Preheat your oven to 325 degrees F. Trace and cut out three 9-inch circles of parchment paper and place them in the bottom of each cake pan. Grease the pans with nonstick spray.

In a large bowl, beat the softened butter until smooth. Add the granulated sugar and beat for 2 minutes, scraping the sides as needed.

Add the raw honey and mix well. Add the vegetable oil and set aside.

In a medium bowl, whisk together the eggs, buttermilk, and sour cream until smooth. Set aside.

In a fine mesh strainer over another medium bowl, add the all-purpose flour, masa harina, kosher salt, and baking powder. Stir until sifted.

Remove the strainer and add the cornmeal to the flour mixture. Mix well.

Combine all parts by alternating the wet and dry mixtures into the butter mixture, mixing only until combined. Scrape the bottom and sides to ensure everything is incorporated.

Divide the batter evenly between the three prepared pans. Bake for 28-33 minutes, rotating the pans halfway through, until the edges are golden brown and a toothpick comes out clean.

Let the cakes cool in the pans for 10-15 minutes before transferring them to a cooling rack. Optionally, place in the freezer for 20 minutes to speed up cooling.

For the frosting, beat the softened butter until smooth. Add the honey and mix well until fluffy.

Add 1 cup of powdered sugar followed by the cornstarch and salt. Stir slightly before beating until fully incorporated. Gradually add the remaining powdered sugar, beating until fluffy for 2-3 minutes.

Assemble the cake by placing a layer on a stand, adding approximately 1 and 1/2 cups of frosting on top, and spreading evenly. Repeat with the next layers.

Use the remaining frosting to cover the top and sides of the cake.

Garnish with polenta and drizzle with honey if desired. Serve with vanilla ice cream or whipped cream.