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Preheat oven to 350 F. Line two or three 9-inch round cake pans with parchment paper.
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Lightly spray with cooking spray and set aside.
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For the vanilla cake: Combine the milk and vinegar in a small bowl and set it aside.
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In a large bowl, whisk together the cake flour, baking powder, baking soda and salt.
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In a separate bowl, or in the bowl of an electric mixer, cream together the butter, powdered honey, eggs and vanilla.
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Mix until smooth.
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Add the flour mixture to the wet, alternating with the milk and mix on low until everything is incorporated.
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Divide the batter up between 2 cake pans.
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Bake in the preheated oven for 20-30 minutes.
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A toothpick inserted in the center should come out clean when done.
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Remove from oven when done.
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For the chocolate cake: While the vanilla cakes are baking, use the same large bowl that you used for the vanilla cakes dry ingredients and whisk together the chocolate cakes dry ingredients: flour, baking powder, baking soda, cocoa and salt.
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Set aside.
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In a large bowl, cream together the butter, applesauce and coconut sugar until light and fluffy.
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Add the eggs one at a time, beating well with each addition.
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Add the vanilla.
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Combine the flour mixture with the wet mixture, alternating with the milk.
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Beat until well combined and set aside until the vanilla cakes are done baking.
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When the cakes are done, allow them to cool for about 10 minutes before removing them from the pans.
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Gently remove the cakes from the pans and re-line the pans with parchment paper for the chocolate cakes.
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Divide the chocolate cake batter into the two cake pans.
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Bake for 20-30 minutes or until a toothpick inserted comes out clean.
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Remove from the oven.
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Allow these cakes to cool 10 minutes before removing them from the pans.
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Allow cakes to cool completely before frosting.
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For the buttercream: Blend natural sweeteners and cornstarch in a high powdered blender for at least 5 minutes, scraping inside the bowl occasionally.
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Pour the blended mixture into a large bowl or electric mixer.
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Add all of the other buttercream ingredients and whip until smooth and creamy.
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For the assembly: When cakes are cooled, carefully level off any large bumps or bubbles on cake tops so all cakes are smooth and flat.
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On a sheet of parchment paper, trace out a 6-inch circle and a 3-inch circle or use round cookie cutters.
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Place the 6-inch stencil in the center of all the cakes and cut the circle out of each cake.
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In the 6-inch cakes, cut out the 3-inch circles in the center of those cakes.
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You will be left with 9 or 12 rings of cake.
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Place a large outer chocolate ring of cake on a serving platter or cake stand.
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Place a 6-inch vanilla cake ring in the center of that, followed by a small chocolate circle to finish the base layer.
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Scoop out about a 1/3 cup of frosting onto this layer and spread to evenly coat, not covering the sides of the cake.
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You are now ready for the next layer of cake!
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Alternate the pattern for the middle layer (vanilla, chocolate, vanilla).
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Spread more frosting in the middle of the layers.
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Repeat the layers.
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Next, spread a thin layer of frosting all over the cake with a damp cake spatula.
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This is the crumb layer.
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Begin frosting cake with more frosting with a large spatula or frosting spatula.
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Occasionally wetting spatula with water helps make frosting spread smoothly and gives a nice finished shine.
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Once cake is frosted, decorate however else you would like!
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Coat the bottom half in chocolate shavings or chocolate chips or top with chocolate ganache or sprinkles.
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It is also pretty piped with big roses.
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Although this cake will stay delicious for up to 3 days, because it is so tall, most cake stands do not accommodate this cake.
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If you dont want to cut it up to store, or mash the top with a cake lid, enjoy it the day of!
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Will last up to 3 days, covered well at room temperature or up to 4 weeks in an airtight container in the freezer.
