I would like to make a pink velvet cake. Will reducing the amount of red food coloring in the recipe affect anything other than the color intensity of the cake? For reference, I use CakeMan Raven's recipe, which calls for 1 fl. oz for red food coloring.

Not sure, but "less red" is not always "pink"
Maybe if you used pink icing colors?

Just use pink food coloring instead. Measure out 1oz of water and then use your gel colors (wilton or americolor) to color the water until it's a nice shade of pink. Then add that liquid to your cake. If it's not pink enough after it's all mixed just add some more gel color straight to your batter.

Thank you!