Preheat your oven to 350°F (175°C). Grease and flour a 9x13-inch baking pan or two 9-inch round cake pans.
In a large mixing bowl, combine the honey, granulated sugar, and softened butter. Beat the mixture with an electric mixer on medium speed until smooth and creamy.
Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, ground cloves, and ground nutmeg.
Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk. Start and end with the dry ingredients. Mix until just combined; do not overmix.
Pour the batter into the prepared baking pan(s) and spread it evenly.
Bake in the preheated oven for about 35-40 minutes for a 9x13-inch pan or 25-30 minutes for round cake pans. The cake is done when a toothpick inserted into the center comes out clean.
While the cake is baking, you can prepare the optional honey glaze. In a small bowl, mix 1/4 cup honey with 1 tablespoon of hot water until well combined.
Once the cake is out of the oven, let it cool in the pan for about 10 minutes. If using round cake pans, remove the cakes from the pans and let them cool completely on a wire rack.
If using the honey glaze, brush it evenly over the warm cake(s). Allow the glaze to soak in and the cake(s) to cool completely.
Slice the honey cake and serve it as is or with a dollop of whipped cream or a scoop of vanilla ice cream for an extra treat.