Yes, there is a difference. You shouldn't be baking a cake (or anything else) in a microwave oven.
A microwave oven excites the water within your food. When you put in dough or batter, the excited water doesn't bind with the starch the way it does under normal heat, it escapes the starch, leaving you with a stone-hard piece of dough or batter.
There is something called "five-minutes microwave cake". I haven't tried it, but in the recipes floating around the interwebs it gets eaten while still hot (so probably before it has had the chance to get too hard). It also seems that there is a very small heat frame in which it gets OK. Bake it too much, and it will get hard, or burn. Bake it too little, and you end up with a mug of warm batter. It is also supposed to be a cupcake, I suspect that if you try to bake a bigger portion at once, there will be enough temperature difference in different zones of the batter to get underbaked, baked and hard portions all at once.
Bottom line: if you want to try for the fun of it, make a cupcake in the microwave, and watch your energy input (microwave watt setting and time) very closely, then eat immediately. You can find recipes all over the Web, e. g. on Instructables. If you want a real cake, don't bake in a microwave.
It's probably best to make this cake in an actual oven (even if the recipe specified a microwave oven) as the heat will be more even. Anyway, ovens can be remarkably inaccurate in temperature so perhaps although you set your oven at 200 C it may have been actually at 225 C say. The batter may have also been quite thick and so have a higher tendency to burn unlike a thinner, wetter batter, if you pair this with the inaccuracy of the oven temperature then it's not surprising that it burnt.
Hope this helps for next time!
Best Answer
I have two, of which I use one regularly. They're fine for pizza, pasta bakes, pies and casseroles. I haven't tested them for cake but the top of a tall cake would be likely to brown a little fast. That's easily fixed with foil. This is because there's more direct top heat than in most ovens, which won't hurt when you're cooking pizza.
Be sure to get one that has a proper convection mode. Check the manual in advance for instructions relating to metal cookware - if they don't say you can use it in convection mode, don't buy. When you buy it, put it on to convection with some crushed up foil in there. If it sparks, take it back as missold.
Combination modes are useful for some things but not anything you'd call baking.