You might check Shirley Corriher’s Bakewise out of the library, she discusses a little about the different effects of cake mixing methods.
-The creaming method (cream butter and sugar first) produces cakes with the highest volume, but they are at risk of being too tough/firm in texture with even a little bit of overmixing.
-Cakes mixed with Rose’s method (One-bowl or two-stage method), where the flour is coated with butter, have a denser, velvety texture that is quite tender and has a little extra insurance against overmixing.
-Cakes mixed with the dissolved sugar method (sugar dissolved in hot liquid, butter added to melt) are the most dense, these are often English gingerbreads or choc guiness cakes.
-There are some other methods, like dumping everything in the bowl at once and stirrring, that produce pretty good results but can have a coarser or uneven texture.