If you have a tin of baking powder in the cupboard and are not sure what to do with baking powder beyond the obvious, you are in the right place. This guide explains what baking powder is, how it works, the foods you can make with it, and exactly how much to use.
Key Takeaways
- Baking powder is a ready-to-use chemical leavening agent made from baking soda plus a dry acid; it releases carbon dioxide when mixed with liquid and heat, making bakes rise.
- A good rule of thumb is about 1 teaspoon of baking powder per 1 cup (≈125 g) of flour.
- You can use it for cakes, muffins, biscuits, steamed buns, bread, pancakes, and even crisp fried chicken.
- A 5-minute microwave mug cake uses 5 g baking powder for every 80 g of flour.
- Baking powder is not the same as baking soda—it already contains the acid, so it works without extra buttermilk or lemon juice.
- Store it in a cool, dry place; most modern types are double-acting and stay effective for 6–12 months.
What Is Baking Powder?
Baking powder is a chemical leavening agent used in baking. The name literally describes its job: it is a powder that makes dough and batter rise. It is made from sodium bicarbonate (baking soda) plus one or more dry acidic salts—such as cream of tartar or sodium acid pyrophosphate—and a filler like cornflour to keep the mixture dry.
How Baking Powder Is Made
Manufacturers blend the alkaline bicarbonate with the acidic component and a small amount of starch. The starch absorbs moisture so the two reactive parts do not trigger each other while sitting in the tin. The result is a stable, shelf-stable powder that only activates when you add liquid and heat.
How Baking Powder Works
When baking powder meets water, the acid and alkali dissolve and react, immediately releasing carbon dioxide. A second, larger burst of gas is released during baking as the temperature rises. The trapped bubbles expand the batter, giving cakes and breads their light, open crumb. See how baking powder works through an acid–base reaction for the full acid–base chemistry.
What to Do with Baking Powder: 7 Things You Can Make
So, what to do with baking powder once you understand the science? Plenty. It is the backbone of quick bakes that need no yeast or proofing time. JustLong baking ingredients supports both home and commercial bakers who want consistent results.
1. Cakes and Muffins
The classic use. Baking powder gives sponges, cupcakes, and muffins their lift without yeast. Most cake recipes call for 1 tsp per cup of flour.
2. Biscuits and Shortbread
Cold butter, flour, and a teaspoon of baking powder produce tall, flaky biscuits in minutes—no resting required.
3. Steamed Buns and Rice Cakes (Fa Gao)
In many Asian kitchens, baking powder is the secret to fluffy steamed buns and steamed rice sponge cakes (fa gao). A small amount added to rice flour batter, then steamed for about 40 minutes, yields a springy, airy texture.
4. Bread and Buns
While yeast does the heavy lifting in most bread, a pinch of baking powder can soften the crumb and speed the rise. For enriched or quick breads, it often replaces yeast entirely. Pair it with dry yeast and other leavening agents for a lighter, more reliable crumb in commercial lines.
5. Crisp Fried Chicken
A light dusting of baking powder in the dredge (about 1 tsp per 250 g flour) helps fried chicken develop a thinner, crisper, more delicate crust. Do not overdo it—too much turns the coating bitter.
6. Microwave Mug Cake (5 Minutes)
No oven? A mug cake made with baking powder cooks in the microwave in about 5 minutes. The recipe below uses 5 g baking powder for 80 g flour.
7. Pancakes and Quick Breads
Pancakes, soda bread, and banana bread rely on baking powder for a quick rise. Whisk it into the dry ingredients so it distributes evenly and avoids salty, uneven pockets.
Baking Powder vs Baking Soda
People often confuse the two. They are related but not interchangeable.
| Feature | Baking Powder | Baking Soda |
| Contains acid | Yes — built in | No — needs added acid |
| Best for | Cakes, biscuits, quick bakes | Recipes with buttermilk, cocoa, lemon |
| Amount per cup flour | ~1 tsp | ~1/4 tsp (with acid) |
| Taste if overused | Bitter, soapy | Metallic, soapy |
| Reaction trigger | Liquid + heat (double-acting) | Acid + liquid |
If a recipe uses baking soda, it usually also includes an acidic ingredient (buttermilk, yoghurt, cocoa, lemon) to activate it. Baking powder already contains that acid.
How to Use Baking Powder
Mix With Dry Ingredients First
Always whisk baking powder into the flour and other dry ingredients before adding liquids. This prevents clumps and ensures an even rise.
How Much to Use
Use about 1 tsp (≈4 g) per 1 cup (≈125 g) of flour. Too little and the bake stays dense; too much and you get a bitter, soapy taste and a coarse crumb. For frying, 1 tsp per 250 g flour is plenty.
Storage and Freshness
Keep the tin tightly closed in a cool, dry cupboard away from humidity. Most modern baking powders are double-acting and stay effective for 6–12 months. Test old powder by stirring 1/2 tsp into hot water—it should fizz immediately. Leavening agents are regulated as food ingredients; see FDA’s GRAS food-ingredient safety standards for the safety framework that governs them.
5-Minute Microwave Cake Recipe
A simple mug cake that puts baking powder to work.
- 80 g plain flour
- 5 g baking powder
- 4 eggs
- 60 ml milk
- 80 g sugar
- a little oil
1. Separate the egg yolks and whites. Whisk the flour and baking powder together.
2. Mix the yolks with milk, 40 g sugar, and a little oil; stir in the flour mixture.
3. Beat the egg whites with the remaining 40 g sugar until stiff and foamy.
4. Fold the whites into the batter in 2–3 batches.
5. Pour into a greased, microwave-safe mug, filling no more than two-thirds.
6. Microwave on high for about 5 minutes; add 1 minute more if not set.
For a lower-sugar spin on everyday bakes, see low-sugar yeast for healthier bakes.
For Bakeries & Food Manufacturers
This article is written for home bakers and curious cooks, but the same leavening science powers commercial lines. If you produce bread, cakes, or prepared foods at scale, talk to JustLong’s food technologist team about consistent, food-grade baking solutions, and explore our wider food additive solutions.
Frequently Asked Questions
Here are the most common questions people ask when figuring out what to do with baking powder.
What does baking powder do in baking?
Baking powder is a leavening agent that releases carbon dioxide gas when mixed with liquid and heated. The gas forms tiny bubbles in the batter, making cakes, muffins, and breads rise and turn light and airy instead of dense and flat.
How do you use baking powder in a cake?
Whisk it into the dry flour before adding wet ingredients—about 1 teaspoon per cup of flour. This spreads it evenly so the cake rises uniformly. Avoid overmixing once liquid is added, and bake promptly so the gas is trapped in the crumb.
What foods can you make with baking powder?
You can make cakes, muffins, biscuits, pancakes, steamed buns, quick breads, and even crisp fried chicken. It is the go-to leavening for any bake that needs a fast rise without yeast or proofing time.
Can you use baking powder for frying?
Yes. A teaspoon of baking powder per 250 g of dredge flour helps fried chicken and tempura develop a thinner, crisper crust. Use it sparingly—too much leaves a bitter, soapy aftertaste and a coarse texture.
Is baking powder the same as baking soda?
No. Baking soda is pure sodium bicarbonate and needs an acid (buttermilk, lemon) to react. Baking powder already contains the acid, so it works on its own with just water and heat. They are not interchangeable in equal amounts.
How much baking powder should I use?
A good rule is 1 teaspoon (about 4 g) per 1 cup (125 g) of flour. For frying, use roughly 1 teaspoon per 250 g of flour. Using more than the recipe states makes bakes taste bitter and look coarse.
Can you make a cake with baking powder in the microwave?
Yes. A mug cake with 80 g flour and 5 g baking powder cooks in about 5 minutes on high. Mix the dry ingredients, fold in beaten eggs and milk, and microwave in a greased mug until set.
