Classic Victoria Sponge Cake vs Classic St. Louis Gooey Butter Cake

Both cakes are built on butter, sugar, eggs and vanilla, yet they put them to very different uses. The Victoria sponge creams softened butter with caster sugar until pale and fluffy, then gently folds in flour for a light, airy crumb, sandwiched with strawberry jam and whipped double cream. The gooey butter cake works with melted butter instead, pressing a dense base into the pan beneath a rich cream cheese and powdered sugar topping, baked until the edges turn golden while the centre stays set but slightly gooey.