If you’ve ever stared at a recipe and wondered whether you really need both baking powder and baking soda—or if you can swap one for the other—you’re not alone. These two pantry staples may look similar, but they work differently in baking. Understanding when to use each one can make the difference between a fluffy cake and a dense, disappointing bake.
What’s the Difference?
- Baking Soda (sodium bicarbonate) is a pure base. It needs an acid (like buttermilk, yogurt, lemon juice, brown sugar, or vinegar) to activate and create carbon dioxide bubbles. Those bubbles give baked goods their rise—but here’s the catch: baking soda usually creates large bubbles. That means it not only makes your bakes rise, but it can also leave big air pockets or holes in the crumb.
- Baking Powder contains both baking soda and an acid (usually cream of tartar), plus a starch to keep it dry. It only needs liquid and heat to activate. Most baking powders today are “double-acting,” releasing some gas when mixed and more when baked. Unlike baking soda, baking powder tends to create smaller, more even bubbles, giving your baked goods a smoother texture without large holes.
When to Use Baking Soda
Use baking soda in recipes that already contain acidic ingredients. For example:
- Chocolate chip cookies (brown sugar is acidic)
- Buttermilk pancakes or biscuits
- Lemon cake or muffins
It not only balances the acid but also helps create lift and a slightly more open crumb.
When to Use Baking Powder
Use baking powder when there’s not enough acid in the recipe to activate baking soda. For example:
- Vanilla cakes
- Sugar cookies
- Plain muffins or quick breads
It provides reliable lift while keeping the crumb fine and tender.
When Recipes Call for Both
Some recipes use both baking soda and baking powder. Why? The baking soda gives extra rise (and can help with browning), while the baking powder ensures the crumb stays smooth and even. This combination means you get the best of both worlds: a little extra lift from the baking soda’s larger bubbles, balanced with the baking powder’s ability to create a more uniform texture. A classic example is chocolate cake, where both are needed for height, flavor, and structure.
The Bottom Line
- Baking soda: needs acid, creates larger bubbles, adds rise and big air pockets.
- Baking powder: self-contained, creates smaller bubbles, adds rise without holes.
- Both together: more height + smoother crumb.
Next time you bake, think about the texture you want as well as the flavor. The right choice between baking soda and baking powder can make the difference between a cake that’s airy and full of holes and one that’s tall, fluffy, and tender.
