I'm a hobby baker in the UK and have always used a recipe that has roughly the same weight of flour, butter, eggs and sugar. I think this is known as a pound cake in the US but to me it's just normal homemade cake. The chocolate version is a light brown colour and a bit crumbly, though it carves OK if frozen.
Are bakery cakes usually made with this type of recipe? Shop bought chocolate cake always seems darker in colour and softer then mine, though not necessarily any tastier.
Is there a better type of cake that I could be making? I know there are 1000s of different recipes, but it's hard to compare them without making them and I can't afford the time or money to do that. Are there some basic cake types?
Sorry for the rather vague questions.