A cherished Greek tradition, Vasilopita cake graces New Year’s celebrations with its rich history and sweet allure. This golden-hued dessert takes just under two hours to create, rewarding bakers with 16 generous slices of buttery indulgence.
As a symbol of good fortune, each piece delivers a delightful balance of sweetness and warmth, making it the perfect centerpiece for holiday gatherings.
At 616 calories per slice, this traditional Greek cake offers a luxurious treat worth every bite.
Whether you’re embracing Greek customs or seeking a special holiday recipe, Vasilopita promises to make your New Year’s celebration truly memorable.
Ingredients for Vasilopita (Greek New Year’s Cake)
- Butter: 375g, softened at room temperature for best creaming results
- Sugar: 600g, ensures perfect sweetness and texture
- Eggs: 6 large, separated (whites and yolks separate for maximum fluffiness)
- Salt: A pinch, enhances overall flavor
- Orange zest: From 2 fresh oranges for authentic aroma
- Orange juice: 1/2 cup, adds moisture and citrus flavor
- Yogurt: 200g strained, provides moisture and tenderness
- Vanilla extract: 1 tsp, for wonderful aroma
- Self-rising flour: 750g, sifted for lighter texture
For the Glaze
- Icing sugar: 450g, sifted to avoid lumps
- Hot water/milk: 5 tablespoons, for perfect consistency
- Vanilla extract: 2 tsp, for extra flavor
Step-by-Step Instructions
- Prepare the Meringue: Whisk egg whites with salt until stiff, glossy peaks form – be patient for best results!
- Cream the Base: Beat butter and sugar for 20 minutes until incredibly fluffy and light
- Build the Batter: Gradually incorporate yolks, orange juice, vanilla, zest, and yogurt
- Combine Carefully: Fold in flour and meringue alternately in thirds – gentle folding preserves air bubbles
- Prepare for Baking: Grease and flour a 30-35cm cake tin
- Bake with Care: Start at 200C, reduce to 175C, bake for 60 minutes – resist opening the oven!
- Cool and Coin: Let cool completely, insert wrapped coin – tradition brings good luck!
- Glaze Beautifully: Mix glaze ingredients until smooth, spread over cake, carve year number
Baking Tips & Techniques
The secret to a fluffy vasilopita lies in those egg whites! Keep your mixing bowl and whisk spotlessly clean and dry when whipping them.
Beat until you see gorgeous glossy peaks – just like making meringue. And here’s a handy tip: fold in those flour and meringue mixtures gently in thirds. This keeps all that wonderful air trapped in the batter, giving you the perfect cake texture.
Traditional Customs
This isn’t just any cake – it’s a special Greek New Year’s tradition! The hidden coin is the most fun part. Whoever finds it in their slice is said to have good luck for the whole year ahead.
When you serve it, gather everyone around and make it special – cut the first slice for Christ, the second for the house, and then share pieces with your guests from oldest to youngest.
Storage Tips
Your vasilopita will stay fresh for up to 5 days when stored right. Once it’s completely cool, pop it in an airtight container at room temperature.
The glaze might get a bit sticky if you cover it while it’s still warm, so patience is key! If you want to keep it longer, wrap individual slices in plastic wrap and freeze for up to 3 months – just thaw them overnight when you’re ready to enjoy.
Serving Ideas
While vasilopita is absolutely wonderful on its own, try serving it with a warm cup of Greek coffee or mountain tea for the full traditional experience.
Some families love to dust the top with extra powdered sugar just before serving or add a sprinkle of toasted almonds around the edges. Remember to warn your guests about the lucky coin!
Vasilopita Cake (Greek New Year’s cake)
Equipment
- Stand mixer
- 30-35cm cake tin
- Wooden skewer
Ingredients
For the cake
- 375 g butter (13oz)
- 600 g sugar (21oz, 3 cups)
- 6 eggs divided into yolks and whites
For the glaze
- 450 g icing sugar (15.8oz, 3 cups)
- 5 tbsps hot water or milk
Instructions
- 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.