You should use BLEACHED all purpose flour if the recipe calls for it. Cake flour may be too soft and this comes out as a gloppy unrisen cake NOT a light cake.
Unbleached all purpose flour makes great pasta and bread, therefore not good cake unless you are adding lots of buttermilk, sour cream, cream cheese or yogurt. I make many such cake recipes without eggs, and they come out light and fine grained and tender. The combination of fresh baking powder and acid is enough to make a cake light if you do not overmix.
Please post a specific recipe because it is impossible to give useful specific advice without it.
In the most general case, a lighter cake results from weighing the flour because that takes out the variations in packing. kingarthurflour.com has many cake recipes giving both volume and weight measuring.