Vasilopita (Greek New Year's Cake)

By
Nancy Gaifyllia
Nancy Gaifyllia
A resident of Greece, Nancy Gaifyllia is a cook who writes about the country's regional specialties.
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Updated on 06/3/22
Vassilopita

Athina Psoma / Getty Images

Prep: 20 mins
Cook: 45 mins
Total: 65 mins
Servings: 8 to 10 servings
Yield: 1 cake
Nutrition Facts (per serving)
496 Calories
19g Fat
70g Carbs
10g Protein
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Nutrition Facts
Servings: 8 to 10
Amount per serving
Calories 496
% Daily Value*
Total Fat 19g 24%
Saturated Fat 11g 53%
Cholesterol 154mg 51%
Sodium 769mg 33%
Total Carbohydrate 70g 25%
Dietary Fiber 2g 6%
Total Sugars 32g
Protein 10g
Vitamin C 4mg 18%
Calcium 243mg 19%
Iron 3mg 16%
Potassium 171mg 4%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

In Greek: βασιλόπιτα, pronounced vah-see-LO-pee-tah

Of all the Vasilopita recipes, this one is the best for making at home because the texture is lovely (like a granular pound cake) and it lends itself to decoration, which is fun for kids. The recipe calls for self-rising flour.

Ingredients

  • 3/4 cup (6 ounces) unsalted butter

  • 1 1/2 cups sugar

  • 6 large eggs

  • 1/4 cup brandy

  • 1/4 cup orange zest, grated, from 2 oranges

  • 4 cups self-rising flour

  • 3/4 cup evaporated milk

  • Confectioners' sugar, optional

  • Grated coconut, optional

  • Marmalade, optional

Steps to Make It

  1. Bring all ingredients to room temperature, and preheat the oven to 390 F/200 C.

  2. Cream the butter in a mixing bowl. Beating continuously, add in order: the sugar, very slowly, then the eggs one at a time, and finally the brandy.

  3. Still beating, sprinkle in the grated orange peel to distribute evenly throughout the batter. Add milk, then flour, a small amount at a time.

  4. Flour a round 12- to 13-inch diameter tapsi (baking pan with 2- to 3-inch sides) and pour in the batter.

  5. The cake will bake for a total of about 45 minutes, but halfway through, when it has started to set, wrap a coin in foil and insert the coin carefully into the dough, pushing it down just below the surface. (Inserting the coin when the cake is slightly firmed will prevent it from sinking to the bottom.) Insert it anywhere except the exact center of the cake.

  6. Continue baking until done. Allow to cool for 5 minutes. Place a large plate over the top of the tapsi and invert it so the cake comes out on the plate. Take a second plate (for serving) and put it over the cake, invert to get the cake right side up.

  7. Allow the Vasilopita to cool for 4 hours before serving.

Topping & Decorations

  1. (See photo) Sift confectioners' sugar to cover (decorations optional).

  2. Coat lightly with marmalade and sprinkle with grated coconut (decorations optional).

Traditions of Cutting the Vasilopita

Each family has its own tradition for cutting the Vasilopita, but they all have one thing in common: the wish for good fortune in the new year. Traditionally, pieces are cut ceremoniously by the head of the household and allocated to the church (Holy Trinity and Virgin Mary), then the head of the household (male), his wife, their children (oldest to youngest), other family members by the degree of relatedness, then guests. The coin or small medallion (flouri, pronounced floo-REE) is a tradition symbolizing an extra measure of good fortune for whoever gets the piece where it has been hidden during baking, and this can cause serious confrontation if ownership of the coin is disputed. Therefore:

  • when inserting the coin, insert parallel to the way a knife will cut so it will remain in one piece;

  • when making the first cut, declare loudly who gets the pieces on either side of the knife so there are no disputes;

  • if a coin does end up between two pieces, the piece that has the larger part gets the coin.

Καλή Χρονιά! Happy New Year!

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