Baking soda vs. baking powder… what’s the deal? Don’t worry, I got you! I’m here to break it down so you can level up your baking game. Knowing when and why to use each one is the secret to nailing those perfect treats.
Both are total MVPs in the kitchen! Baking soda is a must-have for cookies—it gives them that perfect texture. Sometimes, I even use both (shoutout to our favorite copycat Crumbl cookie recipe!). And when it comes to pancakes? Baking powder is the real MVP—it’s what makes them crazy fluffy!

Baking Soda vs Baking Powder Reasons to Know How They Work
- Improve Your Baking: The wrong use of baking powder and baking soda can affect your baking.
- Learn When to Use Them: Improve your baking game and know when and why to use them in your recipes.
- Best Baking Results: Get the best baking results by balancing flavors and achieving the perfect texture and shape of baked goods.
Baking Soda vs Baking Powder
Baking soda and baking powder are both game-changers when it comes to making your dough or batter rise—they’re like little science experiments in your kitchen! But don’t get it twisted—they are NOT the same thing. They work differently and can totally change how your recipe turns out. So let’s break it down and see what sets them apart!
What is Baking Soda?
Baking soda is no joke—it’s 3 times stronger than baking powder! In science terms, it’s a base, which means it kicks off a reaction when it meets an acid. And in baking? That reaction creates carbon dioxide gas, making bubbles that give your treats a light, airy texture. That’s why recipes using baking soda always need some kind of acid (like buttermilk or lemon juice) to get that magic going!

Acids That React With Baking Soda
We’re all familiar with the reaction of baking soda and vinegar but many ingredients react in recipes to create carbon dioxide. Here is a list of acid ingredients commonly used in baking:
- Vinegar
- Citrus Juices
- Buttermilk
- Sour Cream or Yogurt
- Cocoa Powder (Not Dutch Process)
- Brown sugar
- Cream of Tartar
- Molasses or Honey

Too Much Baking Soda?
Using too much baking soda in your recipes without neutralizing it with an acid will result in a strong metallic flavor from the baking soda. Some people might think the more baking soda you use the more rise you’ll get, but that isn’t how baking soda works. It needs to be just the right amount and has to have an acid to react and neutralize it.
What is Baking Powder?
Baking powder’s got baking soda in it—yup, it’s already packed with an acid like cream of tartar or cornstarch to balance things out. That means you don’t need to add anything extra for it to do its thing! It actually reacts twice, which is why you’ll see “double-acting” on the container. Ever wondered what that means? Here’s the deal:
- Moisture: Baking powder first becomes active when it gets wet. Air bubbles are created when it comes in contact with water, milk, or any moisture in the recipe. This is why most recipes need to be baked right away while the chemicals are still active.
- Heat: Baking powder also becomes active when it’s exposed to heat during the baking process. As the ingredients reach a certain temperature, the baking powder creates lift and helps the baked goods rise and become fluffy!

Why Use Baking Soda AND Baking Powder?
It is necessary to use both baking soda and baking powder in certain recipes! Using both can improve the texture and the flavor of your baked goods. It’s fun to see what happens when you use either baking soda, baking powder, or both! Check out the results below!
- Improve Texture: Some recipes use both to improve the texture. Baking soda alone doesn’t lend enough rise to some recipes. Instead of just adding more baking soda, which will only lead to a sour metallic taste, you add baking powder to give extra lift. My Twinkie Cake uses both and the texture is fluffy and delicious!
- Flavor: Using both can also improve the flavor of your recipes. Sometimes you need both because you want the tang of an acid in your recipe to come through in the finished product. If you only rely on baking soda for rise, it will neutralize the flavor of the acid you’re using. Using both allows the tangy acidic flavor of say buttermilk or lemon juice to come through. Try this Glazed Lemon Bread and you’ll see what I mean!
