Baking Powder vs Baking Soda: What’s the Difference and When to Use Them?

They say cooking is an art, but baking is a science.I believe baking is both — a blend of creativity and chemistry.

Just like any science experiment, if one ingredient is off, the whole result changes. Every baker who has had a flat cake or a bitter cookie knows the frustration of a missing or mismatched ingredient. That’s why understanding your leavening agents is critical.

One of the most common questions I get is:👉 What’s the difference between baking powder and baking soda?👉 Are they the same?👉 Can I substitute one for the other?

Let’s break it down — in simple terms.

Are Baking Soda and Baking Powder the Same?

No — they’re not the same.

• Baking soda needs both an acid and a liquid to activate and produce carbon dioxide, which helps baked goods rise.

• Baking powder already contains an acid, so it only needs a liquid to do its job.

Simple, right? But there’s nuance when it comes to usage and balance.

What Is Baking Soda?

• Baking soda is sodium bicarbonate, a white crystalline powder with a slightly salty aftertaste.

• It’s a base that reacts with acids (like lemon juice, yogurt, vinegar, buttermilk) to release carbon dioxide gas. That gas forms bubbles, making cakes, cookies, muffins light and airy.

Key things to know:

• Stronger than baking powder — a little goes a long way.

• Too much baking soda can leave a soapy or metallic aftertaste.

• It releases gas when heated above ~80 °C, which is why some recipes rise quickly in the oven.

• Often paired with acidic ingredients like cocoa, brown sugar, or buttermilk.

💡 Pro Tip: Use about 0.4–0.5% baking soda by weight in recipes with chocolate or cocoa powder.

What Is Baking Powder?

• Baking powder is baking soda mixed with a dry acid (like cream of tartar) and sometimes cornstarch (to stabilize it).

• Because the acid is already built-in, all it needs is moisture (liquid) to activate.

Key things to know:

• Works in recipes that don’t include additional acidic ingredients.

• Comes in single-acting and double-acting versions:

  • Single-acting: activates immediately with liquid.

  • Double-acting: activates in two stages — with liquid and heat.

• Gives consistent lift to cakes, muffins, quick breads.

💡 Pro Tip: In most recipes, baking powder is used at 1–3% of the flour’s weight.

Shelf Life: How to Store & Test Freshness

Baking Soda:

• Store in a cool, dry place, in a sealed container.

• Test: Add a bit of baking soda to vinegar. If it bubbles, it’s still active.

Baking Powder:

• Sensitive to humidity, so buy in small quantities and store well sealed.

• Test: Add water to a spoonful of baking powder. If it foams, it’s still good.

Substitutions: Can You Swap Them?

Sometimes yes — but with adjustments:

• No Baking Powder? You can mix your own:1 part baking soda + 2 parts cream of tartar = baking powder(Add a bit of cornstarch if you plan to store it.)

• No Baking Soda? Use baking powder instead — but you’ll often need 2–3 times more to achieve the same leavening effect.

Other natural substitutes include buttermilk, yogurt, lemon juice, vinegar, or molasses — but only when paired correctly with the base or acid in the recipe.

When to Use Baking Powder vs Baking Soda?

Some recipes call for one, others use both. Here’s how to decide:

• Baking Soda only: Use when the recipe already contains enough acidic ingredients (e.g. chocolate cake, banana bread).

• Baking Powder only: Use when there’s no acidity in the recipe (e.g. sponge cakes, vanilla cakes).

• Both: Some recipes require extra lift, precise browning, or flavor control, so they use a combination of the two.

Balance is key — too little and your bake is dense; too much and it will taste bitter.

Final Thoughts

Understanding the difference between baking powder and baking soda can save you from failed batches and sad desserts.

• Baking Soda = Base + Needs an Acid

• Baking Powder = Pre-mixed + Just Needs Liquid

Once you know when and how to use them, you’ll gain control over texture, rise, and flavor in your baking.

So the next time you’re in the kitchen, you won’t just follow the recipe — you’ll understand the science behind it.

✨ Baking really is both art and science. Mastering the basics gives you confidence to create freely.