Vasilopita (Greek New Year’s Cake)

Vasilopita is a traditional Greek New Year’s cake baked for New Year’s Day to celebrate the beginning of a New Year. This buttery cake has a delicate crumb and a subtle citrus flavour, with a hidden coin inside. The person who finds the coin in their slice is believed to have good luck for the year ahead.

Greek New Year’s Day wouldn’t be complete without Vasilopita, a cake that symbolises hope and good fortune for the year ahead. Families across Greece and around the world cherish this meaningful tradition, gathering on January 1st to cut the cake and share the excitement of finding the lucky coin. For us, it’s the highlight of the day. After lunch, we gather around the table, curious to see who will discover the coin in their slice of cake. It’s always a fun and memorable moment for the whole family.

To make this traditional Greek Vasilopita, start by separating the eggs into yolks and whites. Whisk the whites until soft peaks form. In a separate bowl, cream the butter and sugar until light and fluffy, then add the egg yolks one at a time, followed by the brandy and orange zest. Sift together the self-raising flour and baking powder, and fold it into the batter alternately with fresh orange juice. Gently fold in the whisked egg whites, then pour the batter into the prepared tin. Bake for 35–45 minutes, or until a skewer inserted into the centre comes out clean. Finish by dusting with icing sugar or decorating with festive toppings to complete this New Year’s tradition!

The tradition of adding a coin

Vasilopita is traditionally baked in honour of St. Basil the Great and is associated with his feast day on January 1st, New Year’s Day. The tradition of hiding a coin in the cake is thought to have originated from a story of St. Basil’s generosity. According to tradition, St. Basil sought to return stolen valuables to his townspeople. To distribute the items fairly, he instructed local women to bake sweetened bread, hiding gold coins inside. As the families cut the bread to share among themselves, they were delighted to discover the hidden coins.

This story highlights the spirit of giving that St. Basil represents. Today, cutting the Vasilopita has become a beloved tradition in Greek households, as families come together to celebrate the first day of the new year.

How to cut the Vasilopita (Greek New Year’s Cake)

Every family has their slight variation of how to cut the Vasilopita. In our family, the eldest person cuts the cake, starting by drawing a cross on the cake’s surface with a knife without cutting through it. The first slice is dedicated to Christ and the Virgin Mary, followed by the second slice, which is offered to the home. After that, each family member receives a slice, starting with the eldest and moving to the youngest.

Ingredients for Vasilopita (Greek New Year’s Cake)

• Eggs: I like to separate the eggs and whip the egg whites separately, as this helps make the cake airy and soft. Using room temperature eggs ensures they mix more evenly, contributing to a light, fluffy batter.
• Unsalted butter: Ensure your butter is at room temperature so that it blends easily with the other ingredients, helping to create a smooth batter and contribute to the cake’s light texture.
• Sugar: Granulated sugar works perfectly for this recipe, adding just the right amount of sweetness.
• Brandy: Adds a nice flavour to the cake. If you don’t want to use alcohol, substitute with 1 tablespoon of vanilla essence and some additional orange juice.
• Orange juice and zest: Freshly squeezed orange juice and zest give the cake its signature citrusy flavour. Avoid bottled juice for the best taste. I typically use 3 oranges, which yields about one and a third cups of orange juice, as well as the zest of one orange, which is about three teaspoons, for a subtle citrus flavour. You can add more if you like.
• Self-raising flour: Self-raising flour provides the necessary lift for the cake, ensuring it rises perfectly as it bakes.
• Baking powder: A small amount of baking powder is used in combination with self-raising flour to ensure the cake remains light and fluffy.
• Icing sugar: Used to decorate the cake. You can dust the entire surfare of the cake with icing sugar, or you can use a stencil with the year and dust over the top of the stencil to display the year.

The Coin: Be sure to clean and wrap the coin securely with baking paper / parchment paper to prevent contamination. If you prefer (or if you forgot to put your coin in before baking!), you can add the coin to the cake once the cake is cool. When cooled, use a sharp knife to cut a slit on the bottom of the cake and carefully insert the coin (wrapped in cling wrap) through the slit.

How to make Vasilopita (Greek New Year’s Cake)

1. Separate the eggs into yolks and whites.

2. In a small bowl, whisk the egg whites until soft peaks form and set aside.

3. In a large bowl, cream the butter and sugar until light and fluffy.

4. Add the egg yolks, one at a time, beating well after each addition.

5. Add the brandy and orange zest and beat until well combined.

6. Sift the flour and baking powder together in a separate bowl.

7. Gradually fold the flour mixture and orange juice into the batter, adding a small amount of each at a time.

8. Gently fold through until everything is fully combined.

9. Gently fold in the whipped egg whites.

10. Pour the cake batter into the prepared cake tin.

11. Clean a coin thoroughly and wrap it tightly in baking / parchment paper.

12. Insert the coin vertically halfway into the batter.

13. Bake the cake for 35-45 minutes or until a skewer inserted into the centre comes out clean. Cool the cake in the tin for 10-15 minutes before transferring it to a wire rack to cool completely.

14. Alternatively, you can insert the coin in the bottom of the cake, after the cake has baked.

15. Decorate the cake with the year. Place the numbers on the top of the cake.

16. Dust the cake with icing sugar.

17. You can decorate on the top side of the cake.

18. If you prefer a flatter surface, decorate the bottom of the cake.

19. Alternatively, you can just dust the cake with icing sugar, or decorate with almonds, pomegranate seeds, or any other festive embellishments.

20. To serve, cut the cake into slices according to the number of guests. To cut the Vasilopita the traditional way, read the section above titled: ‘How to cut the Vasilopita (Greek New Year’s Cake)‘.

Tips for making Vasilopita (Greek New Year’s Cake)

Substitutions

If you need dietary alternatives, you can make simple swaps: use gluten-free flour as a substitute for regular flour or replace traditional butter with dairy-free butter.

How to decorate the Vasilopita

You can keep the cake simple by leaving it plain or dusting it lightly with icing sugar. I personally like to dust the cake with icing sugar and display the year as a festive touch. However, if using icing sugar, ensure you dust it just before serving, as it can dissolve or disappear. Alternatively, you could highlight the year using blanched almonds or pomegranate seeds, or add festive decorations and other embellishments.

Inserting the coin into the cake batter

Before baking

1. Wash the coin thoroughly with soap and water.
2. Rinse well, then dry completely.
3. Cut a small piece of baking paper / parchment paper, about 8 cm x 15 cm (3.15 in x 5.9 in).
4. Place the coin at one end of the paper.
5. Fold the paper over the coin. Fold in the sides. Roll or fold tightly from the bottom to create a snug package.

After baking

Alternatively, you can insert the coin into the Vasilopita once the cake is baked. When the cake is cool, use a sharp knife to cut a slit on the bottom of the cake and carefully insert the coin (wrapped in cling wrap) through the slit.

Can I prepare the Vasilopita ahead of time?

I like to bake the Vasilopita on New Year’s Eve to ensure optimal freshness. However, if needed, you can bake it two days in advance and store it at room temperature in an airtight container to maintain its freshness. For longer storage, wrap it tightly and freeze it for up to a few weeks. When you’re ready to serve, thaw it at room temperature.

Storage

Leftovers can be stored in an airtight container at room temperature for up to 3-4 days. If you prefer, you can store leftovers in the refrigerator for up to one week. For longer storage, wrap the cake tightly in cling wrap and freeze it for up to a few weeks. Thaw at room temperature before serving.

Vasilopita (Greek New Year’s Cake)

5.0 from 15 votes

Course: DessertCuisine: Greek

Servings

12

servings

Prep time

30

minutes

Cooking time

35

minutes

Total time

1

hour 

5

minutes

Vasilopita is a traditional Greek New Year’s cake baked for New Year’s Day to celebrate the beginning of a New Year. This buttery cake has a delicate crumb and a subtle citrus flavour, with a hidden coin inside. The person who finds the coin in their slice is believed to have good luck for the year ahead.

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Ingredients

• 4 eggs (Note 1)

• 125 grams unsalted butter, softened (4.4 oz) (Note 2)

• 2/3 cup sugar (147 grams / 5.18 oz)

• 1/4 cup brandy (62.5ml / 2.1 fl oz) (Note 3)

• 1 1/3 cup freshly squeezed orange juice (approximately 3 oranges) (333 ml / 11.3 fl oz) (Note 4)

• 3 teaspoons orange zest

• 3 cups self-raising flour ( 450 grams / 15.9 oz)

• 1/2 teaspoon baking powder

• 1/2 cup icing sugar, to decorate (65 g / 2.3 oz) (optional)

Instructions

• Preheat the oven to 170°C (340°F).
• Grease and line a 26 cm / 10.2 inch round cake tin.
• Separate the eggs into yolks and whites.
• In a small bowl, whisk the egg whites until soft peaks form. Set aside. (Note 5)
• In a large bowl, cream the butter and sugar until light and fluffy.
• Add the egg yolks, one at a time, beating well after each addition.
• Add the brandy and orange zest and beat until well combined.
• Sift the flour and baking powder together in a separate bowl.
• Gradually fold the flour mixture and orange juice into the batter, adding a small amount of each at a time, until everything is fully combined.
• Add half of the whipped egg whites and fold until just combined.
• Gently fold in the remaining egg whites.
• Pour the cake batter into the prepared cake tin.
• Clean a coin thoroughly, wrap it tightly in baking / parchment paper, and insert the coin vertically into the batter. Alternatively, you can insert the coin after the cake has baked. (Note 6)
• Bake the cake for 35-45 minutes or until a skewer inserted into the centre comes out clean.
• Cool the cake in the tin for 10-15 minutes before transferring it to a wire rack to cool completely.
• Dust the cake with icing sugar and display the year, or decorate with almonds, pomegranate seeds, or other festive embellishments. If you prefer, you can turn your cake upside-down to decorate. I find this method easier for displaying numbers, as the bottom of the cake has a flatter surface. If using icing sugar, dust it just before serving, as it tends to dissolve and disappear over time.
• To serve, cut the cake into slices according to the number of guests. To cut the Vasilopita the traditional way, read the section above titled: ‘How to cut the Vasilopita (Greek New Year’s Cake)‘.

Notes

• Recipe Notes 
  Notes: 1 Tablespoon = 20 ml / 0.7 fl oz  1 Cup = 250 ml / 8.45 fl oz
• 1. Ensure your eggs are at room temperature before beating them with the sugar. Room temperature eggs whip better, resulting in a fluffier, lighter cake. Let the eggs sit out for 15-20 minutes or place them in warm water for a few minutes to bring them to the right temperature.
• 2. Make sure your butter is at room temperature before using it. This will help create a light and fluffy batter.
• 3. If you don’t want to use alcohol, substitute the brandy with one tablespoon of vanilla essence and some additional orange juice.
• 4. Freshly squeezed orange juice and zest give the cake its signature citrusy flavour. Avoid bottled juice for the best taste.
• 5. Whipping the egg whites separately helps create an airy, soft texture. Be gentle when folding them into the batter to avoid deflating the mixture.
• 6. If you prefer, or if you forgot to put your coin in before baking, you can add the coin once the cake is cool. Wrap the coin tightly in cling wrap. When the cake has cooled, use a sharp knife to carefully cut a small slit on the bottom of the cake and insert the coin. 
• 7. I like to bake the Vasilopita on New Year’s Eve to ensure optimal freshness. However, if needed, you can bake it two days in advance and store it at room temperature in an airtight container to maintain its freshness.
• 8. Leftovers can be stored in an airtight container at room temperature for up to 3-4 days. If you prefer, you can store them in the refrigerator for up to one week to maintain freshness. For longer storage, wrap the cake tightly in cling wrap and freeze it for up to a few weeks. Thaw at room temperature before serving.

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