Preheat your oven to 325°F. Prepare three 9-inch cake pans by tracing and cutting circles of parchment paper and greasing with nonstick spray for a simple release after baking.

Beat 3/4 cup softened butter in a large bowl until smooth.

Add 2 and 1/3 cups granulated sugar and mix for 2 minutes.

Stir in 2/3 cup raw honey, beating well until it’s fully mixed in.

Pour in 3/4 cup vegetable oil and set this mixture aside.

Whisk together 5 large eggs in a medium bowl until smooth. Combine with 1 cup buttermilk and 1/2 cup sour cream, mixing until well blended.

Sift together 1 and 1/4 cups all-purpose flour, 3/4 cup masa harina corn flour, 1 teaspoon kosher salt, and 1 tablespoon baking powder.

Incorporate 1 and 1/2 cups cornmeal into the flour mixture.

Combine the wet mixture with the flour mixture, alternating between them and mixing until well combined.

Divide the batter evenly among the prepared pans.

Bake at 325°F for approximately 28-33 minutes, until the edges are golden brown.

Cool the cakes in their pans for 10-15 minutes, then invert onto a cooling rack.

For the frosting, beat 2 cups softened Kerry Gold butter in a mixing bowl until smooth.

Mix in 3/4 cup honey, whipping until fluffy.

Gradually incorporate 1 cup powdered sugar, adding 2 teaspoons cornstarch and 1/2 teaspoon kosher salt.

Continue adding the remaining 3 and 1/2 cups powdered sugar until fluffy.

Assemble your masterpiece by layering frosting between each cake layer and on the top and sides of the cake.

Sprinkle with polenta and drizzle with extra honey for an enticing finish.