixing until the frosting is light and fluffy.

Combine the chopped walnuts with 1 cup of the prepared honey buttercream.

Warm the milk in the microwave for 10-15 seconds.

Stir in the honey until well combined.

Once the cakes are completely cooled, level the tops by cutting off any domes.

Place the first layer on a serving plate and brush with ⅓ of the honey milk soak.

Spread ⅓ of the walnut filling over the soaked cake layer.

Pipe swirls of honey buttercream around the edge of the layer using a piping bag with a decorative tip (e.g., Wilton 1M).

Repeat these steps for the next two layers.

Top with extra walnuts and drizzle with additional honey.

Serve and enjoy!