It works as a leavening agent, makes a cake puffy.
You turn into a cake!
the purpose of baking powder in a cake is to make it rise and not make it flat and if you put too much of baking powder your cake might burst in the oven/microwave what ever you use
Baking powder accelerates electrons and cocoa powder slows them
In other to make honey cake it need the volume from baking powder to raise and also baking powder help the cake to form the the honey comb mixture.
A suitable substitute for baking soda in cake recipes is baking powder.
Baking soda does not rise as well as baking powder
nope
Most cake recipes call for baking powder. It will give more lift than soda.
The cake rises, causing it to be lighter and airier.
Baking powder is a leavening agent, which is what causes the cake to rise. Too little baking powder will cause the cake to be tough and compact, and won't rise as expected.
it helps make a cake!
Vinegar