Vasilopita (Greek New Year’s Cake)
Why this recipe works
- Classic butter-cake method: Creaming the butter and sugar thoroughly helps build a lighter crumb before the eggs, milk, and flour are added.
- Clean, balanced flavour: Orange zest and vanilla lift the richness of the butter, while the icing sugar finish keeps the cake sweet but not heavily frosted.
- Good for preparing ahead: The cake keeps well once baked, so it can be made in advance and dusted with icing sugar just before serving.
Get the most out of this recipe
Timing notes
- Cool before finishing: Let the cake cool completely before adding icing sugar, otherwise the sugar may dissolve into the surface.
- Serve at room temperature: If refrigerated, bring the cake back to room temperature before serving for the softest crumb and best butter flavour.
Texture tips
- Beat the butter properly: Cream the butter and sugar until very pale and fluffy; this step gives the cake its lighter, more tender texture.
- Mix gently at the end: Once the flour goes in, mix only until smooth to avoid developing too much structure in the crumb.
Make-ahead tips
- Bake ahead: Bake the cake a day in advance, store it airtight, and dust with icing sugar shortly before serving.
- Freeze in slices: Wrap cooled slices well and freeze, then defrost at room temperature when needed.
Authenticity notes
- New Year tradition: Vasilopita is closely associated with Greek New Year celebrations and is typically shared in slices as part of the festive table.
- Home-style cake: Many versions are simple citrus-scented butter cakes, served plain with icing sugar rather than rich frosting.
Equipment you'll need
Ingredients
Instructions
- Heat the oven to 170°C (340°F). Grease and line a 23 cm cake tin.
- Beat the butter and caster sugar until very pale and fluffy, scraping down the bowl as needed. This should take about 4 to 5 minutes with a stand mixer.
- Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- In a separate bowl, whisk together the plain flour, baking powder, fine sea salt and dried orange zest. Add the dry ingredients to the bowl in three additions, alternating with the whole milk, mixing just until smooth.
- Scrape the batter into the tin and level the top. Bake for 45 to 55 minutes, until golden and a skewer inserted into the centre comes out clean.
- Cool in the tin for 10 minutes, then turn out onto a rack to cool completely. Sieve the icing sugar over the top just before serving.
Recipe notes
Tips
- For the lightest crumb, make sure the butter and eggs are at room temperature and beat the butter and sugar until properly fluffy before adding the eggs.
- If the cake is browning too quickly, loosely cover the top with foil for the final 10 to 15 minutes of baking.
- Food safety: if serving to young children, pregnant people, older adults, or anyone immunocompromised, use eggs that are produced to be eaten lightly cooked and handle them hygienically.
Substitutions
- Replace dried orange zest with lemon zest for a different citrus perfume.
- Replace whole milk with lactose-free milk for a lactose-friendly version.
- Replace vanilla extract with vanilla bean for a more pronounced vanilla flavour.
Storage
- Refrigerate up to 4 days
- Store in an airtight container. Keep at room temperature for up to 2 days, or refrigerate for up to 4 days; bring to room temperature before serving. Freeze slices well wrapped for up to 2 months and defrost at room temperature.
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Recipe overview
- Servings: 10 servings
- Yield: round cake
- Total time: 1h 15min (20min active)
- Difficulty: Easy
- Cuisine: Greek
-
Allergens:
Eggs Gluten Milk Wheat
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