1. Preheat your oven to 350 F (175 C). Grease and flour two 8-inch round cake pans, or line them with parchment paper circles. In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.

2. In a large bowl, using an electric mixer, cream together the softened unsalted butter and granulated sugar until the mixture is light and fluffy, about 2-3 minutes. This step incorporates air, which contributes to a tender cake.

3. Beat in the eggs one at a time, mixing well after each addition. Scrape down the sides of the bowl as needed. Stir in the vanilla extract until just combined. The mixture should look smooth and creamy.

4. Gradually add the dry ingredient mixture to the wet ingredients, alternating with the sourdough discard, milk, and honey. Begin and end with the dry ingredients. Mix on low speed until just combined, being careful not to overmix. Overmixing can lead to a tough cake. The batter should be smooth but not overworked.

5. Divide the batter evenly between the two prepared cake pans. Bake for 25-30 minutes, or until a wooden skewer inserted into the center of the cakes comes out clean. The tops should be lightly golden and spring back when gently touched.

6. Let the cake layers cool in the pans on a wire rack for 10-15 minutes before inversing them onto the wire rack to cool completely. Ensure they are fully cool before frosting, as warm cake will melt the frosting.

7. While the cakes cool, prepare the frosting. In a large bowl, beat the softened cream cheese and softened butter together until smooth and creamy, about 2-3 minutes. Gradually add the sifted powdered sugar, one cup at a time, beating until smooth after each addition. Stir in the vanilla extract and a pinch of salt. Beat until the frosting is light and fluffy.

8. Once the cake layers are completely cool, place one layer on your serving plate or cake stand. Spread about one-third of the cream cheese frosting evenly over the top. Place the second cake layer on top and spread the remaining frosting over the top and sides of the cake. For a neat finish, use an offset spatula to smooth the frosting. You can decorate with a few honey drizzles or edible flowers for an extra touch.