Recipe Spotlight: Vasilopitas

Here’s one of our favorite Vasilopita recipes from


Baking Pan, 10 inches

Stand Mixer or handheld mixer


3 ½ cups of 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 teaspoon vanilla extract

2 tablespoons cognac or brandy (can be substituted with orange juice)

1 cup milk

1/3 cup icing sugar for dusting the top


  1. Preheat oven to 350 degrees Fahrenheit
  2. In a large bowl, combine the sifted flour, baking powder and salt.
  3. In another bow, mix at medium speed the butter and sugar. Beat until combined and smooth (about 4-5 mins.)
  4. Add eggs to sugar and butter one at a time. Beat well after eggs are added. Then add the orange rind, vanilla extract, and cognac. Mix well.
  5. Slowly add one cup of flour mixture to the bowl. Then add milk and remaining flour. Mix well over low speed to prevent too much splattering. When well combined, turn the speed to medium and continue to beat for another minute or two. Batter should be smooth without any lumps.
  6. Take the 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.
  7. Take a silver coin (usually a quarter) and wash it well. Dry the coin and then wrap it securely in food grade plastic wrap or aluminum.
  8. Pour the batter into the cake pan. Smooth out the batter. Using a knife, make an indentation so it’s easy to slip in the coin. Be sure the coin isn’t sticking out of the cake.
  9. Bake in the middle of the rack of your oven for approximately 60-70 minutes. Stick a toothpick into the center. If it comes out clean with only crumbs, it’s ready. Allow it to cool for about 5 minutes and then remove it from the pan and let it cool on cake rack. Once fully cooled, sprinkle the top with some icing sugar and serve.

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