That's true for the nice layered cakes so common in parts of Europe (my favorites are the Finnish cakes with a sponge-cake layer and then a lot of berries, mayb

That's true for the nice layered cakes so common in parts of Europe (my favorites are the Finnish cakes with a sponge-cake layer and then a lot of berries, maybe bananas or kiwis, other fruits, cream). I think there is less moisture-spread with a buttercream frosting and an American sponge cake. The two sponge recipes are quite different: the Finnish layer cake has much more in common with Passover cakes that don't use leavening and only use, for instance, potato flour; the American sponge cake uses butter and wheat flour and baking powder for leavening. Somehow there is a different effect to moistening such a cake with juice or liqueur, as one commonly does with the Finnish sponge cake. Ok. Now I'm hungry.