As a general rule, I would see in a majority of cases that in a bread, gluten development is encouraged to provide a chewy texture. In a cake, you want to avoid gluten development to have a light and fluffy texture.
Special bread flours have high gluten content and cake flours have lower gluten for that reason.
Now we of course do have many exceptions, such as banana bread is low gluten and very sweet, while many biscuit recipes call for cake flour, but no one would call a biscuit a cake. In both those cases, I don’t think you would like a banana bread or biscuit that has the strong gluten structure that a proper baguette has.
Cakes (especially something like donuts) can be yeast risen, and some breads like matzo or tortillas have no leavening, or breads can use chemical leavening like Irish soda bread.