Preheat your oven to 325°F (163°C). Grease three 9-inch cake pans with parchment paper circles at the bottom and nonstick spray on the sides.

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

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

In a separate bowl, whisk the eggs until smooth, then add the buttermilk and sour cream. Set aside.

Sift together the all-purpose flour, corn flour, salt, and baking powder. Add the cornmeal and mix well.

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

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

Let the cakes cool in the pans for 10-15 minutes, then transfer to a cooling rack.

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

Gradually add powdered sugar, cornstarch, and salt, beating until fluffy and well combined.

Once the cakes are completely cool, assemble the cake by layering with frosting between each layer and covering the entire cake with frosting.

Garnish the cake with polenta around the edges for an added touch, drizzle with extra honey, and serve with vanilla ice cream or whipped cream.