This vasilopita recipe is a delicious, fluffy, moist, and flavourful Greek new year’s cake that’s perfect for celebrating with family and friends! With the bright citrus flavour of orange juice and zest combined with the richness of olive oil, this cake is pure perfection in every bite.
Inside, you’ll find a hidden coin, symbolizing good luck and prosperity for the coming year. The real question is, will you be the one to find the lucky coin in this vasilopita cake and enjoy good fortune for the rest of the year?
If you are in the mood for trying out new cake recipes, you have got to check these out: Politiko Thessalonikis (Greek semolina cake with custard cream) and my recipe for Sokolatopita (Greek chocolate cake).
Decorations and coin for Your Vasilopita
For my 2025 lucky coin and the “Kali Xronia” cake topper, I turned to Madam Sousou, an Australian business specializing in event styling, party, and gift wares. They have an incredible range of Greek-themed items perfect for every occasion, whether it’s Easter, Christmas, christenings, or any celebration in between.
What is vasilopita cake?
Vasilopita, a much-loved Greek New Year's tradition, is a delectable cake rich in flavour and history. It boasts a moist, soft and buttery texture infused with orange flavours.
The first thing anyone will tell you about this cake is that it is baked with a hidden coin or trinket, symbolizing luck and prosperity. This luck is reserved for the lucky recipient, of course!
Each slice is sprinkled with powdered sugar or almonds and represents a hopeful start to the year ahead.
Families gather on January 1st and wait for the ceremonial cutting of the cake, to celebrate Saint Basil. Blessings are showered on whoever finds the lucky coin!
Watch the short video tutorial
Why you’ll love Greek New Year’s cake
- Tradition and celebration: It is deeply rooted in Greek culture and is a symbol of New Year's traditions – bringing families and friends together to celebrate the coming of a new year.
- Delicious flavour: The cake's rich, buttery taste infused with orange is absolutely incredible, guys; you’ve got to try it!
- A fun surprise: The hidden coin or trinket inside the cake adds an element of excitement. It also symbolizes luck and prosperity for the finder.
- Easy to make: This is a super simple cake to make – you can whip the batter up in minutes! It’s a great recipe to start with if you are new to baking.
Variations of vasilopita
- Flavour infusions: This traditional recipe sometimes includes citrus zest for flavour (like with my version). Some variations incorporate other ingredients like cinnamon, or mastiha (a resin obtained from the mastic tree) to add unique taste and flavour.
- Nut and spice additions: Try adding in some nuts for a toasty flavour - almonds, walnuts, or other nuts can be folded into the batter for added texture and taste. Another great idea is to mix in spices like cloves or nutmeg.
- Alternate shapes and sizes: While the classic round shape is the most common, you could try baking Vasilopita in different shapes like rectangles or squares. Smaller versions, such as individual-sized cupcakes or muffins, can also be made up.
- Glazes and toppings: Variations in toppings can include a glaze made from honey, sugar syrup, or a dusting of powdered sugar. You can try garnishing the cake with slivered almonds, candied fruits, or a decorative pattern.
How to serve you Greek New Year’s cake
To serve it traditionally, gather family or guests around the table. The head of the household typically performs the ceremonial cutting of the vasilopita.
Using a knife, make the first cut, while saying a New Year's blessing or a wish for good health and fortune.
As slices are distributed, the person who finds the coin or token in their portion is believed to receive good luck and blessings for the coming year.
Serve the slices on plates, and guests or family members enjoy the Vasilopita together!
This cake can be served any time of the year of course - not just at New Year’s. It’s great with a dollop of fresh cream, thick Greek yogurt or even some ice cream.
FAQs about vasilopita
Below are some questions you may have
How is the coin added to vasilopita?
Before baking, a clean coin, often a silver or gold coin or a wrapped trinket, is inserted into the batter. It's important to ensure the coin is thoroughly cleaned and sanitized before adding it to the cake.
Is vasilopita cake similar to other cakes?
It's similar to a sweet bread or a rich pound cake in texture and flavour but is distinct due to its association with New Year's traditions and the hidden coin.
Can I use any coin for vasilopita?
It's best to use a clean and sanitized coin, traditionally a silver or gold coin, to ensure safety. Ensure the coin is large enough to avoid accidental swallowing. Also, let your guests know they must watch for a coin!
Can Vasilopita be made in advance?
Yes, Vasilopita can be made a day in advance. Store it in an airtight container at room temperature. Decorate on the day of serving for best appearance!
📖 Recipe
Vasilopita Recipe 2025 (Greek New Years Cake)
Ingredients
- 125 grams Unsalted butter soft at room temperature
- 210 grams Caster sugar
- 4 eggs
- 210 grams Olive oil
- 50 grams Brandy/ cognac substitute with more orange juice
- 1 teaspoon vanilla essence
- 130 grams Greek yoghurt
- 2 Orange zest
- 250 grams Orange juice
- 450 grams Self-raising flour
- 1 teaspoon Baking powder
- ¼ teaspoon salt pinch of salt
Decoration ingredients (optional)
- Icing sugar
- Dehydrated orange slices
- Lucky Coin & Cake Topper See notes
Instructions
Prepare the Batter
- In a large mixing bowl, beat the butter and caster sugar together until light and fluffy.
- Add the eggs, olive oil, brandy, vanilla essence, Greek yoghurt, orange zest, and orange juice all at once. Mix well to combine.
- In a separate bowl, whisk together the self-raising flour, baking powder, and salt.
- Gradually sift the dry ingredients into the wet mixture. Using a hand mixer, mix until the batter is smooth and soft. Adjust the consistency if needed to ensure it is not too thick or too runny.
Assemble and Bake
- Preheat the oven to 160°C (fan-forced) and line a cake tin with baking paper. Brush with a little olive oil if necessary to help the paper stick.
- Pour the batter into the prepared tin and spread it evenly. Tap the tin on the counter to release air pockets, then use a skewer to remove any remaining bubbles.
- Wrap a coin in foil and insert it randomly into the batter. Ensure it is large enough to avoid swallowing, and inform your guests to watch for it!
- Bake for approximately 50 minutes or until the cake is golden and a skewer inserted into the centre comes out clean.
- Once baked, remove the cake from the oven and let it cool in the tin for a few minutes. Flip the cake out of the baking tin onto a wire rack or onto a dish if you prefer. By flipping it, you ensure the clean, uncracked side is on top for a beautiful presentation.
- Allow the cake to cool completely before decorating. Applying icing sugar to a warm cake may cause discoloration due to moisture.
Decorate and Serve
- Once fully cooled, dust the cake with icing sugar or decorate as desired. Suggestions include adding the year with icing sugar, using dehydrated orange slices, or garnishing with almonds or pomegranate seeds.
- Slice, serve, and enjoy. Good luck, and Happy New Year!
Video
Notes
- Cooling: Allow the cake to cool completely for a few hours before adding icing sugar. If the icing sugar comes into contact with moisture, it will discolour.
- Safety Reminder: Notify guests about the hidden coin to ensure it is not accidentally bitten into and to avoid swallowing.
- Decorations: The lucky coin and “Kali Xronia” cake topper are from Madam Sousou, an Australian business specializing in event styling and Greek-themed party wares.
Eleni says
Trying your recipe this year. Thank you.
Nikolopaa says
Hope it turned out well Eleni 🙂
Desi says
How big of a pan do you use?
Nikolopaa says
Hi Desi! I use a 26cm diameter round tin for this recipe 🙂
Eleni says
I needed 3 oranges to make the volume, so I added more zest.
The cake was so delicious that I've already made again. Definitely worth making more than once a year.
Nikolopaa says
Hey Eleni! So happy to hear you’re already making second batches haha! A little extra zest sounds perfect. Thank you for sharing, and Happy New Year! 😊
Nina Saisanas says
Hello
I made your recipe yesterday tasted delicious, not to sweet but it didn’t rise very much .
Nikolopaa says
Hey Nina! Thanks for giving the recipe a try 🙂 Just curious did you use self raising flour ? Ahh im not to sure why that happened. Wish I could send you one!
Vanda Milochis says
Used your recipe but struggled with the measurements. Ie 210gms olive oil. Can you convert this recipe to cups....I tried but not sure it worked. Took longer than 50mins to cook mine.
Nikolopaa says
Hi Vanda! Thanks for giving the recipe a go ❤️ That is why I mention approximate cooking times, it can take more or less as every oven is different.
I'm trying to use grams more often now because cups can vary in size depending on where you are in the world and grams ensure accuracy. I hope it still turned out delicious for you! 🙏
VICKY CALLAS says
We enjoy your unique cooking; you are the best and most authentic chef for the original Greek food lovers. My yiayia's recipes.
Thank you.
Nikolopaa says
Thanks so much Vicky! Glad you enjoy watching and like the recipes also 🙂
Bessy says
Fantastic! You make recipes so easy to follow
Well done
Nikolopaa says
Appreciate your support Bessy! Thanks heaps 🙂
Shawna says
Are you sure about the 1 cup olive oil? In a cake? Love your videos Niko, keep keeping it real.
Nikolopaa says
Yeah 1 whole cup Greek olive oil 🙂 Thanks heaps!
Katerina Mudd says
I’ve made Vasilopita for a long time but this one was the BEST!!!! Thanks Nick.
Nikolopaa says
Wow that's amazing 🙂 So glad to hear!
Seema says
It came out so good. Love it
Nikolopaa says
Great to hear! 🙂
Anelia says
Hi there ,
How much mastic would be recommended to add ?
Nikolopaa says
Hi Anelia! For this recipe, I’d recommend using about 1/4 to 1/2 teaspoon of ground mastica 🙂
Anelia says
Thank you so much xx
Nikolopaa says
No problems 🙂
Margaret says
Hello!
We love your recipes.
If we don't have brandy what do you recommend to substitute with?
Thank you in advance
Nikolopaa says
Hi Margaret! Thank you so much, I’m glad you’re enjoying the recipes! If you don’t have brandy, you can substitute it with extra orange juice 🙂
Helena Stüber says
Hi,
I would Like to try this recipt… but i don‘t know what Self-raising Flour means
Is there another word for it?
Thanks for your help
Nikolopaa says
Hi Helena! Self-raising flour is a type of flour that already has baking powder mixed in. I'm not to sure of another name for it but where are you located I can try and take a look online for you?
Anastasia says
Second year I make this cake using this recipe. Too greasy. Way too much oil. I incorporated it slowly this time but again It’s seeping out and into the powdered sugar. The sugar is no longer white as it’s absorbing all that oil. The taste was good and aromatic however regretfully I will not make it again as I had to keep explaining to everyone why the powdered sugar was yellow. What went wrong?
Nikolopaa says
Hey Anastasia, firstly, I want to wish you a Happy New Year! 🙏 I’m sorry it didn’t work out for you. I am curious, how long did you let the cake rest before dusting? If it wasn’t fully cooled, that could definitely be the cause, as even slight warmth can lead to residual moisture. But if it was completely cooled, that’s great feedback for improvement. Thank you so much!
Anna says
This vasilopita was so delicious! Easy too. It was very moist. I’m going to use this recipe every year. Thank you Niko!
Nikolopaa says
Hi Anna! Thank you so much for your kind words 🙏 I’m thrilled you loved the Vasilopita! It’s awesome to hear it was moist and easy to make. I’m honoured it’ll be part of your yearly tradition. Happy New Year!
Maria Mac says
I gotta say, I was worried about the olive oil taste coming through and ruining the flavour but I was wrong! This is the perfect vasilopita! It is aromatic and moist and incredibly light! I cannot stop eating it - I will most likely make it throughout the year not just for new years! Thank you so much Niko! Ευχαριστώ πολύ για την τέλεια συνταγή - καλή χρονιά!
Nikolopaa says
Hey Maria, thanks so much for making it and trusting the recipe! ❤️ I’m so glad it turned out aromatic, moist, and light for you. Hearing that you’ll make it throughout the year is the ultimate compliment🙏 Ευχαριστώ πολύ και καλή χρονιά!
Evonne Kakafatas says
My family absolutely loved this. This worked exactly as written, thanks! The measurements are all in GRAMS which confused me initially, however it’s all correct in GRAMS. Moist, rich and fluffy cake. Delicious. I made 2 X measurements and it was spot on.
Nikolopaa says
Thank you for the great feedback Evonne, I’m so glad your family loved it. I know grams can seem tricky at first, but they really help with accuracy. Making a double batch, opa, now that’s impressive! Happy New Year!
maria spinos says
I tried this today.
It looked great until I tried to turn it upside down on the cooling rack, and the whole thing broke into 1 million pieces. It was very soft inside. I cooked it 15 minutes at 350°. You did not specify the oven temperature maybe it should’ve been higher temperature? Only other thing I can think of is that I made a wrong conversion somewhere along the way because I’m dealing with cups and ounces here. I did the toothpick test and the toothpick had come out clean. I was very upset. It did tasted good even though it was in a ton of pieces.
Nikolopaa says
Hi Maria, I’m really sorry to hear this happened, especially after all the effort you put in. I did mention the oven temperature (160°C fan-forced) and an approximate cooking time, but every oven is slightly different, so that might have been a factor.
I also use grams for accuracy since cups can vary in size depending on where you are in the world. Did you give it a few minutes to cool before flipping? I always take it slow when flipping and make sure I have a steady hand to avoid breakage. I’m not entirely sure what went wrong, but I do appreciate you giving the recipe a go. I’m glad it still tasted good despite the challenges!
Happy new year ❤️
maria spinos says
I cooked it 50 minutes (not 15) sorry… typo
Maria says
Great recipe 😋
Made this yesterday for new years day and it was a big hit. Light, fluffy texture with beautiful orange taste. Will be making this again next year!
Nikolopaa says
Hi Maria, thank you so much! I’m thrilled to hear it was a hit for New Year’s Day. I’m so glad you enjoyed it, and I look forward to hearing about your bake next year too! 😊
Sonja Vas says
Perfect recipe! The texture and taste was 10/10, the whole family thoroughly enjoyed. Happy New Year!
Nikolopaa says
Hey Sonja! Thank you so much for your feedback, so happy to hear the whole family enjoyed it. Wishing you a Happy New Year too! 🎉
Mary Lamb says
My family loved this!
Nikolopaa says
Glad they enjoyed 🙏