The scent of freshly baked cake fills the air, transporting me straight to the heart of Greek New Year’s celebrations. This Vasilopita Cake Recipe is more than just a delicious dessert; it’s steeped in tradition and joy, bringing families together to share not only a treat but a festive experience. Each slice is a testament to hope and luck, as hidden within the cake is a wrapped coin—whoever finds it is said to be blessed for the year ahead.
I stumbled upon this recipe through a cherished family gathering, where the laughter and excitement of my loved ones reminded me of the importance of homemade food. The blend of buttery richness, zesty oranges, and a delicate vanilla glaze will captivate your taste buds and make your kitchen the heart of your home. Whether you’re planning a New Year’s feast or just craving a slice of joy, this Vasilopita will impress your guests and satisfy your soul with its easy preparation and delightful flavor. Let’s dive into a world of tradition and love—your perfect Vasilopita awaits!
Why is this Vasilopita Cake Recipe special?
Tradition: This beautifully crafted cake is rich in Greek culture, bringing families together to celebrate the New Year with joy.
Zesty: The infusion of fresh orange juice and zest not only adds brightness but elevates the flavor to a whole new level.
Easy: With simple ingredients and straightforward steps, even novice bakers can master this festive delight.
Crowd-pleaser: The combination of luscious butter and creamy yogurt creates a moist texture that everyone will love.
Interactive: Embedding a wrapped coin adds an element of surprise and excitement, making it perfect for festive gatherings.
Memorable: Each slice of Vasilopita holds a wish for luck and prosperity, ensuring it’s not just a dessert but a meaningful experience during the celebration.
Vasilopita Cake Recipe Ingredients
For the Batter
• 375 g butter – Use softened butter for a creamy texture that blends perfectly.
• 600 g sugar – Granulated sugar adds sweetness and lightness to the cake.
• 6 eggs (divided into yolks and whites) – Separate the eggs for a fluffier cake; whipped egg whites provide lift.
• a pinch of salt – Enhances the sweetness and balances flavors in the cake.
• zest of 2 oranges – Fresh zest brightens the cake with vibrant citrus notes.
• 1/2 cup orange juice – Adds moisture and a zesty kick to the batter.
• 200 g yogurt, strained – Greek yogurt contributes richness and a lovely tang.
• 1 tsp vanilla extract – Provides a warm, aromatic depth to the overall flavor.
• 750 g self-rising flour, sifted – This helps the cake rise beautifully without additional leavening.
For the Glaze
• 450 g icing sugar – Create a sweet, glossy finish that complements the cake perfectly.
• 5 tbsps hot water or milk – Adjust the consistency of the glaze for easy spreading; milk adds richness.
• 2 tsp vanilla extract – Enhances the sweetness and aroma of the glaze.
Dive into this Vasilopita Cake Recipe and create a centerpiece for your New Year’s celebrations that’s deliciously rich and filled with love!
How to Make Vasilopita
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Separate the Eggs: Carefully divide the 6 eggs into yolks and whites. In a mixer bowl, whisk the egg whites with a pinch of salt until thick and glossy, forming long peaks—about 5-7 minutes.
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Cream Butter and Sugar: In a clean mixer bowl, add 375 g of softened butter and 600 g of granulated sugar. Whisk for approximately 20 minutes until the mixture is creamy and fluffy—this is where the magic starts!
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Incorporate Yolks and Flavors: Add the egg yolks one at a time, mixing fully before adding the next. Then, pour in 1/2 cup of orange juice, 1 tsp vanilla extract, the zest of 2 oranges, and 200 g of strained yogurt; mix until well combined.
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Fold in the Flour and Meringue: Gently remove the bowl from the mixer. Add 1/3rd of the sifted 750 g self-rising flour and blend using a spatula. Next, fold in 1/3rd of the whipped egg whites with light movements. Repeat until all flour and meringue are combined for a light batter.
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Prepare the Tin: Preheat your oven to 200°C / 390°F. Butter and dust with flour a non-stick cake tin (30-35 cm in diameter) or line it with parchment paper to ensure easy release after baking.
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Fill the Tin: Pour your delicious Vasilopita mixture into the prepared tin. Spread it evenly to ensure even baking.
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Bake with Care: Place the tin in the preheated oven, then lower the heat to 175°C / 350°F, and bake for about 60 minutes. Avoid opening the oven for the first 30 minutes. Check the doneness with a skewer—if it comes out clean, your cake is ready!
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Cool and Hide the Coin: Allow the Vasilopita to cool completely. Carefully invert the pan onto a plate. Wrap a coin in aluminum foil and insert it into the cake. Invert again onto a serving platter, making sure the base is facing up.
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Make the Glaze: For the glaze, blend 450 g of icing sugar with 5 tbsp of hot water or milk and 2 tsp of vanilla extract until smooth and glossy. Adjust the consistency if needed.
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Decorate the Cake: Top your cooled Vasilopita with the glaze, smoothing it out evenly. Optional: Carve the year onto the glaze or sprinkle with toasted almonds for an extra touch of festivity.
Exact quantities are listed in the recipe card below.
Make Ahead Options
These Vasilopita Cake Recipe preparations are perfect for busy home cooks looking to save time during the festive season! You can prepare the batter up to 24 hours in advance by mixing everything and then storing it in an airtight container in the refrigerator to maintain its freshness. Additionally, you can bake the Vasilopita up to 3 days ahead; just wrap it tightly in plastic wrap to prevent it from drying out. When you’re ready to serve, simply glaze the cake after it has cooled completely. This way, you’ll enjoy delicious, freshly baked cake with minimal effort on the big day, making your New Year’s celebration that much sweeter!
What to Serve with Vasilopita?
Creating a memorable meal isn’t just about the star of the show—it’s about delightful pairings that amplify the experience.
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Greek Coffee: The robust flavor of this traditional beverage wonderfully complements the sweetness of Vasilopita, making for a perfect post-meal indulgence.
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Fresh Fruit Salad: A colorful mix of seasonal fruits balances the rich cake and adds a refreshing touch, brightening your plate with a burst of flavors.
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Lemon Tart: The zesty acidity of a lemon tart contrasts beautifully with the sweetness of the Vasilopita, offering a delightful palate cleanser.
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Almond Biscotti: These crunchy treats provide a wonderful texture contrast and can be enjoyed alongside coffee or tea for a cozy touch.
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Whipped Cream: A dollop of lightly sweetened whipped cream adds a luscious richness and contrasts nicely with the citrus notes of the Vasilopita.
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A Glass of Retsina: This unique Greek wine has resinous undertones that pair surprisingly well with the orange notes in the cake, making it a thoughtful addition to your meal.
Enjoy crafting an experience that tantalizes the taste buds and warms the heart with these delectable complements to your Vasilopita!
Expert Tips for the Vasilopita Cake Recipe
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Egg Separation: Ensure your egg whites are free from yolk for the best meringue. Any fat can prevent them from whipping up properly.
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Butter Softness: Use room temperature butter for a smooth, creamy batter that incorporates air effectively—your cake will thank you for it!
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Sifting Flour: Always sift your self-rising flour before adding it to the mixture. This helps to aerate and lighten the flour, providing a fluffier texture in your Vasilopita.
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Avoid Opening the Oven: Resist the urge to check on the cake in the first 30 minutes. Opening the oven can cause temperature fluctuations, affecting the rise.
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Cooling and Coin Placement: Wait until the cake is completely cool before inverting it. This prevents breaks and ensures the coin sits securely within.
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Glaze Consistency: If your glaze is too thick, add a teaspoon of hot water at a time until the desired consistency is achieved. A smooth glaze enhances the overall look of your Vasilopita.
How to Store and Freeze Vasilopita
Room Temperature: Keep the Vasilopita in an airtight container at room temperature for up to 3 days to maintain its moistness and flavor.
Fridge: If you’d like to enjoy your cake longer, store it in the fridge, where it will last for about a week. Make sure it’s well wrapped to prevent it from drying out.
Freezer: Slice the Vasilopita and wrap individual pieces tightly in plastic wrap, then foil. It can be frozen for up to 3 months—perfect for a future festive treat!
Reheating: To enjoy a slice from the freezer, thaw it overnight in the refrigerator and warm it gently in the oven at 150°C / 300°F for about 10-15 minutes.
Vasilopita Cake Recipe Variations
Feel free to explore these delightful twists and substitutions to make this Vasilopita your own!
- Gluten-Free: Substitute self-rising flour with a gluten-free blend; adjust with additional baking powder if needed for a fluffy cake.
- Dairy-Free: Use coconut oil and a dairy-free yogurt alternative for a rich, vegan-friendly option that still delivers on flavor.
- Citrus Twist: Experiment by incorporating lemon zest or grapefruit juice instead of orange; this adds a refreshing zing to every bite.
- Nutty Addition: Fold in 100 g of finely chopped nuts, like walnuts or almonds, for extra texture and a delightful crunch that complements the cake’s softness beautifully.
- Chocolate Lovers: Add 150 g of dark chocolate chips into the batter for an indulgent cocoa twist that’ll surprise your taste buds.
- Spicy Surprise: Spice up your Vasilopita with a pinch of cinnamon or nutmeg, creating a warm, inviting aroma that dances in the air as it bakes.
- Fruity Flavor Bomb: Replace half of the orange juice with an apple or pineapple juice to change the flavor profile while keeping it moist and delicious.
- Soufflé Style: After folding the meringue, pour the mixture into individual ramekins for beautifully puffed, personal servings that are perfect for gatherings.
Vasilopita Recipe FAQs
What type of oranges should I use for the Vasilopita?
Absolutely! I recommend using fresh navel or Valencia oranges for the best flavor. Look for oranges that are firm and heavy for their size, with vibrant, smooth skin. Avoid any with dark spots or blemishes, as these may indicate overripeness.
How should I store leftover Vasilopita?
To keep your Vasilopita fresh, store it in an airtight container at room temperature for up to 3 days. If you prefer a longer shelf life, wrap it tightly in plastic wrap and place it in the fridge where it can last up to a week. Always ensure it’s well-covered to prevent drying out—nobody likes a crusty cake!
Can I freeze Vasilopita?
Yes, you can! To freeze, slice the Vasilopita into individual pieces, wrap each slice tightly in plastic wrap, and then in aluminum foil. This will protect it from freezer burn. It can last in the freezer for up to 3 months. When you’re ready to enjoy it, thaw the slices overnight in the refrigerator and reheat gently in the oven at 150°C / 300°F for about 10-15 minutes.
What should I do if my Vasilopita sinks in the middle?
Very! If your Vasilopita sinks, it could be due to underbaking or overmixing the batter. To prevent this, make sure to bake it all the way through—check for doneness by inserting a skewer; it should come out clean. Also, mix the batter gently when folding in the egg whites. This helps maintain the airiness of your cake, ensuring it rises beautifully.
Is this Vasilopita suitable for people with egg allergies?
Unfortunately, since this Vasilopita recipe heavily relies on eggs for structure and fluffiness, it isn’t suitable for those with egg allergies. However, you can explore egg substitutes like aquafaba (the liquid from canned chickpeas) for a meringue-like effect, though results may differ. Always consult with a professional or experiment thoughtfully for the best outcome.
Delicious Vasilopita Cake Recipe for a Joyous New Year
Ingredients
Equipment
Method
- Separate the Eggs: Carefully divide the 6 eggs into yolks and whites. Whisk the egg whites with a pinch of salt until thick and glossy.
- Cream Butter and Sugar: Whisk softened butter and granulated sugar until creamy and fluffy.
- Incorporate Yolks and Flavors: Mix in egg yolks one at a time, followed by orange juice, vanilla extract, zest, and yogurt.
- Fold in the Flour and Meringue: Gently mix in 1/3rd of the sifted flour, followed by 1/3rd of the whipped egg whites. Repeat until well combined.
- Prepare the Tin: Preheat the oven to 200°C / 390°F. Butter and flour the baking tin or line it with parchment.
- Fill the Tin: Pour the batter into the prepared tin evenly.
- Bake with Care: Lower the heat to 175°C / 350°F and bake for about 60 minutes, checking doneness with a skewer.
- Cool and Hide the Coin: Once cool, wrap a coin in foil and insert it into the cake before inverting onto a platter.
- Make the Glaze: Blend icing sugar with hot water or milk and vanilla until smooth.
- Decorate the Cake: Top with the glaze and smooth out evenly. Optionally decorate for festivity.