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Preheat oven to 325°F. Grease and line an 8-inch round cake pan with parchment paper.
In a large mixing bowl, whisk together olive oil, milk, granulated sugar, and brown sugar until smooth.
Whisk in the eggs and vanilla extract, and mix until fully combined and glossy.
In a separate bowl, whisk together the flour, cornmeal, baking powder, baking soda, and salt.
Gently add the dry ingredients to the wet ingredients and whisk until fully incorporated. Avoid overmixing; a few small lumps are okay.
Pour the batter into the prepared pan and smooth the top. Bake for approximately 40 minutes, or until the center springs back lightly and a toothpick inserted comes out clean.
Let the cake cool in the pan for 30-40 minutes, then transfer to a wire rack to cool completely before frosting.
For the frosting, beat the butter in a large bowl using a hand mixer for about 30 seconds until fluffy.
Add the vanilla, powdered sugar, and honey to the butter. Mix well until combined and fluffy.
Add a small sprinkle of sea salt, mix, taste, and adjust sugar, honey, and/or salt to taste.
Slice and serve the cake with a dollop of salted honey buttercream, olive oil drizzle, and more flaky sea salt.