Ultimate Caramel Biscoff Cake Recipe: A Spiced & Creamy Dessert Masterpiece
Caramel Biscoff Cake – Experience pure bliss with our rich caramel-infused, moist, and soft spiced Biscoff cake, beautifully frosted in a decadent caramel buttercream! This showstopping dessert is easier to make than you think.
If you’re among the many who are utterly obsessed with the unique, spiced flavor of Biscoff, then prepare to fall head over heels for this incredible Caramel Biscoff Cake. This dessert is a true masterpiece, combining incredibly soft, moist cake layers infused with the caramelized goodness of Biscoff, a luxurious homemade caramel sauce, and a dreamy caramel buttercream frosting. It’s truly a Biscoff lover’s ultimate dream come true!
Our homemade caramel sauce is so incredibly delicious, you might find yourself wanting to eat it straight from the spoon. But trust us, its rich, buttery notes are perfectly balanced when paired with the spiced Biscoff cake. This isn’t just any cake; it’s the kind of cake that will have everyone begging for the recipe – and you can keep our little secret about how surprisingly easy it is to create! Whether you’re baking this for a grand celebration, a cozy family gathering, or simply to satisfy a craving for something truly special, this Caramel Biscoff Cake is an absolute showstopper. Don’t be surprised if you find yourself wanting to hide a slice (or two!) in an airtight container just for yourself. It’s that good!
More Biscoff Recipes You’ll Absolutely Adore!
For those who can’t get enough of that distinctive Biscoff flavor, explore these other delightful creations:
- Moist Biscoff Pumpkin Bread with Streusel
- Irresistibly Easy No Bake Biscoff Cheesecake
- The Great Pumpkin Biscoff Cake
- The Most Spectacular Fall Biscoff Apple Cake
Why You’ll Love This Caramel Biscoff Cake:
This isn’t just another cake recipe; it’s an experience designed to delight your taste buds and impress your guests. Here’s why this Caramel Biscoff Cake is destined to become your new favorite:
- A True Biscoff Lover’s Dream! Every bite of this cake delivers a delightful burst of Biscoff flavor. The cake layers themselves are generously infused with rich Biscoff cookie butter, while finely crushed Lotus Biscoff cookies are folded into the batter, adding a subtle crunch and intensifying that signature caramelized spice. It’s an irresistible celebration of all things Biscoff!
- Effortlessly Impressive! Don’t let its stunning appearance fool you – this Caramel Biscoff Cake is surprisingly simple to make. It comes together beautifully with everyday pantry staples like flour, brown sugar, and baking powder. You can create a dessert that looks like it came from a high-end bakery without any of the stress or fuss. It’s perfect for when you want a showstopper that won’t be a headache to prepare.
- The Magic of Salted Caramel! Our homemade salted caramel sauce is the secret weapon that elevates this cake to extraordinary levels. Whether you generously drizzle it over the top, swirl it artfully into the frosting, or (let’s be honest) enjoy a spoonful straight from the pot, its rich, buttery, and perfectly balanced sweet-and-salty flavor profile is utterly addictive. This caramel takes every component of the cake to the next level of deliciousness.
- Versatile for Any Occasion! From grand birthdays and holiday feasts to intimate dinner parties or simply a well-deserved weekend treat, this Caramel Biscoff Cake fits the bill for any occasion. Its impressive presentation and universally loved flavor make it a crowd-pleaser that’s always a good idea.
Key Ingredients – Caramel Biscoff Cake
Crafting this incredible cake requires a few key ingredients, many of which you likely already have in your pantry. The combination of these creates a symphony of flavors and textures:
- Biscoff cookies (Lotus Biscoff biscuits) – for that signature spiced crunch and flavor.
- Biscoff cookie butter – to infuse the cake layers with deep Biscoff richness.
- All-purpose flour – the structural base for a perfectly moist cake.
- Baking powder & baking soda – for that essential lift and tender crumb.
- Brown sugar & granulated sugar – providing sweetness and moisture, with brown sugar adding depth.
- Unsalted butter, room temperature – crucial for a smooth batter and rich flavor.
- Full-fat cream cheese, room temperature – the key to a tangy, creamy frosting.
- Buttermilk, room temperature – adds moisture and a subtle tang, reacting with baking soda for tenderness.
- Eggs, room temperature – binding, leavening, and enriching the cake.
- Vanilla extract or vanilla bean – enhances all the other flavors.
- Salt – balances sweetness in both cake and caramel.
- Icing sugar (powdered sugar) – for the silky-smooth buttercream.
- Heavy cream (for the caramel) – creates a rich and creamy caramel sauce.
- Light corn syrup (for the caramel) – helps prevent sugar crystallization in the caramel.
- Caramel sauce (for drizzling) – both homemade and store-bought options are wonderful!
- Optional: Peanut butter for a flavor twist (adds a nutty dimension to the frosting or cake).
Step-by-Step Instructions: Mastering Your Caramel Biscoff Cake
Follow these detailed steps to bake your way to a truly unforgettable Caramel Biscoff Cake. Precision and patience are your best friends here!
For the Biscoff Cake Layers:
- Prepare your oven and pans: Preheat your oven to 325°F (160°C). Line your chosen cake pans with parchment paper and lightly grease the sides. This simple step ensures your beautiful cake layers won’t stick, making for easy release and a perfect presentation every time.
- Crumble the Biscoff: Take your Lotus Biscoff cookies and toss them into a food processor. Blend until they transform into fine, uniform crumbs. These crumbs will be incorporated directly into your cake batter, giving it that distinct spiced flavor and texture.
- Combine dry ingredients: In a large bowl, whisk together your dry ingredients: the all-purpose flour, baking powder, salt, and the freshly prepared Biscoff crumbs. Whisk until everything is thoroughly combined and evenly distributed.
- Cream butter and sugars: In the bowl of your electric mixer (a stand mixer works wonders here!), cream together the room temperature unsalted butter, light brown sugar, and granulated sugar. Beat for about 3-5 minutes on medium speed until the mixture is visibly lightened in color and wonderfully fluffy. This step is crucial for incorporating air and creating a tender cake crumb.
- Add eggs and vanilla: Add the large eggs one at a time, beating for 1-2 minutes after each addition. This ensures each egg is fully incorporated and the batter remains smooth and emulsified. Once all eggs are in, mix in your vanilla extract.
- Alternate wet and dry ingredients: With your mixer on the lowest speed, alternate adding the dry ingredient mixture and the room temperature buttermilk to your batter. Start and end with the dry ingredients. The golden rule here is *not to overmix* – just mix until the ingredients are combined. Overmixing can lead to a tough, dense cake.
- Fill and smooth pans: Pour the luscious cake batter evenly into your prepared pans. Use an offset spatula to gently smooth the tops, ensuring even baking.
- Bake to perfection: Bake for 45-50 minutes. To check for doneness, insert a toothpick into the center of the cake; it should come out with just a few moist crumbs attached, indicating a perfectly baked, tender cake.
- Cool completely: Allow the cake layers to cool completely in their pans before attempting to frost them. A warm cake will melt your buttercream, leading to a messy situation. Patience is key!
For the Silky Caramel Sauce:
- Start the sugar base: In a medium-sized, heavy-bottomed saucepan, combine water, granulated sugar, and light corn syrup. Stir gently to dissolve the sugar somewhat.
- Boil and caramelize: Bring the mixture to a boil over medium heat. Once it starts boiling, resist the urge to stir! Stirring at this stage can cause sugar crystals to form. Let it bubble and caramelize, watching it carefully. It will gradually turn from clear to a golden amber color. This requires your full attention, as caramel can go from perfect to burnt in a matter of seconds.
- Warm the cream: While your sugar is caramelizing, lightly warm your heavy cream in the microwave for about 1 minute. This prevents the caramel from seizing when the cold cream is added.
- Add cream and flavorings: Once the caramel reaches a rich golden brown, remove it from the heat. Slowly and carefully whisk in the warmed heavy cream. Be mindful of steam! The mixture will bubble vigorously. Continue whisking until smooth. Stir in a touch of unsalted butter, vanilla extract, and a pinch of salt to enhance its flavor profile.
- Cool the caramel: Transfer the caramel to a heatproof bowl and allow it to cool completely to room temperature before using it in the buttercream or for drizzling. It will thicken as it cools.
For the Creamy Biscoff Buttercream:
- Cream butter and cream cheese: In your stand mixer fitted with the paddle attachment, beat the softened unsalted butter and full-fat cream cheese until the mixture is smooth, light, and creamy, typically about 2 minutes. Scrape down the sides of the bowl to ensure even mixing.
- Gradually add powdered sugar: With the mixer on low speed, gradually add the icing sugar (powdered sugar), one cup at a time, until it is fully incorporated and the frosting begins to thicken.
- Incorporate Biscoff and caramel: Stir in a generous spoonful of Biscoff spread and some of that dreamy, cooled homemade caramel sauce. Add vanilla extract and a pinch of salt to balance the sweetness.
- Whip until fluffy: Increase the mixer speed to medium-high and beat for another 3-5 minutes until the buttercream is wonderfully fluffy, light, and smooth. Taste it – yes, it’s truly that good!
Assemble Your Caramel Biscoff Masterpiece:
Now for the most satisfying part – bringing all your delicious components together into one stunning dessert!
- Frost the cooled cake: Once your Biscoff cake has completely cooled (this is critical!), use an offset spatula to spread a generous, even layer of the creamy Biscoff caramel buttercream over the top. Aim for a smooth and inviting finish.
- Drizzle and swirl caramel: For an extra touch of indulgence and visual appeal, drizzle additional salted caramel sauce over the buttercream. You can leave it as is for elegant streaks or gently swirl it into the frosting with the back of a spoon to create beautiful patterns.
- Garnish with Biscoff crumbs: For a delightful textural contrast and an extra pop of Biscoff flavor, sprinkle some crushed Biscoff cookies over the top of the cake. This also makes for a lovely garnish.
- Slice, serve, and enjoy!: Your masterpiece is complete! Slice into squares or desired portions, serve, and prepare for rave reviews!
Essential Tips and Tricks for Caramel Biscoff Cake Success
Achieving a perfectly moist, flavorful, and beautifully frosted Caramel Biscoff Cake is easy with these insider tips:
- Room Temperature is Your Best Friend! This cannot be stressed enough! Ensure all your cold ingredients, especially the butter, eggs, buttermilk, and cream cheese, are at room temperature. This is vital for proper emulsification, which means your ingredients will mix together smoothly and evenly, resulting in a perfectly uniform batter and a cake with a light, fluffy, and tender crumb. Cold ingredients can lead to a lumpy batter, or worse, a dense or curdled cake and frosting. Plan ahead by taking them out of the fridge at least an hour or two before baking.
- Don’t Overmix It! Once you start adding your dry ingredients to the wet mixture, mix only until everything is just combined. Overmixing develops the gluten in the flour, which can lead to a tough, chewy cake texture – and nobody wants that! For a wonderfully tender crumb, stop mixing as soon as you see no more streaks of flour.
- Flour Measuring Pro Tip: Accuracy in measuring flour makes a huge difference. Don’t scoop your measuring cup directly into the bag of flour, as this compacts it and you’ll end up with too much. Instead, spoon the flour into your measuring cup until it’s overflowing, then level it off with a straight edge of a knife or an offset spatula. This “spoon and level” method ensures you get the exact amount needed for that perfect, moist crumb we’re aiming for!
- Patience is Key for Cooling: We know it’s tempting to dive right in, but letting your cake cool completely before frosting is absolutely crucial. If the cake is even slightly warm, your beautiful buttercream will melt, slide right off, and create a messy, unappetizing puddle. Go take a break, run an errand, or enjoy a cup of coffee while your cake cools – your future self (and your cake!) will thank you.
- Make Caramel Ahead of Time? Yes, Please! If you’re new to making caramel or simply want to spread out your baking tasks, feel free to make the caramel sauce the day before. It stores beautifully in an airtight container in the refrigerator for up to a week. When you’re ready to use it, just warm it gently in the microwave or a saucepan over low heat until it’s pourable again.
- Pan Preparation Matters: For a perfectly baked cake that releases effortlessly, don’t just grease your pans. Line the bottoms with parchment paper cut to size. You can then grease and flour the sides for extra insurance, or use a baking spray with flour.
- Customize Your Spices: If you love a stronger spice flavor, consider adding a pinch of ground cinnamon, nutmeg, or even a tiny bit of ginger to your cake batter to complement the Biscoff spices.
Recommended Tools for Baking Success
- Electric mixer (a stand mixer with a paddle attachment is ideal for creaming butter and making fluffy frosting)
- Offset spatula (your best friend for smooth frosting application)
- Food processor (essential for pulverizing Biscoff cookies into fine crumbs)
- Parchment paper (for easy cake release and cleanup)
- Medium-sized, heavy-bottomed saucepan (for making perfect caramel)
- Whisk (for dry ingredients and caramel making)
- Rubber spatula (for scraping bowls and gently folding ingredients)
- Cake scraper (optional, but incredibly useful for achieving super smooth sides on your frosted cake)
Frequently Asked Questions About Caramel Biscoff Cake
Got questions? We’ve got answers to help you bake the perfect Caramel Biscoff Cake every time!
Do I have to make the caramel sauce from scratch?
No, not at all! While our homemade salted caramel recipe is truly exceptional and adds an extra layer of gourmet flavor, you can absolutely use a high-quality store-bought salted caramel sauce if you’re short on time or prefer a quicker option. Just ensure it’s a good quality one for the best taste!
Do I need to refrigerate this cake?
Yes, it is highly recommended! Because the frosting contains cream cheese and butter, it’s best to store this cake in an airtight container in the fridge to maintain its freshness and prevent spoilage. Just remember to bring it out and let it sit at room temperature for about 30 minutes before serving. This allows the buttercream to soften slightly, ensuring the cake’s textures and flavors are at their absolute best.
Can I use store-bought caramel sauce instead of homemade?
Absolutely! If you’re pressed for time or simply not in the mood for the caramel-making process, a good quality store-bought salted caramel sauce will work beautifully. You can use it for both mixing into the buttercream and for drizzling on top. No one will ever know the difference, and it still tastes amazing!
How do I know when my homemade caramel is ready?
Making caramel requires a keen eye! The key is to watch for a beautiful golden brown color. Once the sugar mixture starts to change color, it can darken very quickly, so stay focused. It’s crucial not to stir the caramel while it’s cooking, as this can cause the sugar to crystallize and result in a gritty texture. If you have a candy thermometer, you’re looking for it to reach around 340-350°F (170-175°C).
Can I use a different pan size for this Biscoff cake recipe?
Yes, you certainly can! This recipe is versatile. If you prefer a smaller cake, you can halve the recipe and bake it in an 8×8 inch (20×20 cm) pan. Remember that the baking time will be shorter for a smaller pan, so start checking for doneness around 25-30 minutes. Alternatively, you can also bake this full recipe into three 8-inch (20 cm) round cake layers for a beautiful tiered presentation. Adjust baking time accordingly for round pans, usually around 25-30 minutes per layer.
Can I make this cake gluten-free or dairy-free?
Making it gluten-free is possible by substituting all-purpose flour with a 1:1 gluten-free baking blend that contains xanthan gum. For a dairy-free version, you would need to use plant-based butter, plant-based cream cheese, and a dairy-free buttermilk substitute (like almond milk with a tablespoon of lemon juice or vinegar). Keep in mind that taste and texture might vary slightly with these substitutions.
What’s the best way to crush Biscoff cookies if I don’t have a food processor?
No food processor? No problem! You can place the cookies in a sturdy Ziploc bag, seal it, and then use a rolling pin or the bottom of a heavy pan to crush them into fine crumbs. Ensure there are no large chunks for an even texture in your cake.
Storing and Freezing Instructions: Keep Your Cake Fresh
Ensure your delicious Caramel Biscoff Cake stays fresh and enjoyable for as long as possible with these storage tips:
- Storing: To keep this frosted Caramel Biscoff Cake at its best, store it in an airtight container at room temperature for up to 3 days, especially if your home is cool. However, due to the cream cheese in the frosting, it’s best to store it in the fridge for longer freshness, up to 5 days. Remember to let it come to room temperature for about 30 minutes before serving for the best taste and texture.
- Freezing: You can easily freeze the unfrosted cake layers for future enjoyment. Once the layers are completely cool, wrap each layer tightly in several layers of plastic wrap, then an additional layer of aluminum foil to prevent freezer burn. They can be stored in the freezer for up to 2 months. When ready to use, thaw the cake layers at room temperature for several hours or overnight in the fridge before frosting and serving. You can also freeze individual slices of frosted cake, wrapped similarly, for quick single servings!
Serving Suggestions for Your Caramel Biscoff Cake
To serve this exquisite Caramel Biscoff Cake, slice it into generous squares or elegant wedges. For an extra touch of indulgence, drizzle a little more of that irresistible caramel sauce over each piece just before serving. The cake is truly best enjoyed at room temperature, as this allows the creamy frosting to soften to its ideal texture and all the complex flavors to truly sing. Take it out of the fridge about 30 minutes prior to serving. For an even more decadent treat, consider topping each slice with a sprinkle of additional crushed Biscoff cookies for extra crunch, a dollop of whipped cream, or a scoop of vanilla bean ice cream. Enjoy every last crumb!
Explore More Caramel Recipes!
If you’re a fan of rich caramel flavors, you won’t want to miss these other delightful recipes:
- Chocolate Salted Caramel Cookie With Frosting
- Caramel Spice Cake With Salted Caramel Frosting
- Salted Caramel Gingerbread Cake With Buttercream
- Fall’s Best Caramel Apple Cake
If you loved this Caramel Biscoff Cake, don’t forget to leave a 5-star rating and a comment! I’d love to hear your feedback or answer any questions you have! Follow me on Instagram, Pinterest, and TikTok. I post so many fun things on all platforms!
FOR MORE CARAMEL RECIPES
- Frosted Caramel Oreo Cookies With Salted Caramel
- Caramel Gooey Butter Cake With Caramel Sauce
- The Best Caramel Chocolate Chip Cookie Tart
Recipe Card
Caramel Biscoff Cake Recipe
Molly Murphy
Pin Recipe
Ingredients
For the Biscoff Cake Layers:
- 20 Biscoff Cookies pulverized to a fine crumb
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup unsalted butter room temperature
- 1 cup light brown sugar packed
- ⅔ cup granulated sugar
- 4 large eggs room temperature
- 1 teaspoon vanilla extract
- 2 cups buttermilk room temperature
For the Caramel Sauce:
- 1 cup granulated sugar
- ¼ cup water
- 3 tablespoons light corn syrup
- ¾ cup heavy cream
- 2 teaspoons pure vanilla extract
- 1 teaspoon salt
- 1 tablespoon unsalted butter added to the caramel at the end
For the Cream Cheese Frosting:
- ¾ cup unsalted butter room temperature
- 4 ounces cream cheese room temperature
- 3 cups powdered sugar
- ⅓ cup cooled caramel sauce
- 1 teaspoon pure vanilla extract
- Pinch of salt
Instructions
For the Cake:
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Preheat your oven to 325°F (160°C). Spray a 9×13 inch metal pan with non-stick cooking spray on the bottom and sides. Alternatively, line with parchment paper for easy removal. Set aside.
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Place the Biscoff cookies in a blender or food processor and blend until finely ground into crumbs.
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In a medium-sized bowl, whisk together the Biscoff crumbs, all-purpose flour, baking powder, baking soda, and salt until evenly combined.
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In the bowl of a stand mixer fitted with the paddle attachment, cream the butter, brown sugar, and granulated sugar on medium speed until light and fluffy, about 3-5 minutes.
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Add the eggs, one at a time, beating for 30 seconds after each addition to ensure full incorporation. Add the vanilla and mix on low speed until combined.
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With the mixer on the lowest speed, add ⅓ of the dry ingredients to the wet mixture and mix until just combined. Then add half of the buttermilk and mix until just combined. Repeat with another ⅓ of the dry ingredients and the remaining buttermilk. Finally, add the remaining dry ingredients and mix until incorporated. Scrape down the sides and bottom of the bowl and gently mix by hand to ensure everything is well-combined without overmixing.
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Pour the batter into the prepared cake pan and smooth the top with a spoon or offset spatula to ensure even baking.
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Bake for 45-50 minutes, or until a toothpick inserted into the center comes out with just a few moist crumbs.
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Allow the cake to cool completely in the pan on a wire rack before frosting. This is crucial for preventing melted frosting.
For the Caramel Sauce:
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In a medium-sized, heavy-bottomed saucepan, stir together the water, granulated sugar, and light corn syrup until the sugar is mostly dissolved.
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Heat the mixture over medium heat until it begins to boil. Once it starts boiling, do not stir to prevent crystallization. You can gently swirl the pan if needed to ensure even cooking.
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Continue to boil, watching closely, until the mixture caramelizes and turns a rich golden brown color. Be cautious, as it can go from perfect to burnt very quickly once it begins to darken.
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Meanwhile, microwave the heavy cream for 1 minute to warm it slightly. This helps prevent the caramel from seizing when added.
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Once the caramel reaches a golden color, immediately remove it from the heat. Slowly and carefully add the warm cream while whisking constantly. The mixture will bubble up, so be careful. Continue whisking until smooth.
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Stir in the pure vanilla extract, salt, and unsalted butter until fully combined and the butter has melted.
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Transfer the caramel to a heatproof bowl and let it cool completely to room temperature. It will thicken considerably as it cools.
For the Cream Cheese Frosting:
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In the bowl of a stand mixer with the paddle attachment, beat the room temperature unsalted butter and cream cheese on medium speed for about 2 minutes until creamy and smooth. Ensure there are no lumps of cream cheese.
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Scrape down the sides and bottom of the bowl thoroughly with a rubber spatula, then beat for another 2 minutes to ensure everything is well combined and aerated.
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With the mixer on low speed, gradually add the powdered sugar, one cup at a time, until it is fully incorporated and the frosting thickens. Once combined, add the cooled caramel sauce (⅓ cup), pure vanilla extract, and a pinch of salt.
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Increase the mixer speed to medium-high and beat for 3-5 minutes until the frosting is wonderfully smooth, light, and fluffy. Avoid overbeating.
Assemble the Cake:
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Once the cake has cooled completely, frost it evenly with the caramel cream cheese frosting using an offset spatula. Aim for a smooth and even layer across the entire surface.
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Drizzle extra caramel sauce on top of the frosted cake. For a decorative touch, you can gently swirl the caramel into the frosting with the tip of a spoon or a clean offset spatula.
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Optional: For added texture and intensified Biscoff flavor, sprinkle some crushed Biscoff cookies evenly over the top of the cake.
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Slice, serve at room temperature, and savor every delicious bite!