the cake will NOT rise, stay flat.
It becomes Devil Cake
If you forget to add baking soda to a cake recipe, the cake may not rise properly and can end up dense, flat, and with a tighter crumb. Baking soda is a leavening agent that helps the cake to rise by creating bubbles in the batter when it reacts with acid. Without it, the cake may not have the desired texture and may taste slightly off.
It works as a leavening agent, makes a cake puffy.
Cake Mania happened in 2006.
if the cake was an unbaked snapping turtle cake then sure this would happen
If you have half of something and you eat that half you have none; don't forget, "You can't have your cake and eat it too."
bread, cake. bakewell tarts etc anything that is cake based
It can be used as a raising agent
The taste isn't AS rich, especially if you are making white cake.
This will happen if there was not enough moisture in the cake or if you over-baked it.
It is a rising agent.
The cake will probably be just fine, although it may taste a little flat. But if it's a recipe that involves "folding in" salt into whipped egg whites the cake may lose some of it's volume.