HAHA. I was just about to ask "What's AP?"
I find that if a recipe calls for cake flour- use cake flour. The difference between these two is ONE ingredient- so not really much difference if you look at it in its simplicity. But that little ingredient in combination with other ingredients may bring desireable results, that could otherwise not be accomplished. I forget its name of this ingredient but it's starts w/ "g", I believe.
I like using cake flour. My cakes come out very delicate and tall. It gives a finer "crumb".
As for the red velvet cake, I use cake flour for it also. I've been told that I have a great red velvet cake, so I'm sticking with cake flour.
Diane
Ok, this may answer my question I had about my carrot cake I made the other day. I made it with all purpose flour and it seemed to turn out into a very moist, but not "tender" cake. I thought I didn't overmix it, but I guess I did? If I had used cake flour, do you think it wouldn't have been so tough?
Thank you for any help !!!
Using cake flour may not be the problem. Did you just use flour, or any extenders, pudding, etc? Milk will make a denser, tougher cake, so will an extra egg.
A good rule of thumb is, unless the batter calls for long or high speed mixing, use the directions that are found on the back of a box mix --
30 seconds at low speed to blend, then 2 minutes on medium to beat.
I use cake flour in all my scratch recipes, unless I am carving the cake. Then I add milk and a box of instant pudding mix.
Theresa 
It was a cake I made from scratch. I poured all the dry ingredients into the wet ingredients in a large bowl. Whisked by hand about 5 to 7 times around the bowl to make sure everything was incorporated, and then poured into my cake pans. The texture came out very firm.
Quote by @%username% on %date%
%body%