Baking Soda vs. Baking Powder - Once Upon a Chef (2024)

By Jenn Segal

May 19, 2022
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Baking soda vs. baking powder – what’s the difference? Both are leavening agents used in recipes to make baked goods rise without the need for yeast. Some recipes call for one and some for both. To understand why, it’s important to know how they are each activated and what they do differently.

Baking Soda

Baking soda (also known as sodium bicarbonate) needs acidic ingredients to activate, so it is used in baking recipes that contain buttermilk, brown sugar, molasses, lemon juice, sour cream, cocoa powder, etc. When it is combined with one of these acidic ingredients and liquid, it generates carbon dioxide bubbles (remember the baking soda and vinegar volcano experiment from science class?). These bubbles lift the batter, making baked goods rise. Baking soda also helps with browning and flavor. Because it is alkaline, it encourages the Maillard reaction, or chemical process responsible for creating that golden color and caramelized flavor that make everything taste better.

It’s important not to use too much baking soda in recipes, as it can result in a metallic, soapy flavor. It is much more powerful than baking powder – you only need about 1/4 teaspoon baking soda per cup of flour to leaven baked goods.

Examples of recipes that contain acidic ingredients and call for only baking soda:

Vanilla Cupcakes (acidic ingredient: buttermilk)
Lemon Pound Cake (acidic ingredients: lemon juice and buttermilk)
Banana Bread (acidic ingredients: bananas and lemon juice)
Old-Fashioned Ginger Spice Cookies (acidic ingredients: molasses and brown sugar)

Baking Powder

Baking powder, on the other hand, is a complete leavening agent, meaning it contains baking soda and acidic properties, so it is used in recipes that don’t contain acidic ingredients and needs only liquid to activate. When combined with liquid in a recipe, such as milk or water, baking powder releases gas bubbles, making baked goods rise. Today, most baking powder is double-acting, meaning it is activated twice: first when it is mixed with a liquid, and again when it is heated in the oven. Double-acting baking powder is best for home cooks because it is much more forgiving. Recipes using single-acting baking powder must be baked immediately after mixing, or the baking powder will lose its oomph. Double-acting baking powder gives the cook a bit more time and flexibility getting recipes into the oven.

Baking powder is not nearly as strong as baking soda, so you need a lot more of it when baking. For every 1 cup of flour in a recipe, 1 to 1½ teaspoons baking powder is needed for leavening.

Examples of recipes that don’t contain acidic ingredients and call for only baking powder:

Breakfast Pancakes
Cornbread
Strawberry Cake
Cinnamon Swirl Apple Bread

Baking Soda and Baking Powder Used Together

Some recipes, call for both baking powder and baking soda. These recipes typically contain some type of acidic ingredient, but baking soda alone is not enough to lift the volume of batter in the recipe so baking powder is added to pick up the slack. Another reason to use both leavening agents is that they affect flavor and browning differently. In my buttermilk biscuit recipe, for example, buttermilk is used partly for its flavor. Baking soda alone would neutralize all of the buttermilk’s acid, and you’d lose that subtle, pleasant tang. By cutting some of the baking powder with baking soda, some of the tangy flavor is preserved.

Examples of recipes that call for both baking soda and baking powder:

Secret Ingredient Chocolate Chip Cookies
Pumpkin Bread
Buttermilk Biscuits
Powdered Donut Cake

Baking Soda vs. Baking Powder: More Useful Tips

Some stores carry both single and double-acting baking powder. If the container is not clearly labeled, you can assume it is double-acting. Recipes won’t specify single or double-acting baking powder; you can assume you’ll need double-acting unless a recipe specifies otherwise.
Baking soda and baking powder are not interchangeable.
When baking, be careful about substituting liquids. Milk and buttermilk, for example, are not interchangeable in recipes because they each react differently with the leavening agents called for.
Store baking soda and baking powder in a cool dark place like a cabinet. Because baking soda comes in packaging that isn’t resealable, after you open it, transfer it to a small airtight container to extend its shelf life.

How To Be Sure Your Baking Soda and Baking Powder Are Fresh

Baking soda and baking powder lose their effectiveness over time, so it’s a good idea to make sure they aren’t expired before baking. Check the date on the packaging to see if they’re still usable. You can also test them to see if they’re still effective. Here’s how:

Baking soda: Spoon some into a bowl (1/2 teaspoon is plenty), and add a splash of lemon juice or vinegar. If the mixture starts to fizz quickly and vigorously, it’s still good.

Baking powder: Spoon it into a bowl (again, 1/2 teaspoon is plenty) of hot water. If it begins to bubble it’s still effective.

Comments

I’m well equipped now. Loved the infor on how to test if the ingredients haven’t expired
- — Emely Ganga on November 25, 2023
- Reply
Always enjoy looking over the recipes in emails from you and continue to make your Coconut Macaroons as a family favorite! Thank you.
- — Marty on October 8, 2023
- Reply
Thank you for this post! It’s always great as a home cook to learn the science behind a recipe to improve decision-making in the kitchen. Loved this post- thanks for posting it!
See Also
Fix a Baking Powder or Baking Soda Mistake Why Do My Banana Muffins Taste Odd? | Ask Nigella.com The Biggest Mistakes Everyone Makes With Banana Bread - Tasting Table Why cakes and cupcakes get sticky tops (And how to fix it!)
- — Alexandra Thiessen on April 7, 2023
- Reply
SUCH useful information! Thank you.
- — Diana on February 3, 2023
- Reply
Thank you for this great article!
Another related question, I heard that baking powder has cream of tartar in it.
It does not say it in the ingredients.
Would you know if it does contain it? How would I know if it does or doesn’t?
Thank you
Nechama
- — Nechama Backman on July 17, 2022
- Reply
- Glad you found it helpful! It won’t show up on the label, but cream of tartar is made with similar ingredients to what you see on the ingredient list for baking powder.
  — Jenn on July 18, 2022
  Reply
  - The answer is if the ingredients don’t have some compound with the word “tartrate” in it, there is no cream of tarter. My baking powder here from
    the grocery store has other acids in it, not cream of tarter (it has sodium aluminum sulfate and monocalcium phosphate).
    — David on September 25, 2023
    Reply
Great work. thanks
- — San
- Reply
Great blog. Am 89 yo and, people say, I am a great cook. I follow my mother (a Dietician) and Grandmother, survivor of the Depression, when cooks made do with what they had on hand or could afford. She was a fabulous cook and great culinary teacher. Both women said to always use double-acting baking powder — but NOT TO USE EITHER WITH ALUMINUM ADDED
Comment??
- — Alice Farrell LaChapelle (Albany NY)
- Reply
- Glad you like the blog! I’ve never had an issue with an off/metallic taste from baking powder with aluminum (seems to be mostly an issue if you use too much of it), but some chefs do recommend aluminum-free. Problem is, many stores don’t carry it.
  — Jenn
  Reply
Great explanation! Easy to read, understand and follow. Thank you.
- — Linda
- Reply
See Also
You've Added Too Much Baking Powder To A Recipe. Now What? - Tasting Table
Jenn! This is so helpful! And answers a question I’ve had for years: Why do classic chocolate chip cookie recipes call for baking soda when there is no acid!? I had no idea brown sugar activated baking soda. On that note, a question: You listed your chocolate chip cookie recipe as one that calls for both, but I only see baking soda in your recipe. Am I missing the baking powder?
- — Kiley
- Reply
- Hi Kiley, So glad you found this helpful! You didn’t miss anything – the recipe was linked to the wrong chocolate chip cookie recipe. Thanks for catching that – it has been corrected. The baking soda also helps with browning, which gives the cookies a lot more flavor. 🙂
  — Jenn
  Reply
- Thanks
  — George Chimesha
  Reply
Great info! Thank you, Jenn!
- — Toni
- Reply
- I’m vegan and have had good success using oat milk and stick plant based butter. I wonder if you could please explain how baking powder and baking soda react in dairy free baking. Any info will be greatly appreciated!!
  — Lynne Habig
  Reply
  - Hi Lynne, I don’t think non-diary alternatives will have any impact on how baking powder/baking soda work. 🙂
    — Jenn
    Reply
Thanks for this article! Question: I
have a baked chicken wing recipe that calls for “ alum-free” baking powder. (It makes the wings crispy without frying.) Some baking powders note “alum free” on the can; others don’t have that note but the ingredients don’t list aluminum sulfate … should I then assume this product is alum free?
Thanks very much for your response!!
- — Janice Skenderian
- Reply
- Hi Janice, I’m not 100% sure about that, but I would think you’re correct. If you want to be sure though, I’d contact the manufacturer. Sorry I can’t give you a more definitive answer!
  — Jenn
  Reply
Baking Soda vs. Baking Powder simmered in my head quite often, thank you for clearing that up for me!
- — Silvs Gallon
- Reply
Great explanation, thanks, Jen!
- — Natalie
- Reply
- Thank you very much for this useful and informative article. At our house you are a heroine! As I am sure that you are at yours.
  — Geraldine Waud
  Reply
  - ❤️
    — Jenn
    Reply
Thank you! This is a great explanation and I love the tip for how to check if my baking powder and baking soda is still fresh.
- — Sherry
- Reply
I really appreciate your information on baking powder and baking soda. It’s good to know how I can test the 2 products, to confirm that they I get the results I want.
- — Joann Marofsky
- Reply
Thank you for sharing this, I’ve always wondered! On a side note, I like to make corn cakes and was using my boyfriend’s baking powder for the recipe. It never tasted quite right and I had made it a few times when I happened to look at the expiration date. Can you believe it was 40 years expired!!! I began using new baking powder and it was completely different! I kept the 40 year old baking powder as a souvenir LOL
- — Casey
- Reply
- 40 years!!?? That’s funny – it’s a relic! 🙂
  — Jenn
  Reply
This is interesting and so useful. Thanks Jenn!
- — Mary
- Reply

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FAQs

Baking Soda vs. Baking Powder - Once Upon a Chef? ›

Baking powder is not nearly as strong as baking soda, so you need a lot more of it when baking. For every 1 cup of flour in a recipe, 1 to 1½ teaspoons baking powder is needed for leavening. Examples of recipes that don't contain acidic ingredients and call for only baking powder: Breakfast Pancakes.

Know More ›

Is it better to bake with baking soda or baking powder? ›

When to use which one. Baking soda is used in recipes that also include an acidic ingredient, such as cream of tartar, buttermilk, or citrus juice. Conversely, baking powder is typically used when the recipe doesn't feature an acidic ingredient, as the powder already includes the acid needed to produce carbon dioxide.

Can I substitute baking soda for 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.

What if I accidentally used baking powder instead of baking soda? ›

Baking powder: Baking powder can be used to replace baking soda, though not at a 1-to-1 ratio. Because the former is not as strong as the latter, it's important to use three times the amount of baking powder as baking soda. Be aware, a slightly bitter, off-putting taste might result from using that much baking powder.

Is it better to make food rise with baking soda or baking powder? ›

If you're wondering, “what makes bread rise, baking soda or baking powder?” the answer is both, depending on the recipe. Even though baking soda and baking powder both perform the same job in baking, they are chemically different and cannot be substituted one for one in recipes.

Keep Reading ›

Which makes things fluffy or baking powder or baking soda? ›

Baking soda changes the texture of baked goods by causing a batter or dough to spread, while baking powder produces light, fluffy texture. Some recipes may call for baking soda or baking powder on their own, while others may require both ingredients to create the ideal balance for great texture.

Get More Info ›

Do you add baking soda or baking powder to pancakes? ›

Adding baking powder is the easiest way to make fluffy pancakes. There's more than one way to make the bubbles that make a pancake fluffy, but the easiest way is by adding a raising agent such as baking powder.

Read On ›

Is baking powder or soda better for muffins? ›

Baking soda is most commonly used in cookie and muffin recipes. Baking powder, however, already contains an acid and a base and has a more neutral taste, which works great when baking cakes and bread.

What happens if you bake without baking soda or powder? ›

Simply, without these leaveners, many cookies would fall flat and cake layers would be dense and stodgy. But baking powder and soda are not interchangeable, and if you're out of one, the other won't act as a direct substitute (though it can be part of the solution—more on that below).

Show Me More ›

Can I use expired baking powder? ›

Baking powder won't have an off smell or taste—unless it's been contaminated with something else. And it is safe to use past its expiration date, even if it isn't as effective. You'll just end up with a flatter, denser baked good than you would if you used fresh baking powder.

Find Out More ›

Is baking soda or baking powder better for pancakes? ›

Baking powder does most of the heavy lifting in the rise department and while baking soda aids in leavening, it also helps neutralize the acid." Take buttermilk pancakes, for instance. Fryer says the "swift reaction between the buttermilk and the baking powder and baking soda makes lofty, fluffy pancakes."

Read The Full Story ›

Does baking powder or baking soda make chicken crispy? ›

It may sounds unappealing, but coating chicken wings in seasoned baking powder is what makes the skin super crispy. You won't taste it in the final results, so long as you use aluminium-free. To be clear, make sure you use baking powder, NOT baking soda, because there is a big difference!