The Basics: Baking Soda vs. Baking Powder (2024)

Baking soda and baking powder are both very common chemical leaveners used in baking; below you will learn about the key differences between them, when you should use each, and how to make substitutions. Let’s flex those baking muscles!

The Basics: Baking Soda vs. Baking Powder (1)

Today we’re tackling the subject of baking soda vs. baking powder. Nearly every baking recipe includes one of these (or both!) and if you’re like me, you may have wondered why some recipes call for one or the other and if it’s possible to make substitutions.

Baking soda and baking powder are both odorless white powders that work as leaveners, however, they are chemically different.

Let’s get started!

What is baking soda?

Baking sodais also known as sodium bicarbonate or bicarbonate of soda.

The first thing to understand is that baking soda is a base (I touched on this a bit when talking about cocoa powders). So, it needs an acid to react with to create carbon dioxide (bubbles!), which is what gives rise to baked goods such as cakes, cookies, and biscuits.

The most common types of acids called for in recipes with baking soda:

  • Lemon juice
  • Yogurt
  • Buttermilk
  • Sour cream
  • Brown sugar
  • Cream of tartar
  • Vinegar
  • Molasses
  • Applesauce
  • Honey
  • Natural cocoa powder (NOT Dutch-process)

Baking soda will create leavening on its own when it is heated, but it also produces sodium carbonate, which can result in a metallic taste. This effect is neutralized in baked goods by adding those acids!

How much to use?

A general rule of thumb is ¼ teaspoon of baking soda per 1 cup of flour.

The Basics: Baking Soda vs. Baking Powder (2)

Baking soda uses

These are a few examples are recipes that use just baking soda as its leavener, and I’ve included that the acid that’s used to activate that base!):

  • Snickerdoodles (acid: cream of tartar)
  • Texas Sheet Cake (acid: sour cream and natural cocoa)
  • Irish Soda Bread (acid: cream of tartar and buttermilk)
  • Soft and Chewy Gingersnap Cookies (acid: molasses)

Make-ahead note

Baking soda begins to work as soon as it touches liquid, so it is important to bake items that are only leavened with baking soda as soon as the batter or dough is mixed together. The longer you let it sit, you’ll notice a decrease in the leavening effect.

What is baking powder?

Baking powder is a mixture of baking soda, cream of tartar (an acid), and, at times, cornstarch.

Most baking powder sold today is“double-acting” – this means that it first releases a small amount of carbon dioxide (leavening) when combined with wet ingredients, and then releases the majority of the leavening when the baking powder is heated (in the oven). A great one-two punch!

Since baking powder already contains an acid (cream of tartar), it is typically paired with non-acidic ingredients, such as whole milk and Dutch-process cocoa powder.

How much to use?

A general rule of thumb is 1 teaspoon of baking powder per 1 cup of flour.

The Basics: Baking Soda vs. Baking Powder (3)

Baking powder uses

These are a few examples are recipes that use just baking powder as its leavener:

  • Blueberry Muffins
  • Easy Buttermilk Biscuits
  • Chocolate Chip Scones
  • Cut-Out Sugar Cookies

Make-ahead note

Since baking powder does not require acid and most of its leavening occurs in the oven, it is safer to make batters and doughs using only baking powder ahead of time without sacrificing leavening.

What is the difference between baking soda and baking powder?

To recap everything we talked through above, the primary difference between the two boils down to this:

Baking powder already contains an acid, while baking soda NEEDS an additional acid ingredient to create the rising action.

When in doubt, use baking soda in recipes that include an acidic ingredient; and use baking powder in recipes that do not include an acidic ingredient.

The Basics: Baking Soda vs. Baking Powder (4)

Recipes that use both baking soda and baking powder

So, then why would some recipes call for both baking powder and baking soda?

The most common reason is that these recipes contain an acid, but the combination with baking soda is not enough to fully leaven the recipe, so baking powder is used to add the necessary lift. These recipes maximize the amount of acid neutralization and leavening power.

There are two other reasons for using both:

  • If a recipe is relying on an acidic ingredient for flavor (like buttermilk or lemon juice), too much baking soda would neutralize that flavor. Using both baking soda and baking powder maximizes the flavor and the rise.
  • Baking soda helps baked goods to brown better; if baking powder is the main leavener, sometimes baking soda is added to help with browning.

Some of my favorite recipes using both baking soda and baking powder:

  • Buttermilk Waffles and Buttermilk Pancakes
  • My Favorite Chocolate Chip Cookies
  • Neiman-Marcus Cookies
  • Apple Muffins with Cinnamon-Sugar Topping

Substitutions

I always, always, alwaysrecommend following a recipe as written (see my initial Baking Basics post on5 mistakes to avoid when preparing a recipe); doing so gives you the best chance for success, especially if it’s your first time making the recipe. Remember that if you switch the leavening agent, you’ll need to start playing around with the other ingredients, as well.

Can you substitute baking powder for baking soda?

If you have a recipe calling for baking soda, you’ll need as much as four times the amount of baking powder to get the same amount of leavening. Do this and you run the risk of having a baked good that turns out with a bitter flavor, is dense and hard, or too salty (or a combination of all of those!).

So what are your options for baking powder substitutes?

  • Make “homemade” baking powder – Stir together 2 parts cream of tartar with 1 part baking soda to make your own baking powder.
  • Substitute liquids with club soda – Replace any liquids called for in the recipe with club soda (which is carbonated water); the carbonation will help with the rise. Keep in mind that if liquids in the recipe have fat or specific flavor, that this substitution can affect the final taste and texture.

Can you use substitute baking soda for baking powder?

You can, but it starts to get tricky since you need a lot less baking soda than baking powder, and you will need to increase the amount of acid in the recipe, which has the potential to alter the taste and texture of the recipe.

As you can see, this is why I highly recommend keeping both stocked in your pantry and ready to go so no substitutions are needed!

The Basics: Baking Soda vs. Baking Powder (5)

Is it expired?

Both baking soda and baking powder can expire in a short amount of time (in as little as three months sometimes!). If you try to use expired baking soda or powder in a recipe, the leavening will not work as intended and you’ll likely end up with a flat, dense baked good. So, how do you know if they are fresh? It’s easy!

How to test baking soda

Place 2 tablespoons of white vinegar in a small bowl and add 1 teaspoon baking soda. If it fizzes immediately, it’s still fresh! If nothing happens, throw away the baking soda and buy a fresh box.

How to test baking powder

Place ⅓ cup hot water in a small bowl and add 1 teaspoon baking powder. If it bubbles, it’s still fresh! If nothing happens, throw away the baking powder and buy a fresh container.

The Basics: Baking Soda vs. Baking Powder (6)

Baking soda vs. baking powder

I hope that I’ve armed you with tons of knowledge regarding the differences between baking soda and baking powder so that when you are baking and encounter a recipe that you may want to tweak, you’ll better understand what makes these leaveners work and how different types of ingredients might impact your final result.

Happy Baking, friends!

Learn more of the basics with these posts:

  • Baking Basics: Cocoa Powder 101
  • The Basics of Weighing Ingredients
  • Baking Basics: Flour 101
  • My Must-Have Ingredients
  • Baking Basics: Chocolate 101
The Basics: Baking Soda vs. Baking Powder (2024)

FAQs

The Basics: Baking Soda vs. Baking Powder? ›

Remember that baking soda is 3-4 times stronger than baking powder, so you'll need a lot more baking powder to get the same leavening action. As a general rule, triple the amount of baking powder for the amount of baking soda called for in a recipe. For example, 1 teaspoon baking soda = 3 teaspoons baking powder.

Which is more basic baking soda or baking powder? ›

They are both leavening agents, meaning they help baked goods to rise. They look similar, but they have different chemical compositions and uses. Baking soda is pure sodium bicarbonate, whereas baking powder also contains an acid, such as cream of tartar, and cornstarch.

What is the detailed difference between baking soda and baking powder? ›

Baking soda is 100 percent sodium bicarbonate, an alkaline salt compound that creates carbon dioxide gas when mixed with an acid. Baking powder, on the other hand, is a mixture of sodium bicarbonate and an acid like cream of tartar which requires moisture and heat to activate.

What happens if you only have baking powder and not soda? ›

If you don't have baking soda, you can use baking powder, at three times what the recipe calls for. So if a recipe calls for one teaspoon of baking soda, you can use three teaspoons of baking powder. Baking powder also contains a little bit of salt, so it's also a good idea to halve the salt the recipe calls for.

Why don't we use baking soda instead of baking powder? ›

However, if you're in a pinch, the substitution is one teaspoon baking soda equals three teaspoons baking powder. Baking soda is also much stronger than baking powder and, by trying to provide enough leavening, you may wind up with an unpleasant metallic, salty taste in the final baked product.

Should I use baking powder or baking soda for cookies? ›

Baking soda is typically used for chewy cookies, while baking powder is generally used for light and airy cookies. Since baking powder is comprised of a number of ingredients (baking soda, cream of tartar, cornstarch, etc.), using it instead of pure baking soda will affect the taste of your cookies.

What happens if you use too much baking powder or baking soda? ›

Too much baking powder can cause the batter to be bitter tasting. It can also cause the batter to rise rapidly and then collapse. (i.e. The air bubbles in the batter grow too large and break causing the batter to fall.) Cakes will have a coarse, fragile crumb with a fallen center.

Is baking powder good for the kidneys? ›

A 2021 review found that sodium bicarbonate may help slow the decline of kidney function and significantly improve vascular endothelial function (blood flow) in people with CKD.

Does baking powder go bad? ›

Baking soda and baking powder are both essential pantry staples for bakers. They have long shelf lives, but can they go bad? The answer is yes. Both baking soda and baking powder will eventually expire.

Does baking soda go bad? ›

The Food Marketing Institute's "The Food Keeper" recommends storing unopened baking soda at room temperature for 18 months. After opening, store at room temperature for 6 months for best quality.

What happens if I accidentally use baking soda instead of baking powder? ›

Using the wrong leavening agent

If you accidentally add baking soda instead of baking powder to baked goods, they won't rise because there is not enough acid.

Is it OK if I don't use baking powder? ›

Most baked goods need a leavening agent to make them rise, and if you leave it out, your cake or your cookies will fall flat. Baking powder makes dough rise because it contains both a base and an acid in dried form.

Can I make cookies with baking powder? ›

Baking powder is a two-in-one chemical leavening that combines a powdered alkali (sodium bicarbonate) with a powdered acid (originally, tartaric acid). When moistened in a dough or batter, a chemical reaction takes place that produces carbon dioxide gas, inflating cookies, cakes, and pancakes.

Why is baking soda not used in cakes? ›

Use of baking soda while baking or making cake, makes the cake taste bitter due to the formation of Sodium carbonate during heating. Hence, to neutralize the formed sodium carbonate and its bitter taste, we use tartaric acid. As an acid tartaric acid neutralizes the base effect of Sodium bicarbonate.

What happens when you use baking soda vs baking powder? ›

The leavening power of baking soda is about three to four times stronger than baking powder. This means that you need a lot less baking soda in your recipes. If a recipe calls for baking soda and you only have baking powder, you need to use the right baking soda to baking powder conversion.

Can I bake cake with only baking soda? ›

Without an acid, the required chemical reaction will not occur and your baked goods will end up short and dense. Baking soda that hasn't been activated will also leave a metallic, or even soapy taste in your baking. You also need to use the right amount of acid to baking soda.

Does baking soda make things more basic? ›

Yes. That box of baking soda, also known as bicarbonate of soda (or sodium bicarbonate), can do some major things. Its superpowers come from a two-letter term: pH. That stands for “power or potential of hydrogen” to make something either an acid or a base (alkaline).

What is the pH of baking powder? ›

Answer: Baking soda, commonly known as sodium bicarbonate, is a mildly alkaline chemical with a pH of 9. Because the baking powder is a mixture of acidic and basic components that react when moistened, it lacks a pH, which is measured in a water solution.

What is the best substitute for baking soda and baking powder? ›

Self-rising flour

If you're out of both baking soda and baking powder, self-rising flour might be a good alternative. Self-rising flour combines all-purpose flour, baking powder, and salt, so it contains everything you need to help baked goods rise.

Can I use baking powder instead of baking soda for cleaning? ›

Baking powder is not as effective as baking soda for removing stains. The reason is that baking powder contains both an acid and a base, neutralising its reactivity – the property that gives baking soda its cleaning power. That said, baking powder can still be used for light cleaning tasks or minor stains.

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