Yes, baking soda adds some saltiness to a cake. But forgetting the baking soda will cause the cake to be flat and dense rather than light and tender.
If you don't, your cake will not taste very good.
Baking is a chemical change.
It's mostly a chemical change - since I doubt it is reversible.
no
It will make the cake taste a lot better.
Sugar generally just affects the taste of the cake, not really the look. Brown sugar may darken the batter slightly, but not by very much at all.
Chemical change.
physical change
A cake produces a permanant colour change and a slight change in weight after baking. That means, It's a chemical reaction.
Baking-wise it will work,but the butter may taste better.
A good alternative for a bundt pan when baking a cake is to use a regular round cake pan or a loaf pan. These pans can still produce a delicious cake with a similar texture and taste.
Baking is a chemical change