Vasilopita – Greek New Year’s Cake

5 from 2 reviews

Recipe adapted from Whipped The Blog



  1. Preheat the oven to 180°C (350°F) (without fan).
  2. Butter and flour a 23cm (9 inch) bundt tin or round cake tin.
  3. Measure the flour, baking powder and salt into a bowl.
  4. Cream the butter with sugar until it is light and fluffy.
  5. Add one egg at a time, beating well after each egg and with a spoonful of the flour mixture to stop the mixture from curdling.
  6. Slowly beat in all of the flour mixture.
  7. Add the milk, Greek yoghurt and lemon zest.
  8. Mix until all of the ingredients are well incorporated.
  9. Pour the mixture into the prepared cake tin.
  10. Wrap a coin (preferably a large one to avoid the risk of choking) in aluminium foil and drop it into the batter.
  11. Bake for about 40 minutes, or until the cake is lightly golden and a skewer inserted in the middle comes out clean.
  12. Leave the cake to cool on a wire rack for about 15 minutes, before turning the cake out of the tin to cool completely.
  13. Dust with icing sugar before serving.

Kitchen Notes

VARIATIONS To serve a larger crowd, you can double this recipe and bake it in a 12 inch cake tin. You might need to bake the cake for a bit longer.

OVEN TEMPERATURES All recipes on this website state temperatures for a regular oven (i.e. a conventional oven without fan). If you have a convection oven with a fan, please consult the manufacturer’s handbook on how to adjust the temperature and baking time accordingly.

CONVERSIONS To convert from cups to grams, and vice-versa, please see this handy Conversion Chart for Basic Ingredients.