If a recipe called for wheat flour, you could use about any kind of flour you like. Regular flour for baking is "all purpose" flour. I prefer the "unbleached" all purpose flour. Some prefer whole wheat flour (healthier, but slightly different taste).
For all cakes, I always use Softasilk or Swans Down Cake flour - add an additional 2 Tablespoons of cake flour for each cup of flour called for in the recipe. You'll find it in a box near the other flours.