This cake turned out so well – moist, rich, and chocolaty! Ever wonder what makes German chocolate cake so creamy and moist? It’s the buttermilk, as well as butter and sugar. A gluten free German chocolate cake recipe uses the same exact ingredients as a traditional one, except for the flour, and the brands of certain ingredients. German chocolate is very sweet. I use a mixture of good bittersweet chocolate and cocoa powder instead. In addition, traditionally it is made with 3 layers; this is 4, or you can make just 2 layers (and use less frosting). It tastes good at room temperature or cold. Enjoy!