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

In a large bowl or stand mixer, beat 3/4 cup softened butter until smooth.

Add 2 and 1/3 cups granulated sugar and beat for 2 minutes, scraping the sides and bottom once.

Add 2/3 cup raw honey and beat well.

Add 3/4 cup vegetable oil and mix well.

In a medium bowl, whisk together 5 large eggs until smooth and bubbly. Add 1 cup buttermilk and 1/2 cup sour cream and whisk until smooth. Set aside.

In another medium bowl, sift together 1 and 1/4 cups all-purpose flour, 3/4 cup masa harina, 1 teaspoon kosher salt, and 1 tablespoon baking powder.

Add 1 and 1/2 cups cornmeal to the flour mixture and mix well.

Alternate adding the buttermilk mixture and the flour mixture to the butter mixture, mixing well after each addition until combined.

Divide the batter evenly between the three prepared pans.

Bake at 325 degrees F for 28-33 minutes, rotating the pans once. The cakes are done when the edges are set and golden brown, and a toothpick inserted in the center comes out clean.

Let the cakes cool for 10-15 minutes, then invert onto a cooling rack to cool completely.

For the frosting, beat 2 cups softened Kerry Gold butter until smooth. Add 3/4 cup honey and mix until fluffy.

Add 1 cup powdered sugar, then 2 teaspoons cornstarch, and 1/2 teaspoon kosher salt. Mix until incorporated. Gradually add the remaining 3 and 1/2 cups powdered sugar, beating until very fluffy.

Once the cakes are completely cool, place one layer on a cake stand and smear a bit of frosting on it. Add 1 and 1/2 cups frosting to the top, spreading evenly.

Repeat with the second cake layer. Add the final layer and cover the top and sides of the cake with the remaining frosting.

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