Well, I bake from scratch almost exclusively and I would say that even when you adjust the amounts when you are substituting one for another, generally you will not get results as good as when you use what the recipe calls for. So my rule of thumb is use what is called for unless you absolutely have to substitute. Recipes are designed around ingredients, because of the difference in the gluten in the one flour from the other, then the sugar, eggs and other leavenings were adjusted to accomodate the chemical affect of the various ingredients involved. Generally you cannot just substitute cake flour in a recipe calling for all-purpose even when making the adjustment. You most definitely cannot just subsitute one for the other in the same amounts.
Most commercial bakeries do use a cake flour specifically designed for commercial use and their recipes are also designed for commercial use. Bear in mind that commercial bakeries and also domestic bakers in some countries use scales to weight their ingredients and therefore 8 ounces of weight of flour is totally different than 8 ounces measured by dry measuring cup.
The dryer cake that you are describing when you substituted cake flour for all-purpose, is the most common result.
Incidentally, I have a huge collection of cookbooks and recipes and have tried out many using cake flour in place of the all-purpose both in equal measure and adjusted measure and I have only ever had one result that I felt came out even close to what it was when made according to the original instructions.
Also, cake flour varies a lot from one country to another, as does commercial to domestic, so bear that in mind.
So though your cakes may well "turn out", they will not be a comparable product if you are fussy about texture and moisture and even baking etc., qualities which matter more to some than to others, I am learning, haha! So how picky are you, haha?
Hugs Squirrelly Cakes