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The Softness is an important quality criteria for Bakery products defined by the soft texture and/or the crumb structure and alveolation related to the expansion during baking. The last one may be controlled by CO2 production from baking powders. Baking powders are extensively used in cake recipes. However, their impact on the final quality of the pastry (volume, structure, taste…) is minimally documented in the scientific studies. This work is based on i) a state of the art on baking powder mixes and ii) a case of study on cake softness and structure using different baking acids, which are key players in a baking powder mix. In addition, the impact of pregelatinized starch on texture in link with cake expansion during baking was highlighted. Baking powder study is based on two experimental designs using three baking acids: SAPP10, 40 (double action) and MCPM (simple action). An instrumented oven equipped with video and lasers displacement transducers were used to monitor the expansion/collapse of cake during baking. Pastry quality was evaluated from Texture profile analysis (force at 40% deformation) and porosity measurements. Results showed that the addition of pregelatinized starch yielded in denser cakes; the denser structure resulted in a harder texture due to the lack of oven rise. The experimental designs showed that the best expansion by a mix of acids of 50% SAPP10 and 50% SAPP40 in the presence of 12.6% of modified starch . This led toward more aerated (porosity of 63%) and therefore softer product (hardness of 4-5 N) than the one without acids combination. In conclusion, the softness of cakes could be controlled by their expansion during baking by using leavening acids and modified starches. However, more investigations are needed for cooling phase to study the structure collapse with the presence of these acids.