to make it rise and be less dense
The cake rises, causing it to be lighter and airier.
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
Most cake recipes call for baking powder. It will give more lift than soda.
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.
yes
Follow the recipe for the amount of baking powder to use whether your using regular flour or cake flour. Neither of them have baking powder, unless it is "self rising" which means leavening is included.
Yes
SugarFlourEggsMilkBaking PowderButter
no just don't use too much
If you only have baking powder and a recipe calls for both baking soda and baking powder, you can generally replace the baking soda with additional baking powder. For every teaspoon of baking soda needed, use about 2 to 3 teaspoons of baking powder, but keep in mind that this may alter the cake's texture and flavor slightly. Additionally, since baking powder already contains an acid, you may want to adjust the recipe by reducing any additional acidic ingredients.
I think so. The difference will be negligible.
Self raising flour makes the cake rise, but if you don't have any you can use plain flour and baking powder which has the same effect. 225g plain flour and 4 teaspoons baking powder, will transform it into self raising flour.