For making cake, baking powder is taken. If you use baking soda instead of baking powder in the cake. How will it affect the taste of cake ?

Baking soda is a base and has a bitter taste. On heating baking soda, it converts into sodium carbonate which is bitter in taste too. So, baking powder is used in cooking cakes instead of baking soda. As it makes cake bitter. Because the constituents in the two substances differ, changing one of them might alter the taste. When baking a cake, we prefer to use baking powder since baking soda results in a bitter product. Baking soda is a base, and the simplest way to describe this is that it is alkaline.

We are aware that baking powder is a dry chemical leaking agent made of a weak acid and carbonate or bicarbonate. The presence of a buffer, such as cornstarch, prevents the base and acid from interacting too soon. Baking powder is used to give baked foods more volume and a lighter texture. It functions by dispersing bubbles in the wet mixture, which causes the mixture to leak, and by releasing carbon dioxide gas into a batter or flour through an acid-base reaction.

If we use baking soda rather of baking powder, then: Since the two components are different, using the incorrect ingredient might alter the flavour. Since baking soda may be used for the same purpose, we often prefer to use baking powder in cakes. The thing has a nasty and metallic flavour.
By combining tartaric acid and starch with baking soda, baking powder is created. Baking soda has a basic makeup and a bitter flavour.
Baking soda combines with the batter it creates to produce carbon dioxide and water in the form of moisture, which helps to mask the baking powder's bitter flavour.

Hence, the correct answer is A.