Not exactly. AP flour weighs 4.25oz per cup, cake flour weighs 3.5oz per cup. So if you are measuring by volume (cups), the recipe actually needs more cake flour by volume then it would AP flour. Especially with a professional grade recipe, the leavening, sugar and fat has been fine tuned based on the weight of the flour. All this is to say that your recipe will most likely turn out decent, but you run a chance it could sink, be too wet, not rise properly, have a gummy texture, be too soft, be too crumbly, crystalize on top etc.
So, if you want to substitute cake flour for AP, then use a digital scale and a little math. Say your recipe calls for 2 cups of AP flour. 2 cups AP = 8.5oz. As long as you use 8.5oz of cake flour, your recipe will turn out.
This does NOT really work the other way around. If your recipe calls for cake flour, you should always use cake flour.