Preheat your oven to 325°F (163°C) and prepare three 9-inch cake pans by lining them with parchment paper and greasing the sides with butter.

In a large mixing bowl, beat together the softened salted butter and granulated sugar until fluffy and pale, about 3–5 minutes.

Mix in the raw honey and vegetable oil until thoroughly combined.

In a separate bowl, whisk together the eggs, buttermilk, and sour cream until smooth. Gradually pour this into the butter mixture and blend well.

Sift together the flour, masa harina, baking powder, kosher salt, and cornmeal.

Alternately add the dry mixture and the egg mixture to the butter mixture, beginning and ending with dry ingredients.

Divide the batter between the prepared pans and bake for 28–33 minutes, rotating the pans halfway.

Once baked, cool the cakes in the pans for 10–15 minutes, then transfer to cooling racks.

Prepare the frosting by beating the Kerry Gold Irish butter until creamy, then gradually add powdered sugar and honey.

Layer the cakes with frosting and coat the entire cake with the remaining frosting.

Garnish with polenta and drizzle extra honey before serving.