In a medium bowl, whisk together flour, baking powder, and salt. Set aside.

In the bowl of an electric stand mixer fitted with a paddle attachment, cream together butter and cream cheese. Stop the mixer as needed and scrape down the bowl to make sure the butter and cream cheese are evenly incorporated. Add the granulated sugar to the butter and cream cheese mixture, and beat on medium speed until smooth and creamy, about 3-4 minutes.

Stop the mixer and once again scrape down the sides of the bowl. Over medium/high speed, beat in eggs one at a time, making sure to incorporate after each addition. Stop the mixer and scrape down the sides of the bowl as necessary. Beat in vanilla bean paste and honey. Reduce the mixer speed to low, and add the dry ingredients all at once. Beat until the dry ingredients are fully incorporated.

Spoon batter into the prepared pans and bake for 50-60 minutes, or until a skewer or cake tester inserted in the center comes out clean, or with just a few tiny crumbs. Remove cakes from the oven and allow to cool in the pans for about 5 minutes. Invert the cakes onto a wire rack to cool completely before glazing. As the cakes cool, prepare the glaze.

In a small bowl, combine the confectioners' sugar, honey, vanilla bean paste and milk. Whisk with a fork until combined. At this point you can adjust as needed, adding more confectioners' sugar for a thicker glaze or more honey. Drizzle or pour honey vanilla glaze over cooled cakes.