Preheat oven to 350 degrees Fahrenheit and prepare three six-inch cake pans by lining the bottoms with parchment paper. Then, grease and flour the bottom and sides of each pan.
In a medium-sized mixing bowl, whisk together flour, baking powder, baking soda, and salt.
In a large bowl, or the bowl of a stand mixer, cream together the butter and the sugar (about 3 minutes).
Add honey and beat until combined.
With the mixer on low speed, add eggs then egg white one at a time, beating until incorporated after each addition and scraping down the sides as necessary. Batter may look slightly curdled.
Add vanilla and mix just until combined.
Alternate adding one third of the flour mixture and one half of the milk, starting and ending with the flour, and mix until incorporated after each addition. You will have three additions of flour and two additions of milk.
Divide the batter evenly between the three prepared pans and smooth the tops with a spatula. Tap pans lightly on the counter to remove excess air bubbles.
Bake in preheated oven for 24-27 minutes, or until a toothpick inserted into the center of each cake comes out with just a few moist crumbs attached.
Remove from oven and let cool in pans for 15 minutes. Then, turn each cake out onto a wire cooling rack and let cool completely.
With a hand mixer, or using the paddle attachment of a stand mixer, beat the butter on medium-high speed until light and fluffy.
Add goat cheese and cream cheese, beating until well incorporated.
With the mixer on low speed, add powdered sugar one cup at a time, beating until combined after each addition and scraping down the sides as necessary.
Add a pinch of salt and the vanilla, then beat on high for a few minutes until frosting is well combined and smooth.
Chill frosting for 15 - 20 minutes, or as needed to help it firm up just slightly.
Once the cakes are cool, level each layer by using a sharp serrated knife to cut off the rounded domes.
Place the first cake layer on a cake board, using a small amount of frosting to help it stick.
Fit a piping bag with a large, round piping tip and fill with goat cheese frosting. Pipe a dam of frosting around the edge of the cake layer (to keep the filling from oozing out).
Spoon a few tablespoons of fig butter/jam into the center of the frosting dam and spread evenly with the back of a spoon or an offset spatula.
Top with the second cake layer. Repeat previous two steps: piping a dam of frosting and spreading the fig butter.
Top with third cake layer (upside down so that the bottom of the layer forms the top of the cake).
Using an offset spatula, frost the top and sides of the cake with a thin layer of frosting (the crumb coat).
Chill cake for at least 20 minutes to let crumb coat set.
Finish frosting the cake with the rest of the goat cheese frosting.
Chill the cake until almost ready to serve. Top cake with fresh figs as desired, just before serving.