🧁 The Difference Between Baking Powder and Baking Soda: Don't Get Them Mixed Up!

Many cake recipes mention the use of baking powder or baking soda as a leavening agent. Although they sound similar, they are actually different and cannot be used interchangeably.

Baking Soda (Sodium Bicarbonate)

Baking soda needs acid to react, such as from lemon juice, yoghurt, or vinegar. The reaction produces gas bubbles that cause the dough to rise. If there are no acidic ingredients in the recipe, the cake may taste bitter.

Baking Powder

Unlike baking soda, baking powder already contains acid. So, it just needs to be mixed with liquid to work. There is also a type of double-acting baking powder that reacts twice: first when it comes into contact with liquid, and second when it is heated in the oven.

When to Use?

If the recipe contains acidic ingredients → use baking soda.

If there are no acidic ingredients → use baking powder.

Sometimes recipes use both to achieve maximum rise.

✨ Understanding this difference will help you create softer, tastier cakes that don't fail in the kitchen.

📌 Quick tip: Don't forget to check the expiry date! Baking agents that are too old may lose their effectiveness.