I was just wondering everyone's opinion on cake flour. I've used both and believe that cake gives a more tender cake. I have a red velvet cake recipe that calls for AP but think cake would be better? What's your opinion??

I'm a big fan of cake flour for the nice texture it gives to the finished product.
In a recipe that calls for AP, I've been replacing 1/3rd of the recipe with Cake Flour and that seems to give it a nice texture as well.

http://www.aces.edu/dept/extcomm/newspaper/dec3c01.html

I found this link that explains it somewhat .. hth

Hi
Cake flour make a more tender lighter cake due to there being less gluten in the flour 7.5% - 9%. Whereas all purpose (plain)flour has more gluten 10%. And bakers flour(bread) has 12-14% gluten.
Some recipes will not react well with different flours being used. As all baking is a science the amounts put into a recipe can only be changed to a certain degree without ruining the product or creating a wonderful but different item.
The percentages provided above were given to me in the patisserie course I did.
Also if you run out of cake flour you can replace with 1/2 all purpose and 1/2 cornflour.

So, wouldn't all-purpose make a stronger cake for carving?

You would think so, I always use cake. Good question!