As a former bakery owner: No, not at all. Cakes are made with loose batters, ideally with very little gluten. Breads are made with doughs, ideally with a bunch of gluten. Of course there are some formulas that might blur the lines a bit, but in general if you’re quite literally pouring the batter into a mold or pan of some sort rather than placing it inside, it’s a cake. Or a muffin. Or a cupcake.
Should also be noted that cakes are usually leavened chemically rather than with yeast. You don’t usually allow a cake batter to rise like you do with a bread dough.