So I have had a bottle of corn oil left from a red velvet cake I made a while ago. Does anyone know if it can be interchangeable with vegetable oil without affecting the taste or quality of different flavor cake cakes?

I personal don't know, but try it out by making some cupcakes, you can never have enough excuses to make cupcakes

For baking purposes, they're interchangeable. I've used corn, vegetable, and canola oil in cake recipes with no noticeable difference. If you were frying food, corn oil would be better because of its higher smoke point.

I interchange all oil whether its corn, canola or vegetable. After all, corn is a vegetable. The only one I wouldn't because of the stronger flavor is olive oil. HTH