i have made red velvet cake many times and iv used all purpose flour every time . i happen to have some cake flour also i want to try using the cake flour. Will it change how the cake turns out?

It's best to stick with what the recipe calls for, but if you really want to try the substitution you will want to do it like this:

1 cup + 2 tbsp cake flour = 1 cup all-purpose flour

Here is a link to a great website describing the differences in all of the flours.

http://www.joyofbaking.com/flour.html
http://whatscookingamerica.net/Bread/FlourTypes.htm

I really prefer any type of cake made with cake flour as it has a smaller and more delicate crumb than a cake made with all-purpose.

However, my twin sister really prefers pound cake made with AP flour. So I usually wind up making two different pound cakes...and there's enough left over to freeze for future treats!

Highly recommend the websites provided by lees_luv

HTH

I don't have a single recipe that calls for cake flour, so all mine are all purpose. Check out this pic though:

http://www.cakecentral.com/modules.php?name=gallery&file=displayimage&pid=871023