When baking with baking powder it's not any better to put too much baking powder than too little baking powder.
When baking with baking powder the exact amounts actually matter for best results.
Putting too much baking powder in the recipe can cause the baked goods to rise too quickly and then collapse, which can lead to a sunken center, dry texture and bitter test.
And putting too little baking powder in your recipe for baked goods will result in the baked goods being dense and flat and have poor volume with a compact crumb.
What baking soda does that baking powder doesn't is unlike baking powder, the baking soda is a single action leavening agent which means that the baking soda requires an acid to react to it and produce carbon dioxide which causes the batter to rise.
On the other hand baking powder is a complete leavening agent that already contains both a base and an acid so the baking powder does not require an additional acid to activate it.
Baking soda is also around 3 to 4 times stronger than baking powder, so you won't need as much baking soda as you would need baking powder.
Baking powder is better than baking soda for recipes that contain little or no acid ingredients and baking soda helps make fried food crispy and light.
Baking soda contains one or more acid ingredients such as cocoa powder or buttermilk and is a raising agent.
You can substitute baking soda for baking powder and substitute baking powder for baking soda but you just need to change the amounts you use.
If you don't have baking powder you can use baking soda instead.
You can substitute baking soda for baking powder and vice versa and to do so you simply use 1/3 teaspoon baking soda for every 1 teaspoon baking powder.