This is the cake we all know and love: The vast category includes white, yellow, chocolate, and marble cakes, plus everything in between. There are differences within the category (such as using whole eggs or just egg whites), but the structure is essentially the same. Butter cake gets its rich, sturdy texture from butter as well as leavening agents like baking soda or baking powder—the combo results in a sturdy crumb that can withstand being split, stacked, frosted and sliced.