Preheat the oven to 325 degrees F. Grease and line the bottoms of three 6″ cake pans with parchment paper. Set aside.

In a medium bowl, combine the dry ingredients flour through salt. Set aside.

In the bowl of your stand mixer fitted with the paddle attachment, beat the butter until light and fluffy. Add the sugar and honey, beating until all combined. Add the eggs one at a time, being sure to scrape down the sides of the bowl with a spatula as needed. Add the sour cream, buttermilk and vanilla. The batter may look “piecy” at this stage, which is totally fine. Add the flour mixture to the wet ingredients, mixing on low speed until the batter is just combined and smooth.

Pour the batter into the three prepared cake pans. Since this is a naked cake and I wanted my layers to be pretty even, I used a kitchen scale to ensure the batter was evenly distributed.

Bake in the preheated oven for 40-44 minutes, or until a toothpick comes out with moist crumbs. Allow to cool in the pans for about 10 minutes, and then transfer to a cooling rack.

For the frosting: Using a hand mixer, whip the heavy cream until it can hold stiff peaks. In a separate bowl, combine the mascarpone, powdered sugar and vanilla. Gently fold the whipping cream into the mascarpone mixture. Stir in the peaches. That’s it!