I have a Red Velvet Cake recipe that I have used several times before and its WONDERFUL, with that said, I used the same recipe, the same way and yet the cake turned out very crumbly. I cant for the life of me figure out why. I repeated it a second time with the same results , what could be causing this? Any advice will be helpful.

there could be something different about the ingredients you are using.
Other than that the only thing I can think of is that you *really, truely* made some kind of mistake in measuring or passed over an ingredient. It can happen and we don't realize it.....

I'm sure I didn't forget an ingredient, however the only thing I had different was that normally I would use 1 oz of Wilton red food color and 1 oz of the store bought liquid food color, this time I only used Americolor gel, could that have made the difference?

Well, you did cut down on the liquid in the recipe with that difference but I really don't think it should have made *that* much difference After all it was only 2 oz less liquid.

Thats what I was thinking too, not much of a difference. I am going to try this recipe again, like I said I've made it before without having this problem.

Check your oven calibration. It can go out from one use to the next.

Also check your flour.

Cocoa can affect texture too. Dutch cocoa can make for a relatively drier texture.