Vasilopita

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4.89 from 26 votes

Vasilopita is a perfectly sweet and flavourful New Year’s Cake!

Prep Time20

Cook Time1 10

Total Time1 30

Course: Dessert

Cuisine: Greek

Keyword: greek cake, new years eve cake,, Vasilopita

Servings: people

Calories: 363kcal

Author: Mia Kouppa

Equipment

Ingredients

3 ½ cups sifted, all-purpose flour
2 teaspoons baking powder
pinch of salt
1 cup unsalted butter, softened
2 cups white granulated sugar
6 large eggs
1 tbsp orange rind, tightly packed
1 teaspoon vanilla extract
2 tbsp cognac or brandy see notes
1 cup milk
1/3 cup icing sugar for dusting the top of the vasilopita

Metric - Grams

Instructions

Preheat oven to 350 degrees Fahrenheit. Set rack in middle.
In a large bowl, combine the sifted flour, baking powder and salt. Mix together with a whisk or a fork. Set aside.
3 ½ cups sifted, all-purpose flour, 2 teaspoons baking powder, pinch of salt
In the bowl of an electric mixer, at medium speed, cream together the butter and sugar. Beat until well combined and smooth, approximately 4-5 minutes.
1 cup unsalted butter, softened, 2 cups white granulated sugar
To the sugar and butter add the eggs, one at a time. Beat well after each egg is added. Then, add the orange rind, vanilla extract and cognac. Mix well.
6 large eggs, 1 tbsp orange rind, tightly packed, 1 teaspoon vanilla extract, 2 tbsp cognac or brandy
Slowly add one cup of the flour to the bowl of the electric mixer. Mix well. Then, add the milk and the remaining flour. Mix well, over low speed to prevent too much splattering. When the ingredients have been combined, turn the speed to medium and continue beating for a another minute or two. Your batter should be smooth and without any lumps.
1 cup milk
Take a 10 inch round baking pan and grease the bottom and sides with a thin layer of vegetable oil. Line the bottom of the pan with parchment paper.
Take a silver coin (usually a quarter) and wash it well. Dry the coin and then wrap it in securely in food grade plastic wrap or aluminum foil. Set aside.
Pour the batter into the prepared cake pan. Smooth out the batter so it is spread evenly in the pan. Using a knife, make an indentation in the batter in order to make it easy for you to slip the coin in. Be sure that the coin does not poke out the top of the vasilopita batter. Smooth the top once again.
Bake your vasilopita in the middle rack of your oven for approximately 60-70 minutes. You can check that it is done by inserting a clean toothpick into the center of the cake. If it comes out clean, with only crumbs attached to it (no wet batter), then your vasilopita is ready. Remember each oven is different, therefore, start checking your cake after 55 minutes to check for doneness.
Allow to cool in the cake pan for about 5 minutes and then remove it from the pan and allow it to cool fully on a cake rack. Once it is fully cooled, sprinkle the top with some icing sugar, and serve.
1/3 cup icing sugar
Be mindful when serving the vasilopita to small children and the very elderly; the coin could be a choking hazard.
Enjoy, and Happy New Year!

Notes

If you don't want to use cognac, you can substitute with equal amounts of orange juice

Nutrition