Preheat the oven to 350°F (175°C) and grease two 9-inch round cake pans.

In a large bowl, mix the flour, sugar, baking powder, and baking soda together.

Add the softened butter, eggs, vanilla extract, and milk to the dry ingredients. Mix everything until the batter is smooth.

Divide the batter evenly between the prepared pans. Bake for 25-30 minutes, or until a toothpick inserted in the cake comes out clean. Once done, let the cakes cool in their pans for a bit.

For the cheesecake layer, use a mixer to beat the cream cheese and sugar together until smooth.

Add the eggs, vanilla extract, and heavy cream. Mix until everything is well combined.

Pour the cheesecake batter into a springform pan. Bake at 325°F (165°C) for about 55-60 minutes.

Once baked, allow it to cool completely on a cooling rack.

In a saucepan over medium heat, combine the sugar, honey, and water.

Stir until the sugar has melted. Once melted, bring this mixture to a boil.

Remove from heat and carefully stir in the baking soda. The mixture will become foamy.

Let the honeycomb mixture cool slightly, then pour it over the cooled cheesecake layer.

Assemble your cake by layering the sponge cake with the cheesecake and finally topping it with the honeycomb.

Chill it in the fridge for at least an hour before serving.