What's the use of baking powder in making cakes?

baking powder is a combination of sodium carbonate and cream of tarter with a little amount of starch it release the carbon dioxide which baking the products and increases the size of the product and makes the product soft with good texture 

Baking Powder is used in any baking goods. it consist of carbonate and bicarb which is add to your cake mix to increase the volume during baking and also lightens the end product. 

to spand the volume of sponge during baking ang to become soft after bake

Baking powder is a dry chemical leavening agent, a mixture of a carbonate or bicarbonate and a weak acid and is used for increasing the volume and lightening the texture of baked goods. Baking powder works by releasing carbon dioxide gas into a batter or dough through an acid-base reaction, causing bubbles in the wet mixture to expand and thus leavening the mixture.

Baking powder was discovered by English food manufacturer Alfred Bird in 1843.[1] It is used instead of yeast for end-products where fermentation flavors would be undesirable[2] or where the batter lacks the elastic structure to hold gas bubbles for more than a few minutes,[3] or to speed the production. Because carbon dioxide is released at a faster rate through the acid-base reaction than through fermentation, bread made by chemical leavening are called quick bread.

• 1Formulation and mechanism

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Baking powder is normally sodium carbonate

rising,soften and making the cake firm

it's the improving agent. to rice the cake up and soft

Baking powder is a leavening agent. It help increase the size of the products Gives good texture and softness of the products for good eat ability.

Baking powder and baking soda is used in breads, it makes the dough rise up. It will make the bread soft and give texture as well. We need to used baking powder and/or baking soda to add more volume in a paricular breads and cakes.

Baking power can use to cakes and other pastries to make it soft and this chemical is kind of leavener  to rise up and its reacted when you bake cakes/pastries