Preheat the oven to 325°F (163°C). Prepare three 9-inch cake pans with parchment paper on the bottom and grease well.

In a large bowl, beat the softened butter until smooth, then add granulated sugar and beat for 2 minutes.

Mix in honey and vegetable oil until combined.

In a separate bowl, whisk the eggs, buttermilk, and sour cream together until smooth.

Sift together the all-purpose flour, masa harina, salt, and baking powder.

Gradually combine the liquid mixture into the butter mixture, alternating with the flour mixture, mixing until just incorporated.

Carefully divide the batter into the prepared pans and bake for 28–33 minutes until a toothpick comes out clean.

Cool the cakes in the pans briefly, then transfer to a cooling rack.

For the frosting, beat softened butter until smooth, add honey and beat until fluffy.

Gradually mix in powdered sugar and cornstarch until well combined and fluffy.

Once the cakes are cool, layer them with frosting in between and cover the outside of the cake with frosting.

Garnish with polenta and drizzle with honey as desired.

Slice with a thin, warm knife so each piece reveals delicate, sandy crumbs and a glossy ribbon of buttercream.

A scoop of cold vanilla ice cream or a cloud of freshly whipped cream provides contrast.

Finish with a light drizzle of raw honey and a scattering of toasted polenta for a faint, textural crunch.