When browsing chocolate cake recipes, you might be surprised to see vinegar as an ingredient. The condiment improves the color and makes the cake lighter, fluffier, and tastier.

Working in harmony with the other ingredients, vinegar's acidity gives the finished cake a deeper, more vibrant brown color and a light texture.

Since vinegar brings out a tangy flavor in the cake, it pairs well with the richness of the chocolate for a delectable taste.

This style of cake is also known as "Depression Cake," as vinegar was used as an egg substitute during World War II rationing.

When combined with baking soda, the two ingredients interact in a way that binds and sets the batter, much like eggs would. They also give finished cakes an airy texture.

Chocolate cake isn't the only baked good that features this combination, as vanilla, lemon, cinnamon, and other flavors work just as well.