Vasilopita (Greek New Years Cake)

Name: Vasilopita (Greek New Years Cake)
Prep time: 45 min
Cook time: 1 h
Total time: 3 h 45 min
Yield: 16 serves
Ingredients: 500 grams flour; 1 teaspoon baking powder; 250 grams butter; 450 grams sugar; 3 eggs; 1 tablespoon vanilla extract; 300 ml orange juice; 1 tablespoon orange zest; 60 ml brandy; 120 grams powdered sugar

User Reviews

4.8

51 reviews

Excellent

Prep Time
45 mins
Cook Time
1 hr
Additional Time
2 hrs
Total Time
3 hrs 45 mins
Servings
16 serves
Calories
396 kcal
Course
Dessert
Cuisine
Greek

Vasilopita (Greek New Years Cake)

Elizabeth Reed

Report

Enjoy this buttery, soft, traditional Greek cake called vasilopita and bring in the new year with a bang! This cake also comes with a hidden coin inside! If you find the lucky coin - congratulations! You'll have good luck for the rest of the year!

Share:

I Made This!

38 people made this

Print

12 people printed this

Save this

30 people saved this

Ingredients

Servings

500 grams flour all-purpose
1 teaspoon baking powder
250 grams butter softened (see note 1)
450 grams sugar granulated
3 eggs room temperature (see note 2)
1 tablespoon vanilla extract
300 ml orange juice freshly squeezed (see note 3)
1 tablespoon orange zest (approx. 3 oranges)
60 ml brandy or cognac
120 grams powdered sugar

Add to Shopping List

Instructions

First, preheat your oven to 160 deg C (320 F).
Line and grease a 25cm (10") cake pan with baking paper.
Wrap a coin in aluminium foil and set it aside.
Combine the all-purpose flour and baking powder in a bowl and set aside.
Mix the butter and sugar in a large bowl of your stand mixer until pale and creamy. (see note 4)
Turn the speed down to low and add the eggs one at a time, ensuring they are well incorporated.
Add the vanilla extract, orange juice, orange zest and brandy and mix well.
Add the flour mixture in two parts until you end up with a thick cake batter. (see note 5)
Add the coin and fold through the batter.
Pour the batter into the prepared cake pan and bake for one hour. Insert a toothpick into the centre to test if the vasilopita is ready. If it comes out clean, the cake is cooked.
Allow it to cool in the pan completely before inverting it onto a plate and dusting the top of the cake generously with powdered sugar.

Notes

Use unsalted butter - this will allow the flavour of the cake to come through. Also, ensure the butter has come to room temperature and is soft.
Use room-temperature eggs - this allows the cake to hold its structure. Cold eggs can also impact the butter, making it firm and hard to cream.
Try not to use orange juice form a carton.
Scrape down the sides occasionally when mixing the cake. This helps the batter mix evenly.
Refrain from over-mixing the batter when folding through the flour, as this will make the cake rubbery.
Use a kitchen scale and weigh your ingredients for the best results.
Store the cake in the fridge in an airtight container for up to 5 days.