I hope this doesn't turn out to be a cake disaster. I am wondering, will this affect the cake? I don't generally think you can use baking soda and baking powder interchangeably, but wondering if any of you have done this on accident and what the results are. Will the cake be salvageable??
Thanks for the help.

Is the cake out yet? Generally it will be kinda salty tasting and not rise right. If you try some and it's good, then you'll be fine. It shouldn't do anything weird overnight or anything. It will really depend on the recipe. Good luck!

Thank you for your reply. I just took it out and it is darker than usual (I made Sylvia Weinstock's Classic Yellow Cake). This is my no-fail great recipe, and it does not have the same feel when I touch it, more light and airy than what I am used to with this recipe. I will go ahead and taste a bit of it and see if it will be okay! Most likely I will make another just to be safe. Thank you again!

Most things are not edible when you do that. My dad did it once when he was making biscuits and they were terrible. I think it depends on how much is in the recipe.

Hope it's salvageable.