Preheat the oven to 350°F (180°C). Line one or two baking sheets with parchment paper and have an extra sheet or a rolling surface ready.
In a small saucepan over low heat, melt the Honey with the Butter and the Granulated Sugar, stirring until the sugar dissolves and the mixture is homogenous. Remove from heat and let cool for a few minutes so it’s warm but not scorching.
Whisk the Eggs in a bowl and temper them by slowly whisking a few tablespoons of the warm honey mixture into the eggs, then pour the eggs back into the saucepan, whisking constantly to combine.
Off the heat, stir in the Baking Soda (the mixture will foam) and a pinch of Salt. Return briefly to very low heat while stirring until the foam subsides and the mixture becomes slightly thicker—do not overcook.
Remove from heat and gradually add the All-Purpose Flour, stirring until a soft, slightly sticky dough forms. You may not need every last bit of flour; the dough should be pliable and not dry.
Divide the dough into 8–10 equal pieces. Working with one piece at a time, roll it between two pieces of parchment to a thin circle about 7–8 inches (18–20 cm) across. Re-roll scraps together and repeat until all layers are formed.
Transfer each rolled layer (on its parchment) to the baking sheet and bake for about 5–7 minutes, until edges are golden and the layer is set. Watch carefully—thin layers brown quickly. Cool the baked layers on a wire rack.
Save one or two thinner/broken baked layers and crumble them to make Cake Layer Scraps/Crumbs for decorating later; set aside the rest of the cooled layers for assembly.
Make the frosting by stirring together the Sour Cream, Powdered Sugar, and Vanilla until smooth and slightly thickened. Taste and adjust sweetness if needed; chill briefly if the mixture seems too loose.
Assemble the cake by spreading a generous layer of the sour cream frosting on a baked layer, then top with another layer and repeat until all layers are stacked. Reserve some frosting for the top and sides.
Cover the top and sides of the stacked cake with the remaining frosting, then press the reserved Cake Layer Scraps/Crumbs onto the top and around the sides for decoration and texture.
Refrigerate the assembled cake for at least 6 hours or overnight so the layers soften and the flavors meld. For clean slices, run a knife under hot water and wipe dry between cuts before slicing to serve.
