Preheat your oven to 325°F (163°C) and prepare three 9-inch cake pans with parchment and grease.

Cream the salted butter until smooth, then gradually add the sugar and beat until light and fluffy.

Mix in honey and olive oil until the batter is cohesive and smooth.

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

Sift together the flour, masa harina, salt, and baking powder, then mix in cornmeal gently.

Alternate adding wet and dry mixtures to the creamed butter until just combined.

Divide the batter among the pans and bake for 28-33 minutes or until a toothpick comes out clean.

Cool the cakes in pans for 10-15 minutes before transferring to a wire rack.

Prepare frosting by beating butter until creamy, then add honey, salt, and powdered sugar.

Assemble the cake by layering and frosting between each layer, and top with optional polenta and honey.