Baking Soda to Baking Powder Converter
Baking soda is about 3–4 times stronger than baking powder and needs an acid to work. To replace 1 teaspoon of baking powder, use ¼ teaspoon baking soda plus ½ teaspoon cream of tartar.
Part of our Baking Substitutions guide.
Swapping leaveners? This baking soda to baking powder converter does the maths for you. Baking soda is about three times stronger than baking powder, so you never swap them one-for-one. Use the tool below, then read the safe substitution rules.
Baking soda vs baking powder
| You have | To replace | Use |
|---|---|---|
| Only baking soda | 1 tsp baking powder | ¼ tsp baking soda + ½ tsp cream of tartar |
| Only baking powder | 1 tsp baking soda | ≈ 3 tsp baking powder (reduce other acids) |
Baking soda is about 3–4× stronger than baking powder but needs an acidic ingredient (buttermilk, yogurt, lemon juice) to create lift.
Baking soda to baking powder conversion
| You have | Use instead | Note |
|---|---|---|
| 1 tsp baking soda | 3 tsp baking powder | Soda is stronger |
| 1 tsp baking powder | 1/4 tsp baking soda + 1/2 tsp cream of tartar | Soda needs an acid |
Why you cannot swap them directly
Baking powder already contains an acid, so it works on its own. Baking soda is pure alkali and needs an acidic ingredient – buttermilk, yoghurt, lemon juice or vinegar – to react and rise. That is why converting baking soda to baking powder is easy, but going the other way means adding cream of tartar.
Converting yeast instead? Try our Yeast converter, or weigh ingredients with the Cups to Grams converter.
More at baking powder.
They are not the same thing
Baking soda and baking powder are both leaveners, but they work differently. Baking soda is pure sodium bicarbonate and needs an acid in the recipe — buttermilk, yogurt, lemon juice, brown sugar or cocoa — to react and produce the bubbles that make things rise. Baking powder is baking soda with a built-in acid and a little starch, so it activates with just moisture and heat. Baking soda is roughly 3–4 times stronger than baking powder, which is why recipes use so much less of it.
Substituting one for the other safely
- No baking powder? Replace 1 teaspoon of baking powder with ¼ teaspoon baking soda plus ½ teaspoon cream of tartar.
- No baking soda? You can use about 3 times as much baking powder, but expect a slightly different flavour, and cut back on the recipe’s acidic ingredients.
- Don’t overdo the soda. Too much leaves a soapy, metallic taste and over-browns the crust.
The chart above summarises the swaps at a glance.
Frequently asked questions
Can I use baking soda instead of baking powder? Yes, but use about a third as much and add an acid such as buttermilk, yoghurt or lemon juice.
How much baking powder equals 1 tsp baking soda? About 3 teaspoons of baking powder equal 1 teaspoon of baking soda.
How do I turn baking soda into baking powder? Mix 1/4 tsp baking soda with 1/2 tsp cream of tartar to make about 1 tsp of baking powder.