baking powder recipe
The Best baking powder recipe
Easy Homemade Baking Powder
A simple, no-fuss baking powder recipe that’s perfect for homemade baking. It’s lighter than store-bought and keeps well for months.
🥘Ingredients
- 4 cups baking soda
- 8 cups cornstarch
- 1 tbsp cream of tartar
👨🍳Directions
-
1
In a large bowl, combine baking soda, cornstarch, and cream of tartar. -
2
Stir until fully mixed and evenly distributed. Transfer to an airtight container. -
3
Store in a cool, dry place for up to 6 months.
🔧Equipment
- Mixing bowl
- Airtight container
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Easy Homemade Baking Powder Works
❓ Frequently Asked Questions About Baking Powder
How do I store baking powder to keep it fresh?
Keep your baking powder in an airtight container away from heat, moisture, and light. Once opened, store it in a cool, dry pantry—it typically stays fresh for up to six months, though quality may decline after three months.
Can I substitute baking powder for baking soda in this recipe?
No, you cannot—baking powder and baking soda serve different purposes. Baking powder contains an acid (like cream of tartar) that reacts with liquid to create lift, while baking soda needs liquid and acid (like vinegar or citrus) to activate. For this recipe, use baking powder exclusively.
What if my baking powder is expired or no longer works?
If your baking powder is older than six months or feels heavier than usual (it should be light and fluffy), it’s no longer effective. Test it by mixing ½ teaspoon with ½ cup water and baking a small cake. If it doesn’t rise, replace it entirely.
How can I adjust the recipe if I don’t have a 1:1 baking powder substitute?
For every 1 teaspoon of baking powder, you can use ¼ teaspoon baking soda plus ½ teaspoon cream of tartar (or lemon juice) in place of the acid component. Stir well before using, but note the texture may differ slightly.
Why does my cake taste flat or dense after using this recipe?
A few factors could cause this: overmixing, underbaking, or using expired baking powder. Double-check your baking time (usually 20–25 minutes at 350°F) and ensure all ingredients are fresh. If needed, reduce mixing time to 5–7 minutes after combining wet and dry ingredients.
