Can I Use Baking Soda Instead of Baking Powder in a Cake?

Baking soda is much more powerful than baking powder—about 4 times stronger.

1 teaspoon of baking powder is required to raise a cup of flour while you only need ¼ teaspoon of baking soda for the same result.

This is why you need to be careful when measuring out your dry ingredients.

You also do not want to mistakenly use baking soda instead of baking powder, because it could cause a doughy explosion.