done same hain.

no they are no same. Baking soda is pure sodium bicarbonate. When baking soda is combined with moisture and an acid (like yogurt, buttermilk, lemon), the resulting reaction produces bubbles of carbon dioxide that expand under oven temperatures, causing baked goods to rise. Baking powder is basically baking soda combined with some dry acid (citric acid) that does not react when dry. You use baking powder in recipes where natural acid is not present and you have to give the baking soda something to react with.

Use your judgment when using either of these and it will depend on how much acid is there already in the cake mixture, remember chocolate can act as acid too

different hain