A delicious Vasilopita recipe (Greek new year cake), infused with the aromas and blends of oranges and garnished with a thick and glossy vanilla scented sugar glaze!
This is my family’s Vasilopita recipe with which we welcome the New Year together with friends and loved ones for over 30 years. So read on to discover how to make my traditional Greek New Years cake to perfection with my tips and tricks, step by step photos, my tips on how to decorate it, how to store it and of course the recipe!
The tradition of Vasilopita cake (Greek new years cake)
Vasilopita is the traditional Greek cake or bread served at midnight on New Year’s Eve to celebrate the life of Saint Basil. After baking the Vasilopita cake, a coin is inserted through the base. When cut, the person who finds the coin is said to be granted luck for the rest of the year!
Vasilopita can be made of a variety of doughs, depending on the region, with almost every family having their own unique recipe. There are two main variations of Vasilopita – the cake version, which is this recipe here and the tsoureki vasilopita version, which is the same as an easter Tsoureki and my Tsoureki in a bread machine but rather shaped in a tin!
In most Greek households, the cake is served right after midnight on New Year’s Day, while some also serve it later in the day after the traditional New Year meal and together with some Melomakarona and kourabiedes!
Finally, Vasilopita is often traditionally cut and served in businesses and associations, usually during the first week of the year as a token to welcome the new year with health and prosperity. And of course, the member or employee that finds the coin is given money or a special gift!
What you’ll need to make Vasilopita cake the traditional way
As my Vasilopita recipe resembles a cake, you’ll notice a lot of the ingredients are things that you’ll already have in your cupboard. The cake basics of butter, sugar andeggs together with self-raising flour and vanilla are all there!
However there are two secret ingredients to my Vasilopita recipe: Oranges and Greek Yoghurt! The flavour of my Greek new Year cake comes from the oranges and you’ll want both orange juice and zest to give it that tangy, citrus flavour that will amaze you.
I also add traditional Greek Yoghurt which adds texture to the cake, making it soft, delicate and fluffy, in the same way as you’ll often see in muffin recipes and of course my traditional greek yoghurt cake soaked in syrup!
Finally, I love decorating my traditional Greek Vasilopita with a simple icing sugar glaze made with just three ingredients – icing sugar, either water or milk and a little vanilla extract for some extra flavour.
Traditional Greek New Year’s Cake key preparation steps
Making this traditional Greek New Year’s cake is similar to lots of other cake recipes with just that one special step around the good luck coin. You can break it down into four main steps:
Prepare the cake dough
Bake the cake
Add the New Year coin
Finish with the glaze and decorate
Vasilopita recipe – How to make the perfect Greek New Year’s cake dough!
To make your vasilopita cake dough to perfection you need to make sure your butter-sugar mixture is fluffy and creamy, your egg whites beaten to meringues and the mixtures combined slowly and thoroughly.
Preparing your Butter-sugar mixture: Before you start preparing your Vasilopita cake recipe, make sure that your butter is at room temperature. This will allow it to fully “break up” when creaming it with the sugar.
It is also very important to mix the butter and sugar thoroughly until the butter-sugar mixture is really fluffy and creamy, almost like whipped cream, and at least until the sugar has fully dissolved. Give this step some extra time and the result will definitely reward you.
Adding your egg yolks to the butter-sugar mixture: To avoid the egg-y smell, which can ruin the flavour of your vasilopita, add the egg yolks to your butter-sugar mixture one at a time. Allow each one to be absorbed into the mixture before adding the next one. This will make sure that the eggs emulsify with the butter instead of simply mixing with each other and not incorporating with it!
Preparing your meringues: I’ve tried many vasilopita recipes where the eggs were added whole to the cake mixture. However, I found that this results in a denser vasilopita dough as there is little “air” in the dough.
So, in my recipe the egg whites are beaten into meringues, until they form soft peaks like the picture above, and then combined with the rest of the cake mix. This is my little secret to a more fluffy and airy vasilopita!
Combining your mixtures: Once you are done making your butter-sugar-egg yolk mixture, mix in your orange juice, vanilla, zest and yoghurt. To keep your Vasilopita fluffy, try to knock out as little of the air contained in the meringues as possible!
So, use a marise spatula to incorporate (fold) the flour and meringue in the cake mix. Just add 1/3rd of the flour and meringue, fold with light circular movements and repeat until done. Make sure you fold with gentle motions, trying not to overwork the dough!
Baking your Vasilopita Cake and adding the coin
There are a couple of things to note when baking your Vasilopita cake. Firstly, it is very important that you do not open the oven under any circumstance before 30 minutes of baking have gone by. If you do, it will cause your Vasilopita to deflate and turn flat.
After the full cooking time has elapsed, use a wooden skewer or a toothpick to check if your Vasilopita is done baking. If the toothpick comes out clean it is ready to go!
Finally, before decorating your cake, don’t forget to add the Vasilopita coin! Grab some aluminium foil, wrap your coin tightly all around and insert it on the top of the cake. Then proceed to flip the cake over so the flat surface is pointing up and no-one can guess where the coin is placed! As a plus, the flat surface will make your decorating a breeze!
How to decorate your Vasilopita (Greek New Years cake)
Decorating your New years cake is a really fun activity and you can get your little helpers to give you a hand while enjoying some family time together!
Once the Vasilopita is cooked let it cool down completely. If you add your decorations before the cake is cool, they will melt and run off the cake and of course won’t look as nice!
Personally I love to decorate my Vasilopita with a sugar glaze. I make it with some icing sugar, water and a bit of vanilla, but your imagination is the limit! If you do decorate your Vasilopita with sugar glaze just mix up the glaze with a spatula until it is smooth and glossy.
If the glaze feels too solid add some more water in. If it is too runny just add a bit more icing sugar. The idea is to have a wood-glue-like consistency so it doesn’t run off the cake but also is soft and smooth to eat. Once done, pour it onto the cake and spread evenly with your spatula.
While I love decorating my cake with glaze it isn’t the only option! You can sprinkle some sifted icing sugar on top or even use stencils to create patterns or shapes! You could also decorate it with some melted chocolate, with chocolate sprinkles, nuts or whatever decoration you have in hand and you fancy!
Finally, it is customary that the year number is written on top of the cake. Keep it simple and use a toothpick carve out the number in your glaze or get creative and use some chocolate drops or some M&M’s to make your year shape!
How long will the cake keep?
If you store vasilopita in an airtight container, it will keep for about a week. You can extend its shelf life by popping it in the fridge, where it will last for about 2 weeks.
If you want it to keep for longer, portion out your vasilopita in slices and store them in an airtight container in the freezer! They will keep for a good 2-3 months, which is excellent if you fancy some great cake with some coffee during the week!
And of course, don’t forget to make your melomakarona, kourabiedes, diples and kariokes (walnut filled chocolate crescents) to complete your Christmas and New Year’s platter!
Finally, to discover more Greek Christmas traditions and customs to celebrate with your loved ones have a look at my article on Greek Christmas traditions and customs.
A delicious vasilopita recipe (Greek New Years cake) infused with the aromas of oranges and garnished with a thick and glossy vanilla glaze! Vasilopita is a traditional Greek cake served at midnight on New Year’s Eve to celebrate the life of Saint Basil. After baking the cake, a coin is inserted through the base and when cut the person who finds the coin is said to be granted luck for the rest of the year!
To prepare this vasilopita recipe, start by dividing the eggs into yolks and whites. Place the egg whites in the your mixer bowl and add a pinch of salt. Make sure your egg whites, bowl and whisk attachments are clean and free of any water. Whisk the egg whites until the mixture is very thick and glossy and a long trailing peak forms when the whisk is lifted (meringues). Place the mixture in a bowl and set aside.
Clean out your mixer bowl and add the butter and sugar. Using the paddle hook or the creaming attachments whisk for about 20 minutes, until the butter is creamy and fluffy like whipped cream. Add the egg yolks, one at a time, whilst mixing, allowing time for each one to be absorbed, before adding the next. Pour in the orange juice, the vanilla extract, the orange zest, the yogurt and mix to combine.
Remove the bowl from your mixer and add 1/3rd of the sifted flour and blend with a spatula. Add 1/3rd of the meringues and blend with light circular movements from the bottom up. Repeat with the rest of the flour and meringue, adding 1/3rd of the flour, mix, add 1/3rd meringue until all your ingredients are combined.
To bake the vasilopita, preheat the oven to 200C / 390F using both top and bottom heating elements. Alternatively set to 180C/356F fan.
It’s now time to prepare your baking tin. Select a non stick cake tin approx. 30-35cm in diameter (12-14 inch). Butter your vasilopita tin and dust with some flour. Alternatively, line with some parchment paper. Pour in your vasilopita mixture and spread it evenly with your spatula.
Place the cake tin in the preheated oven, on the lower third rack, turn the heat down to 175C / 350F or 160C/320F fan and bake for approximately 60 minutes, until nicely coloured and cooked through. Make sure you don’t open the oven in the first 30 minutes of baking as your Vasilopita will collapse! Stick a wooden skewer or toothpick in the middle of the cake to check if your cake is ready. If it comes out clean, then your vasilopita cake is done!
Let your vasilopita cake cool down completely and invert the pan on a plate. If its not cold it may break! Using a second plate, invert again so the top of the cake is on top. Wrap a coin with aluminium foil and stick it in the cake. Invert the vasilopita on a serving platter with the bottom of the cake facing upwards. Having a completely flat surface will make your glaze go on so much easier and will be nice and flat.
Prepare the glaze for your Greek new year’s cake. In a large bowl add all the ingredients and blend with a spatula until the glaze is smooth and glossy. If needed, add a little bit more hot water. The glaze should have a glue like consistency but be perfectly smooth when blending with the spatula. Top the vasilopita with the glaze and even out with a flat spatula. Don’t forget to carve the number of the year on top of the glaze or use some toasted almonds to shape it! Enjoy!
Nutrition
Serving Size:1 piece
Calories:616kcal
Sugar:60.9g
Sodium:180.8mg
Fat:21.9g
Saturated Fat:12.8g
Unsaturated Fat:7.8g
Trans Fat:0g
Carbohydrates:97.3g
Fiber:1.3g
Protein:8.6g
Cholesterol:121.8mg
Keywords: Vasilopita, Greek New Year's cake recipe, Saint Basil's cake, Vasilopita coin
Indeed, there are many many recipes for the traditional new-year’s cake. Some are like a brioche (tsoureki) others like a cake and it really depends on each family’s tradition… This is the recipe that we make every year but I will be making another one with Mahlepi and yeast as well 🙂
Hi, I made this today and the middle sunk 🙁 Not sure if this is because of the weight of the ingredients I used….
Would you consider giving weight in grams for the ingredients that are listed as “cups”. In Australia, a “cup” is 250g, in the US a “cup” is 240g and in Greece I believe that a “cup” = 200g.
So, are the 3 cups of sugar listed in this recipe 750g, 720g or 600g?
Please. consider listing all ingredients by weight.
Have to agree, I have no problems converting things like grams to ounces etc., but cups are so confusing as different countries use different sized/weighted cups!
I followed your instructions to a tee but was not sure about the sugar amount so put in less.It was amazing and was a hit with all my Greek inlaws…I am English. Am about to make it again for our roads New Years get together.ttk
Is the oven temp for fan forced or conventional ovens? I have a fan forced oven and in less than 10 mins it was brown on top! I changed the temp down to 150 to avoid a burn. Might be a good idea to indicate that in your recipe? I have tried this for the first time and don’t know how it will turn out. Will let you know how it goes. Happy New Year!
Good question! I am making my cake today, and our oven is the same as yours. Hope it will turn out OK. A Greek friend just sent me a photo of hers, which looks wonderful- not sure I’ll be sending her one of mine! Let me know Victoria how yours turns out!
My friend and I tried baking this.. we followed the ingredients and recipe perfectly, however the cake overflowed whilst cooking in the oven. The middle didn’t cook through either.
Thank you for your recipe. I have made it for our family meeting on the 1st of January. Perfect cake and very good result. Tasty and flavorful is a very good choice. I have used for the glaze orange blossom water and all have been perfect. Happy New Year from Romania!
I made two vasilopites from the same recipe! 150c worked perfectly for one hour. They came out beautifully and tasted superb! Thank you for the wonderful recipe. My mum was astounded that my first try at making vasilopites (without baking soda) worked so well! Happy New Year and Happy Name Day to all who share the Saint’s name!
Making this for the first time today and am very excited. My only concern is my oven temp setting converting to Fahrenheit. I can do both confection and fan so I elected to use the fan. Fingers crossed.
Followed precisely and the cake tin overflowed, I have a very messy oven now, plus after an hour the middle still not cooked! Think the recipe needs tweeling
I followed the recipe exactly and the cake rise very quickly, spilling over the sides. It then slumped in the middle when taken out of the oven. We cut it in half through the middle. Tasted fabulous but what did i do wrong? My friend has just had hers spill over too!
Sounds like the cake was a bit more “airy” compared to the one I made – I’ve enlarged the tin to make sure it doesn’t spill over in the future! The slumping is caused because the oven was opened half way through the baking process. That won’t happen with a bigger tin 🙂
I am Lyn Young’s friend who is referred to in the comment above . I made this exactly as per the recipe and used the cake tin as stated and in no time at all the mixture was flowing over the sides and all over the base of my oven. After 60 minutes, parts of the edges were still wet and dripping. I cooked it for another 20 mins and it’s been out of the oven for an hour niw6 and hadn’t slumped, which is encouraging. I’ve been nibbling at the tumbled edges and so far tastes delicious. I’m curious, would cooking it in a roasting pan like many Greek cakes avoid the spillage? I’ve just vacuumed the burnt bits from the bottom of my oven – first time for everything!
It sounds like the self raising flour was a bit more active than the one I’ve used in the recipe. I’ve updated it to use a slightly larger tin to avoid this in the future! A larger pan for sure would avoid the spillage and also as the cake would be a bit thiner, it should be done at 60 minutes.
At least I’m so glad that you love the taste and that it hasn’t drooped in the middle 🙂
I made this cake today. I have never had valsilopita before. I didn’t have two oranges but had two lemons. Used them instead. It was fantastic!! Was surprised at the volume to this batter. Thanks for the recipe, I will make it every New Year!
Judy
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(1,015 votes, average: 4.84 out of 5)
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TRADITIONALLY THE VASILOPITA IS ALWAYS MADE WITH YEAST, AND THE ESSENCE IS MAHLEPI…
MARTHA
Hi Martha
Indeed, there are many many recipes for the traditional new-year’s cake. Some are like a brioche (tsoureki) others like a cake and it really depends on each family’s tradition… This is the recipe that we make every year but I will be making another one with Mahlepi and yeast as well 🙂
I used this recepie and Im not one for vasilopita but this is truly amazing. Its one of the best ever and im going to definitely use it
Excellent thanks
One thing is missing …the coin inside the cake lol
Oops my mistake you mentioned the coin ….will definitely try this recipe really stood out …thanks x
All I can say is YUM. So moist, this is my new favourite. It was a hit with my family and friends too.
Is the butter salted or nonsatlted!?
Can’t wait to try it!
It would be unsalted!
Made this for the first time…. It was a hit!!!!! Fantastic recipe and my kids loved it!
Hi, I made this today and the middle sunk 🙁 Not sure if this is because of the weight of the ingredients I used….
Would you consider giving weight in grams for the ingredients that are listed as “cups”. In Australia, a “cup” is 250g, in the US a “cup” is 240g and in Greece I believe that a “cup” = 200g.
So, are the 3 cups of sugar listed in this recipe 750g, 720g or 600g?
Please. consider listing all ingredients by weight.
Happy New Year 🙂
Have to agree, I have no problems converting things like grams to ounces etc., but cups are so confusing as different countries use different sized/weighted cups!
This cake is absolutely amazing! Probably the best Vasilopita I have ever tried. Thank you for this great recipe!
Perfect. Hard work but turned out perfect. Thank you. X Καλή χρόνια. Χ
I followed your instructions to a tee but was not sure about the sugar amount so put in less.It was amazing and was a hit with all my Greek inlaws…I am English. Am about to make it again for our roads New Years get together.ttk
Is the oven temp for fan forced or conventional ovens? I have a fan forced oven and in less than 10 mins it was brown on top! I changed the temp down to 150 to avoid a burn. Might be a good idea to indicate that in your recipe? I have tried this for the first time and don’t know how it will turn out. Will let you know how it goes. Happy New Year!
Good question! I am making my cake today, and our oven is the same as yours. Hope it will turn out OK. A Greek friend just sent me a photo of hers, which looks wonderful- not sure I’ll be sending her one of mine! Let me know Victoria how yours turns out!
I have the same oven and I have gone to 150 for about one hour. It has been a very good choice. All has ended with success.
My friend and I tried baking this.. we followed the ingredients and recipe perfectly, however the cake overflowed whilst cooking in the oven. The middle didn’t cook through either.
Thank you for your recipe. I have made it for our family meeting on the 1st of January. Perfect cake and very good result. Tasty and flavorful is a very good choice. I have used for the glaze orange blossom water and all have been perfect. Happy New Year from Romania!
I made two vasilopites from the same recipe! 150c worked perfectly for one hour. They came out beautifully and tasted superb! Thank you for the wonderful recipe. My mum was astounded that my first try at making vasilopites (without baking soda) worked so well! Happy New Year and Happy Name Day to all who share the Saint’s name!
Hello,
How far in advance can I make this?
Would I be able to make it on the 29th December for New Years Day?
Very pleased with this years Vasilopita…so light …every body loved it. Will be using this recipe from now on. Happy New Year xx
Making this for the first time today and am very excited. My only concern is my oven temp setting converting to Fahrenheit. I can do both confection and fan so I elected to use the fan. Fingers crossed.
These instruction were terrible for temp and cool time
Mine didn’t cook and was raw in the middle so upset
These instruction were terrible for temp and cool time
Mine didn’t cook and was raw in the middle so upset
Also,,,,, can you do normal measurements such as CUPS???? not grams????? Brutal
Cups are only “normal” in the US. Weights are in this recipe, far more accurate.
Followed precisely and the cake tin overflowed, I have a very messy oven now, plus after an hour the middle still not cooked! Think the recipe needs tweeling
I took it out and it looked beautiful but it was completely raw in the middle, man.
The cake ended up being 9cm tall and was perfectly baked even in the middle. Delicious, coated with chocolate/honey ganache
I followed the recipe exactly and the cake rise very quickly, spilling over the sides. It then slumped in the middle when taken out of the oven. We cut it in half through the middle. Tasted fabulous but what did i do wrong? My friend has just had hers spill over too!
Hi Lynn
Sounds like the cake was a bit more “airy” compared to the one I made – I’ve enlarged the tin to make sure it doesn’t spill over in the future! The slumping is caused because the oven was opened half way through the baking process. That won’t happen with a bigger tin 🙂
All the best
Eli
I am Lyn Young’s friend who is referred to in the comment above . I made this exactly as per the recipe and used the cake tin as stated and in no time at all the mixture was flowing over the sides and all over the base of my oven. After 60 minutes, parts of the edges were still wet and dripping. I cooked it for another 20 mins and it’s been out of the oven for an hour niw6 and hadn’t slumped, which is encouraging. I’ve been nibbling at the tumbled edges and so far tastes delicious. I’m curious, would cooking it in a roasting pan like many Greek cakes avoid the spillage? I’ve just vacuumed the burnt bits from the bottom of my oven – first time for everything!
Hi Bev
It sounds like the self raising flour was a bit more active than the one I’ve used in the recipe. I’ve updated it to use a slightly larger tin to avoid this in the future! A larger pan for sure would avoid the spillage and also as the cake would be a bit thiner, it should be done at 60 minutes.
At least I’m so glad that you love the taste and that it hasn’t drooped in the middle 🙂
Eli
Official Golden Vasilopita Coins are available at vasilopita.com
Can i reduce the sugar to 1 cup?
What kind of yogurt?
Any type o yogurt you want.
You can use any kind of yogurt.
This looks amazing. Any ideas on how to make this with 00 flour??
I made this cake today. I have never had valsilopita before. I didn’t have two oranges but had two lemons. Used them instead. It was fantastic!! Was surprised at the volume to this batter. Thanks for the recipe, I will make it every New Year!
Judy
Interesting! I’ve never tried it with lemons but I bet it would taste delicious! I’ll make it this way next year 🙂