I would like to start baking w/ whole grains like wheat. Has anyone attemoted this? I know that it is not as light as cake flour and my cake will not be as white. I just didn't if I had to adjust baking time/temp or measurements.

Get a good cook book for whole grain baking. It is much heavier than all purpose flour. You will get a heavier product with much less rise.

Even switching it in cookies make a remarkable difference.