Which flour is best to use when making a yellow cake. Cake Flour or A.P.F?

I am going to make a wedding cake cake for a friend. 3 tiers, I found a recipe that calls for A.P.F. But my issue is, after it bakes would it fall apart easily when I go to cut the layers. I want the cake to be dense but yet still moist and taste good. If I substitute APF with cake flour will it work out. This is my first try at making this kind of cake, I normally use just a boxed store brought cake. Thanks for ur replies