I have never used the King Arthur's white cake recipe but I use their lemon cake all the time. It is a wonderful recipe, very moist and holds up well. BTW - I buy my flour in 50lb bags and just use a generic brand - this does not affect the flavor or texture.
If you are nervous, my suggestion is for you to try a batch and see what you think. So far I have not been disappointed with any of their recipes. 
Actually, I have tried the recipe, twice. Both times I used either ap flour or cake flour. Once it was dry another time it was moist and looked beautiful but it seemed to almost desinagrate as if it was dry crumbly? in your mouth. So if anyone has tried the recipe with great results I will appreciate knowing your results. (again wondering if anyone has tried the recipe with the King Arthur Flour,etc.)
Funny how just last night I was reading up the KAF site on their Tender White Cake.
Seemed that few people tried with Softasilk cake flour and it turned out fine.
You can read some reviews here:
http://www.kingarthurflour.com/recipes/tender-white-cake-recipe#ReviewSectionhttp://www.kingarthurflour.com/recipes/tender-white-cake-recipe#ReviewSection
and here (this one has pictures of step-by-step):
http://www.kingarthurflour.com/blog/2009/08/04/that-takes-the-cake-our-new-unbleached-cake-flour-debuts/
HTH!
I have used that recipe with great results both using their cake flour and softasilk cake flour. I find that it is very moist and fluffy. I love their recipes!! I cannot comment on holding up to stacking because I am not great at decorating at all. You can also call their hotline to ask questions. HTH
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