Vasilopita, the traditional Greek New Year’s Eve cake, is more than just dessert; it’s a sweet symbol of luck and blessings for the year ahead. Light, tender, and infused with the bright flavors of citrus, this cake is baked with a hidden coin inside. At midnight, families gather to cut the vasilopita, and whoever finds the coin in their slice is said to enjoy a year of good fortune. Whether you make it with butter, olive oil, or yogurt, vasilopita is a delicious and meaningful way to celebrate the New Year the Greek way.
If you love our Vasilopita-Greek New Year’s Eve cake, you will also love our Karidopita Cake, Portokalopita Orange Phyllo Dessert, and the traditional Greek Milk Pie!
Why you will love Vasilopita
Here is what you need
- All-purpose flour.
- Baking powder and baking soda.
- Butter.
- Granulated sugar and powdered sugar.
- Ground cinnamon and clove.
- Oranges.
- Eggs.
- Milk.
- Vanilla extract.
- Brandy or rum.
- Crushed walnuts.
Step by step
Step 1: Preheat oven to 170°C/340°F. Place the shelf in the lowest part of the oven.
Grease an 11” cake pan with butter, then line with parchment/baking paper. It’s best to use a cake pan with a loose base, if possible.
Whisk the flour, baking powder, and salt in a large bowl. Set aside.
Beat the butter and sugar for a few minutes until creamy and well combined on high speed on a stand Mixer fitted with a whisk attachment, or a hand beater.Add the cinnamon, clove, vanilla extract, and orange juice and beat to combine
Step 2: Add the eggs one at a time, wait for one to be incorporated into the batter before adding the next one.
Step 3: Using a separate mixer bowl and whisk, beat the egg whites on medium speed until tripled in volume and white with soft peaks. Set the bowl aside.
Step 4: Remove bowl from mixer and start folding in the egg whites with a spatula, one heaping tablespoon at a time. Be gentle and don’t rush this part.
Step 5: Throw into the batter the aluminum foil-wrapped coin.
Step 6: Pour the batter into the prepared baking pan.
Bake for 50 minutes to an hour. Insert a cake tester and if it comes out clean the cake is ready.
Allow the cake to cool for 15 minutes. Remove the parchment and place the cake on a cake stand or platter. When the cake is completely cool, sprinkle powdered sugar on top and decorate with dried fruit, orange slices, pomegranate seeds if desired, or leave it as is.
Pro tips & tricks
- Coin tradition: Wrap the coin tightly in foil before placing it in the batter so it’s safe and easy to find.
- Flavor boost: Add a splash of brandy or cognac for a more aromatic flavor.
- Texture secrets: Use room-temperature butter and eggs for the fluffiest crumb.
- Presentation: Dust generously with powdered sugar, and decorate with the year using almonds or a stencil.
Storage and reheating
- At room temperature: You may bake the vasilopita and store it covered for 2 days. Decorate and sprinkle the powdered sugar before serving. Store the leftovers covered on the counter for a few days.
- Freezer: Freeze slices individually (without powdered sugar) for up to 2-3 months. Thaw at room temperature and dust with sugar before serving.
Serving Suggestions
- Serve slices with an espresso, warm rakomelo drink, Greek traditional coffee, or hot mountain tea after the midnight toast.
- Pair with a glass of sparkling wine or champagne for a festive touch.
- Offer alongside other Greek holiday treats like kourabiedes Christmas butter cookies and melomakarona Christmas honey walnut cookies.
Vasilopita FAQ
Traditionally, yes, but it’s optional. The cake is delicious on its own!
Absolutely. Bake it a day in advance, store tightly wrapped, and dust with sugar just before serving.
A clean, foil-wrapped coin (like a quarter or euro coin) works perfectly.
More Greek cakes & desserts
Vasilopita-Greek New Year’s Eve Cake
Equipment
- 11-inch baking pan
- stand mixer or hand held mixer
- 2 mixer bowls
Ingredients
- 500 grams all-purpose flour
- 3 teaspoons baking powder
- 250 grams butter, softened plus more for the pan
- 400 grams white sugar
- 1 teaspoon ground cinnamon
- ½ teaspoon ground clove
- 1 orange zested
- 5 eggs yolks and whites separated
- 120 ml milk
- ⅓ teaspoon sea salt
- 120 ml orange juice
- 1 teaspoon vanilla extract
- ½ teaspoon baking soda
- 80 ml brandy
- ⅔ cup crushed walnuts
- powdered sugar for decoration
Instructions
- Preheat oven to 170°C/340°F. Place the shelf in the lowest part of the oven.
- Grease an 11” cake pan with butter, then line with parchment/baking paper. It's best to use a cake pan with a loose base, if possible.
- Whisk the flour, baking powder, and salt in a large bowl. Set aside.
- Beat the butter and sugar for a few minutes until creamy and well combined on high speed on a stand Mixer fitted with a whisk attachment, or a hand beater.Add the cinnamon, clove, vanilla extract, and orange juice and beat to combine.
- Add the eggs one at a time, wait for one to be incorporated into the batter and then add the next one.
- Using a separate mixer bowl and whisk, beat the egg whites on medium speed until tripled in volume and white with soft peaks. Set the bowl aside.
- Mix the orange juice with the baking soda.
- Using the mixer bowl with the batter, lower the speed to the minimum and add the orange juice.
- Start adding the flour, milk and brandy. Alternate between them, one part flour, milk, another part flour, then the brandy, and gradually add the rest of the flour.
- Beating at low speed, add the crushed walnuts.
- Remove bowl from mixer and start folding in the egg whites with a spatula, one heaping tablespoon at a time. Be gentle and don't rush this part.Throw into the batter the aluminum foil-wrapped coin.
- Pour the batter into the prepared baking pan.Bake for 50 minutes to an hour. Insert a cake tester and if it comes out clean the cake is ready.
- Allow the cake to cool for 15 minutes. Remove the parchment and place the cake on a cake stand or platter. When the cake is completely cool, sprinkle powdered sugar on top and decorate with dried fruit, orange slices, pomegranate seeds if desired, or leave it as is.
- Traditionally, cut the cake right after New Year's Eve. Whoever gets the coin will have great luck for the whole year!
Notes
- Place the stenciled numbers on the center of the cake and then sprinkle powdered sugar on top.
- Use baking stencils like snowflakes, numbers, stars, and candies on the cake before baking. Remove carefully after baking to reveal their imprint.
- Decorate with pomegranate seeds, walnuts, and slices of dried sugared fruit, such as orange slices or ginger.
- At room temperature: Store covered for up to 3 days.
- Refrigerator: Keep in an airtight container for up to 5 days.
- Freezer: Freeze slices individually (without powdered sugar) for up to 2 months. Thaw at room temperature and dust with sugar before serving.
Nutrition
