Sugar substitute for cake recipe
The only functional replacement of what you've mentioned would be the turbinado, which is typically a slightly coarser, unbleached version of regular granulated.

Confectioners/XXX sugar is fine ground into powder and will not provide the aeration or structure/bulk to perform in a cake. Brown sugar could possibly work, but will alter your flavor profile. Splenda just isn't that functional.

Best of luck.

In the future, it'll help if you give more info on the type of cake/product you're making.