Spiced Greek Vasilopita (New Year’s Cake with Nuts & Chocolate)
For years now, it has been a tradition on this blog to bake a Vasilopita — the Greek New Year’s cake — simply for good luck. This year, I started with the most modest plan: a plain vanilla cake, with absolutely no expectations of it becoming anything special.
Along the way, I decided to scent the batter with allspice, cinnamon, and mahlepi, and to add chopped almonds, hazelnuts, and pieces of chocolate. What began as a simple cake slowly transformed and, beyond every expectation, turned into the best Vasilopita I have ever made.
Maybe that’s the real secret after all: starting something without expectations and allowing it to become something unexpectedly magical. Here’s to a New Year like that — beautiful, effortless, and surprising.
Vasilopita is traditionally served on New Year’s Day in Greece, with a coin hidden inside the cake. Whoever finds the coin is said to have good luck for the year ahead. Each family has its own version, and this spiced vanilla cake is a simple, modern interpretation of the tradition. Καλή Χρονιά!
Tips
- Room-temperature ingredients = fluffier cake.
- Don’t overmix once the flour goes in; it keeps the crumb tender.
- Mahlepi matters: it gives that traditional Greek bakery aroma. If you skip it, the cake will still be delicious—just less “festive.”
- Chocolate optional? Honestly… no. Put it in.
- If using a heavy nut load, reduce chocolate slightly so the cake doesn’t sink.
- Add orange zest for an extra Christmassy vibe.
Storage
- Store the Vasilopita at room temperature, well wrapped or in an airtight container, for up to 3–4 days.
- Refrigerate for up to 1 week, bringing it to room temperature before serving.
- Freeze individual slices for up to 2 months.
Q&A Section
Can I make Vasilopita without mahlepi? Yes. It won’t have the same traditional aroma, but it will still be delicious.
Can I make it ahead? Absolutely. It stays moist for several days.
Can I bake it in a bundt pan? Yes—just check earlier, around 40 minutes.
Where do I put the lucky coin? Wrap it in foil and hide it inside the cake after baking, before decorating.
PrintSpiced Greek Vasilopita (New Year’s Cake with Nuts & Chocolate)
Vasilopita is the Greek New Year’s cake, traditionally served right after midnight on January 1st. A coin is hidden inside, and whoever finds it is said to have good luck for the year. While many versions exist—yeasted, syrup-soaked, orange-flavored—this one is a simple, moist vanilla cake enriched with warm spices and nuts.
Ingredients
Dry Ingredients
- 325 g all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp salt
Wet ingredients
- 170 g butter, room temperature
- 310 g sugar
- 1 tsp vanilla extract
- 4 tbsp canola oil
- 4 eggs
- 300 ml milk
Optional add ins
- 1/2 tbsp ground cinnamon
- 1 tsp allspice
- 1 tsp ground mahlepi
- 50 g chopped hazelnuts
- 50 g chopped almonds
- 80 g chocolate chips or chopped chocolate
Instructions
- Prep the pan: Butter and line a 24 cm round cake pan with parchment paper.
- Preheat the oven: 180°C (350°F).
- Mix the dry ingredients: In a bowl, whisk together the flour, baking powder, and salt.
- Beat the butter & sugar: In a stand mixer, beat the butter, sugar, oil, and vanilla for about 5 minutes, until pale and fluffy. Scrape the bowl occasionally.
- Add the eggs: Add the eggs one at a time, mixing well after each addition.
- Add half the dry mix: Pour in half the flour mixture and mix on low.
- Add milk: Add all the milk and mix.
- Finish with remaining flour: Add the rest of the flour mix and beat only until the batter is smooth—don’t overmix.
- Flavor it: Stir in the cinnamon, allspice, mahlepi (or whatever spices you love).
- Add nuts & chocolate: Fold in the almonds, hazelnuts, and chocolate.
- Bake: Transfer the batter to the prepared pan and bake for about 50 minutes, or until a knife or skewer inserted in the center comes out clean.
- Cool & decorate: Let the Vasilopita cool completely before decorating and hiding the lucky coin (flouri) inside.
