Vaselopita - New Year's cake

    1 hour 30 minutes

    Traditional Greek New Year's Day breakfast food. Each person in the family gets a slice starting with the youngest. The person who gets the coin in their piece, gets good luck for the whole year

    100 people made this

    Serves: 12 

    • 250g butter
    • 2 cups (440g) white sugar
    • 3 cups (375g) plain flour
    • 6 eggs
    • 2 teaspoons baking powder
    • 1 cup (250ml) warm milk
    • 1/2 teaspoon baking soda
    • 1 tablespoon fresh lemon juice
    • 1/4 cup blanched slivered almonds
    • 2 tablespoons white sugar

    Preparation:30min  ›  Cook:1hour  ›  Ready in:1hour30min 

    1. Preheat oven to 180 degrees C. Generously grease a 25cm round cake tin.
    2. In a medium bowl, cream the butter and sugar together until light. Stir in the flour and mix until combined-it may be a little dry and crumbly. Add the eggs one at a time, mixing well after each addition. Combine the baking powder and milk, add to the egg mixture, mix well. Then combine the lemon juice and baking soda, stir into the batter. Pour into the prepared cake tin.
    3. Bake for 20 minutes in the preheated oven. Remove and sprinkle the nuts and sugar over the cake, then return it to the oven for 20 to 30 additional minutes, until cake springs back to the touch. Gently cut a small slit in the cake with a knife and place a coin in it. Try to cover the slit up.Cool cake on a rack for 10 minutes before inverting onto a plate.

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    Reviews in English (63)


    Fantastic recipe!I am greek,living in Athens,was looking for a new vassilopita recipe and tried this husband said it is the best he ever had,my children loved it,it was consumed on the spot,even after a rich new year's dinner! I topped it with our favorite creem cheese frosting,and wrote on top of it 2007 as is the tradition,using mini m+m's.Should have taken a picture!  -  18 Jan 2007  (Review from Allrecipes USA and Canada)


    An Excellent rich dense cake. This is great for a hostess gift. I topped mine with sugared pecans, and baked in a springform pan to enhance presentation. Also, I extended the baking time by 15 minutes. Got great reviews from all who tried it. Definitley a keeper.  -  07 Jan 2004  (Review from Allrecipes USA and Canada)


    This recipe was really delicious. The only change I would make would be to bake it longer. When I followed the baking time in the recipe the center came out raw.  -  03 Mar 2000  (Review from Allrecipes USA and Canada)