The bubbles that make a baked cake light and tender come from the decomposition of carbonic acid (H2CO3) in the cake batter. Which are the likely products of this reaction?

The bubbles that make a baked cake light and tender come from the decomposition of carbonic acid (H2CO3) in the cake batter. The product of this reaction is sodium bicarbonate

H2 C O3 + 2 H2 O → C O2 + 3 H2 O

or simply

H2 C O3 → C O2 + H2 O