When baking cakes, it’s important to know the difference between baking powder and baking soda. They both help the cake rise, but they work in different ways.

Baking Soda

• What It Is: Baking soda is just sodium bicarbonate. It needs an acid to work.
• How It Works: When you mix baking soda with something acidic like buttermilk, vinegar, or lemon juice, it makes carbon dioxide gas. This gas helps the cake get fluffy.
• Taste: Baking soda can change the taste of your cake if there isn’t enough acid in the recipe. This can sometimes make it taste a bit soapy.

Baking Powder

• What It Is: Baking powder has baking soda, an acid (like cream of tartar), and a powder that keeps it dry (like cornstarch).
• Types:
  • Single-acting: Needs moisture to start working.
  • Double-acting: Creates gas two times—once when it gets wet and again when it’s heated. This makes it more reliable for baking.
• Taste: Baking powder usually doesn't change the flavor of your cake since it has its own acid.

When to Use Each

• Use Baking Soda: Best for recipes that already have acidic ingredients. For instance, if you’re making chocolate cake with cocoa powder, go for baking soda.
• Use Baking Powder: Better for recipes that don’t have acids, like vanilla cakes or ones that use beaten egg whites.

In Summary

Knowing the difference between baking powder and baking soda is really important for baking a great cake. Use baking soda when your recipe has an acid, and use baking powder when it doesn't. This will help your cake rise properly and taste amazing!