Can we use baking powder instead of baking soda in cake?

Table of Contents:

1. Can we use baking powder instead of baking soda in cake?
2. What should you not do when baking?
3. How long can I keep cake batter before baking?
4. Why are there air bubbles in my cake?

Can we use baking powder instead of baking soda in cake?

If you have a baking recipe that calls for baking soda, and you only have baking powder, you may be able to substitute, but you will need 2 or 3 times as much baking powder for the same amount of baking soda to get the same amount of leavening power, and you may end up with something that's a little bitter tasting, ...

What should you not do when baking?

Here is the list of ten baking mistakes people often make:

1. Baking In An Oven Not Yet Preheated. ...
2. Not Measuring Ingredients Correctly. ...
3. Opening The Oven Too Often. ...
4. Your Cake Is Too Dry Or Too Wet. ...
5. The Flour Isn't Incorporating Smoothly. ...
6. Ingredients Are At Wrong Temperature. ...
7. Egg Whites Aren't Getting Fluffy.

How long can I keep cake batter before baking?

Its generally okay to chill cake batter for an hour or two and even over night (for cake mix batter and some recipes that don't use only baking soda). For the scratch cakes, they may not rise quite as high and may be slightly more dense if you don't bake them the same day you mix up the batter or at least the next day.

Why are there air bubbles in my cake?

Cake batter needs a certain amount of air in it to make sure it rises properly and that your cake doesn't end up resembling a pancake. However, too much air in the mixture can result in large air pockets in the cake which can make it dry.