Greek Almond Vasilopita

Vasilopita is a cherished Greek New Year’s cake, steeped in tradition and symbolism. Cut at midnight on New Year’s Eve, it often hides a coin inside—bringing good luck to the one who finds it. Beyond the fun tradition, it's a simply irresistible cake. Its lightly sweet flavor is beautifully brightened by fresh citrus and vanilla notes, making it a subtle yet sophisticated treat that genuinely impresses and is wonderful to enjoy year-round.  How-to video available here.

 

 

The Cake 🎥

YOU WILL NEED

ALMOND CAKE MIX

WET INGREDIENTS

3 large eggs (about 189g, weighed with shell)
1 cup mild extra-virgin olive oil (200g)
1 cup plain, whole milk Greek yogurt (8oz, 227g)
2 tablespoons juice and zest from a large lemon

 


INSTRUCTIONS
  • Preheat oven to 325°F. Grease a 9x3-inch springform pan and line the bottom with parchment paper.
  • Beat eggs at high speed for 3-5 minutes until light and fluffy. With the mixer still running, gradually add the olive oil in a thin drizzle and beat until thick and creamy.
  • Add the Greek yogurt, lemon juice and zest and mix on low speed until just combined.
  • Add the almond cake mix and mix on low until well combined.
  • Pour batter into prepared pan and bake for 50-55 minutes until toothpick inserted in center comes out clean or with a few moist crumbs. Cool in baking pan for 5-10 minutes before unmolding.
  • If desired – flip the cool cake over and remove the parchment lining, then dust with powdered sugar.

 


The Glaze

YOU WILL NEED

INGREDIENTS

1 tablespoon mild honey
2 teaspoons lemon juice
½ tablespoon butter

 

INSTRUCTIONS
  • Microwave honey, lemon juice and butter on high for 60 seconds or until it develops a syrup-like consistency.
  • Lightly brush glaze on sides of hot cake.

Customize your cake mix product box with this 4" x 6" recipe label!

 

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Tips & Methods

Baking Tips

  • Preheat your oven to 325ºF.
  • Grease the recommended pan and line it with parchment paper.
    If using a Bundt pan, apply a baking spray made with flour.
  • For best results, weigh all ingredients and bring them to room temperature.
  • Don’t open the oven door until the cake has set, unless the recipe instructs you to do so.
  • Your cake is done when it begins to shrink from the sides of the pan, springs back when touched or when a toothpick inserted into the center comes out clean or with a few moist crumbs.
  • Let your cake cool for 5-10 minutes before taking it out of the pan.
  • Cooled plain cakes (without frosting or pastry cream) can be double-wrapped first in cling film, then in aluminum foil and refrigerated for up to a week or frozen for up to 3 months.
    To defrost a frozen cake, simply place the wrapped cake in the refrigerator for 24 hours.
  • Store plain or glazed cakes in an airtight container at room temperature for up to 3 days or up to a week in the refrigerator.
  • Store frosted cakes and cakes baked with pastry cream in the refrigerator for up to 3 days.

Olive Oil Cake Method

  • Pre-heat your oven to 325ºF.
  • Grease the recommended cake pan and line the bottom with parchment paper.
    If using a Bundt pan, apply a baking spray made with flour.
  • In a separate bowl, beat room temperature eggs at high speed for 3-5 minutes, then add mild extra virgin olive oil in a slow, steady drizzle until thick and creamy.
  • Add remaining wet ingredients and the cake mix to the egg mixture and mix until combined, stopping to scrape down the bowl. Do not overmix.
  • Gently mix stir ins into batter until well combined.
  • Scrape batter into prepared pan(s) and sprinkle with toppings.
  • Bake immediately following the guidelines in the recipe. Cool in baking pan for 5-10 minutes before unmolding.
  • Cool cake completely before frosting.

Butter Cake Method

You can substitute butter for olive oil in our recipes at a 1:1 ratio—no complicated conversions needed!

  • Preheat your oven to 325ºF. Grease the recommended cake pan and line the bottom with parchment paper.
  • Whisk wet ingredients (eggs, milk, dairy products, etc.) together on medium speed until well blended.
  • In a separate bowl, beat softened butter, cake mix, and dry ingredients on low speed until combined and sandy in texture (about 30 seconds).
  • With the mixer still on, slowly add wet ingredients, scraping the bowl down from time to time. Increase speed to medium-high and beat for two minutes. Do not overmix.
  • Fold in stir-ins (nuts, berries, chopped fruit, chocolate chips, etc.) until just blended.
  • Scrape batter into prepared pan(s) and evenly sprinkle with toppings (e.g., sliced almonds).
  • Bake immediately following the guidelines in the recipe.
  • Cool in the pan for about 10 minutes before unmolding.
  • Cool completely before frosting.