14 Festive Derby Themed Desserts That Look Spectacular

Written by Sandra P. Hays in Dessert

You love Derby Day for the thrill, the fashion, and the minty cocktails. But the real crowd-pleaser? Desserts that steal the show. These 14 Festive Derby Themed Desserts That Look Spectacular bring the spirit of the race to your table.

You’ll find recipes that pair bourbon, mint, and Southern sweetness in playful ways. From cupcakes to tarts, pavlovas to bourbon-glazed donut holes, each recipe leans into Derby flavors. The list includes make-ahead tips and easy serving ideas so you can focus on guests, not fuss.

Whether you host a big party or want one standout dessert, these Derby desserts are designed for visual impact and bold flavor. Scroll, pick a few favorites, and pin the post so you can return when race day arrives.

1. Festive Derby Themed Desserts That Look Spectacular — Mint Julep Cupcakes

These Mint Julep Cupcakes capture the classic Derby drink in cake form. They balance bourbon-rich batter with bright mint frosting for a clean finish. The texture is moist crumb with a silky, piped buttercream peak. They fit a Derby party thanks to classic flavors and fresh garnish. If you love mint and bourbon, these cupcakes will smell and taste like race-day charm.

Ingredients

  • 1 1/2 cups all-purpose flour
  • 1 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp fine sea salt
  • 1/2 cup unsalted butter, room temperature
  • 1 cup granulated sugar
  • 2 large eggs, room temperature
  • 1/2 cup whole milk, room temperature
  • 1/4 cup bourbon
  • 1 tsp vanilla extract
  • 1/2 cup fresh mint leaves, finely chopped
  • For frosting: 1 cup unsalted butter, room temperature, 3 cups powdered sugar, 2 tbsp heavy cream, 1 tsp mint extract, green food coloring (optional)

Instructions

  1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with liners.
  2. Whisk flour, baking powder, baking soda, and salt in a bowl.
  3. Beat butter and sugar on medium speed until pale, about 3 minutes.
  4. Add eggs one at a time, beating after each until combined.
  5. Mix in vanilla, then alternate adding dry mix and milk, starting and ending with dry mix.
  6. Fold in bourbon and mint until streaks disappear.
  7. Divide batter among liners, filling 2/3 full. Bake 18–22 minutes or until a toothpick comes out clean and edges are golden.
  8. Cool cupcakes in pan 5 minutes, then transfer to a rack to cool completely.
  9. For frosting: beat butter until smooth. Add powdered sugar gradually, then heavy cream, mint extract, and color. Beat until light and fluffy, about 3–4 minutes.
  10. Pipe onto cooled cupcakes. Chill 15 minutes to set.

How to Serve It

  • Plate on a tiered cake stand for height and drama.
  • Garnish with small mint sprigs and a tiny bourbon-soaked cherry.
  • Pair with iced mint tea or a classic mint julep.
  • Store in an airtight container in the fridge up to 3 days.
  • Make the cupcakes a day ahead; frost the morning of serving.

2. Bourbon Pecan Tartlets

These Bourbon Pecan Tartlets are bite-sized Southern comfort. They combine buttery tart shells with a gooey, nutty filling and a hint of bourbon. Expect crisp edges and a caramel-like interior. They suit Derby gatherings where guests graze while mingling. You’ll notice toasted pecan aroma when you cut one.

Ingredients

  • 1 1/4 cups all-purpose flour
  • 1/4 cup powdered sugar
  • 1/2 cup unsalted butter, cold and cubed
  • 1 large egg yolk
  • 1–2 tbsp ice water
  • 1 cup light corn syrup
  • 1/2 cup brown sugar, packed
  • 1/4 cup unsalted butter, melted
  • 2 large eggs, room temperature
  • 2 tbsp bourbon
  • 1 tsp vanilla extract
  • 1 1/2 cups pecan halves, toasted

Instructions

  1. Preheat oven to 350°F (175°C). Grease a mini tart pan or use liners.
  2. Pulse flour and powdered sugar in a food processor. Add cold butter and pulse until mixture resembles coarse crumbs.
  3. Add egg yolk and ice water by tablespoon until dough holds when pinched.
  4. Press dough into tartlet wells evenly. Chill 15 minutes.
  5. Bake shells 10–12 minutes until light golden. Cool slightly.
  6. Whisk corn syrup, brown sugar, melted butter, eggs, bourbon, and vanilla until smooth.
  7. Arrange pecans in shells. Pour filling to near top.
  8. Bake 18–22 minutes until filling is set but slightly jiggly in center.
  9. Cool on rack 30 minutes, then chill 1 hour to finish setting.
  10. Serve at room temperature.

How to Serve It

  • Serve on a wooden board with extra toasted pecans.
  • Top with a small dollop of whipped cream or a bourbon caramel drizzle.
  • Pair with strong coffee or a rich stout.
  • Store chilled in an airtight container up to 4 days.
  • Make shells and filling a day ahead, fill and bake the day of.

3. Rose Petal Shortcakes

Rose Petal Shortcakes offer floral elegance for a Derby spread. The biscuits are flaky while jam and whipped cream add lush sweetness. They look delicate and taste fragrant with a hint of citrus. They fit Derby tea-time or after-party dessert trays. Expect a buttery aroma and soft, tender crumb.

Ingredients

  • 2 cups all-purpose flour
  • 1 tbsp baking powder
  • 1/2 tsp baking soda
  • 1 tbsp sugar
  • 3/4 tsp fine sea salt
  • 1/2 cup unsalted butter, very cold, cubed
  • 3/4 cup buttermilk, cold
  • 1 large egg, beaten (for egg wash)
  • 1 cup heavy cream
  • 1/2 cup powdered sugar
  • 1/2 cup rose petal jam (store-bought or homemade)
  • 2 tbsp lemon zest
  • edible rose petals for garnish

Instructions

  1. Preheat oven to 425°F (220°C). Line a baking sheet with parchment.
  2. Whisk flour, baking powder, baking soda, sugar, and salt.
  3. Cut cold butter into dry ingredients until pea-size bits remain.
  4. Stir in buttermilk until dough just comes together. Do not overmix.
  5. Turn dough onto floured surface, fold gently 2–3 times, then pat to 1-inch thickness.
  6. Cut rounds with a 2.5-inch cutter. Place on sheet, brush tops with beaten egg.
  7. Bake 12–15 minutes until golden brown. Cool on rack.
  8. Whip heavy cream with powdered sugar until soft peaks form.
  9. Split shortcakes, spread rose petal jam and whipped cream, add lemon zest and petals.
  10. Serve immediately; biscuits are best fresh.

How to Serve It

  • Stack on pretty dessert plates with extra rose petals.
  • Garnish with thin lemon slices for color contrast.
  • Pair with mint tea or a floral cocktail like elderflower spritz.
  • Store components separately in fridge 1–2 days.
  • Assemble just before serving to keep biscuits crisp.

4. Festive Derby Themed Desserts That Look Spectacular — Layered Derby Day Cake

This Layered Derby Day Cake channels Southern flavors with dramatic presentation. Bourbon-soaked layers alternate with mint buttercream for elegant contrast. The crumb is tender and moist, with a subtle bourbon hit. It's perfect for a crowd or centerpiece dessert. Slicing reveals ribboned layers that look grand on a dessert table.

Ingredients

  • 2 3/4 cups all-purpose flour
  • 1 tbsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp fine sea salt
  • 1 cup unsalted butter, room temperature
  • 1 3/4 cups granulated sugar
  • 3 large eggs, room temperature
  • 1 cup whole milk, room temperature
  • 1/3 cup sour cream, room temperature
  • 1/3 cup bourbon
  • 2 tsp vanilla extract
  • For buttercream: 2 cups unsalted butter, room temperature, 6 cups powdered sugar, 1/4 cup heavy cream, 2 tsp mint extract, green food coloring as desired
  • edible gold leaf or toasted pecans for garnish

Instructions

  1. Preheat oven to 350°F (175°C). Grease three 8-inch cake pans and line bases.
  2. Whisk flour, baking powder, baking soda, and salt.
  3. Cream butter and sugar until pale, about 4 minutes.
  4. Add eggs one at a time, mixing well after each.
  5. Mix milk, sour cream, bourbon, and vanilla.
  6. Alternately add dry mix and wet mixture to butter, starting and ending with dry. Mix until smooth.
  7. Divide batter among pans and bake 22–26 minutes until a toothpick comes out clean and tops spring back.
  8. Cool in pans 10 minutes, then transfer to racks to cool completely.
  9. For buttercream: beat butter until smooth. Add powdered sugar gradually with heavy cream and mint extract. Beat until light.
  10. Stack layers with frosting between. Frost cake and smooth. Chill 30 minutes, then decorate and serve.

How to Serve It

  • Slice on a large platter to show mint-green layers.
  • Garnish with fresh mint sprigs and gold leaf flakes.
  • Pair with coffee or a chilled mint julep.
  • Store covered in fridge up to 3 days; bring to room temp before serving.
  • Make layers a day ahead; assemble the day of.

5. Whiskey Chocolate Mousse Cups

These Whiskey Chocolate Mousse Cups are rich and silky with a gentle whiskey warmth. Dark chocolate gives depth while whipped cream softens the finish. They’re elegant little glasses for a Derby soirée. Expect glossy texture and an inviting chocolate aroma.

Ingredients

  • 8 oz bittersweet chocolate (70%), chopped
  • 3 tbsp unsalted butter
  • 1/3 cup whiskey
  • 3 large eggs, separated, cold
  • 1/4 cup granulated sugar
  • 1 cup heavy cream
  • 2 tbsp powdered sugar
  • 1 tsp vanilla extract
  • Pinch fine sea salt
  • For garnish: chocolate shavings, cocoa powder

Instructions

  1. Melt chocolate and butter in a heatproof bowl over simmering water, stirring until smooth.
  2. Remove from heat and whisk in whiskey. Let cool slightly.
  3. Beat egg whites with salt until soft peaks form. Gradually add granulated sugar and whip to glossy stiff peaks.
  4. Whip heavy cream with powdered sugar and vanilla to soft peaks.
  5. Stir egg yolks into chocolate mixture quickly to combine.
  6. Fold in whipped cream gently, then fold in egg whites in two additions until no white streaks remain.
  7. Spoon mousse into 6 small cups. Chill at least 2 hours until set.
  8. Before serving, dust with cocoa and add chocolate shavings.
  9. Serve chilled.

How to Serve It

  • Serve in clear glass cups to show texture.
  • Top with whipped cream and toasted hazelnuts for crunch.
  • Pair with espresso or a small glass of whiskey.
  • Store refrigerated in airtight container up to 3 days.
  • Make a day ahead to let flavors meld.

6. Horseshoe Sugar Cookies

These Horseshoe Sugar Cookies are crisp yet tender and iced for Derby flair. Royal icing creates clean lines and a matte finish. They look great stacked or in a cookie box for guests. You’ll smell buttery vanilla and see glossy, detailed icing.

Ingredients

  • 2 3/4 cups all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1 cup unsalted butter, room temperature
  • 1 cup granulated sugar
  • 1 large egg, room temperature
  • 2 tsp vanilla extract
  • 1/2 tsp almond extract (optional)
  • Royal icing: 3 cups powdered sugar, 2 tbsp meringue powder, 4–5 tbsp warm water, food coloring
  • gold sprinkles and edible glitter for decoration

Instructions

  1. Whisk flour, baking powder, and salt. Set aside.
  2. Cream butter and sugar until light, about 3 minutes.
  3. Add egg, vanilla, and almond extract, mixing until combined.
  4. Gradually add dry mix. Mix until dough forms.
  5. Divide dough, wrap, and chill 1 hour.
  6. Preheat oven to 350°F (175°C). Line baking sheets with parchment.
  7. Roll dough to 1/4-inch thickness. Cut horseshoe shapes. Place on sheet 1 inch apart.
  8. Bake 8–10 minutes until edges just turn golden. Cool on racks.
  9. For icing: beat powdered sugar, meringue powder, and water until pipeable. Tint colors.
  10. Ice cookies, add sprinkles, and let dry 4 hours or overnight.

How to Serve It

  • Arrange on a themed platter with mint sprigs.
  • Use as edible place cards at Derby parties.
  • Pair with lemonade or sweet tea.
  • Store in an airtight tin up to 1 week.
  • Make cookies ahead; ice the day before serving.

7. Mint Julep Icebox Cake

This Mint Julep Icebox Cake is effortless and chilled for hot race days. Chocolate wafers soften into cake-like layers, while mint whipped cream keeps it bright. It’s a no-bake winner for last-minute hosting. You’ll taste a cool, minty lift balanced by chocolate richness.

Ingredients

  • 2 packages (12 oz each) chocolate wafer cookies
  • 3 cups heavy cream
  • 1/2 cup powdered sugar
  • 2 tsp mint extract
  • 1/4 cup bourbon (optional)
  • 1 cup mascarpone cheese, room temperature
  • 1/2 cup chopped dark chocolate
  • Fresh mint for garnish
  • 2 tbsp cocoa powder for dusting

Instructions

  1. Beat heavy cream, powdered sugar, and mint extract to medium peaks.
  2. Fold in mascarpone and bourbon until smooth.
  3. Spread a thin layer of cream on the base of a 9×13 dish.
  4. Arrange a single layer of chocolate wafers to cover base.
  5. Spread 1/3 of cream over wafers, then repeat with two more layers.
  6. Finish with a smooth cream layer and sprinkle chopped chocolate on top.
  7. Cover and chill 8 hours or overnight to let wafers soften.
  8. Dust with cocoa powder and garnish with fresh mint before serving.
  9. Cut into squares and serve chilled.

How to Serve It

  • Slice with a wet knife for clean edges.
  • Add a drizzle of bourbon caramel for extra depth.
  • Pair with iced coffee or a cold mint julep.
  • Keep chilled; serve within 3 days.
  • Make a day ahead and chill for best texture.

8. Kentucky Butter Cake Squares

Kentucky Butter Cake Squares are buttery, dense, and warmly sweet. The butter glaze soaks in for a tender, moist crumb. It’s an authentic Southern favorite fitting any Derby table. Expect a rich vanilla scent and melt-in-your-mouth texture.

Ingredients

  • 2 1/2 cups all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 cup unsalted butter, room temperature
  • 1 1/2 cups granulated sugar
  • 3 large eggs, room temperature
  • 1 cup sour cream, room temperature
  • 1 tsp vanilla extract
  • For glaze: 1/2 cup unsalted butter, 1/2 cup granulated sugar, 1/4 cup water, 1 tsp vanilla

Instructions

  1. Preheat oven to 350°F (175°C). Grease and line a 9×13 pan.
  2. Whisk flour, baking powder, baking soda, and salt.
  3. Cream butter and sugar until light, about 4 minutes.
  4. Add eggs one at a time. Mix in vanilla.
  5. Alternate adding dry mix and sour cream until just combined.
  6. Pour batter into pan and smooth top.
  7. Bake 30–35 minutes until a toothpick inserted comes out clean and top is golden.
  8. Meanwhile, make glaze: heat butter, sugar, and water until sugar dissolves. Remove and stir in vanilla.
  9. Poke holes in warm cake with fork and pour glaze slowly so it soaks in.
  10. Cool completely. Cut into squares.

How to Serve It

  • Serve warm or at room temperature with a dusting of powdered sugar.
  • Add a side of whipped cream or vanilla ice cream.
  • Pair with strong coffee or milk.
  • Store covered at room temp up to 3 days.
  • Glaze can be made ahead and warmed before pouring.

9. Festive Derby Themed Desserts That Look Spectacular — Cherry Bourbon Cobbler

This Cherry Bourbon Cobbler blends tart cherries with warm bourbon and biscuit topping. The filling bubbles and thickens into rich syrup. The biscuit top browns with butter and sugar for contrast. It’s ideal for Derby night when you crave cozy, comforting dessert. You’ll smell bourbon and cherry as you serve.

Ingredients

  • 4 cups fresh or frozen cherries, pitted
  • 3/4 cup granulated sugar
  • 2 tbsp cornstarch
  • 2 tbsp lemon juice
  • 2 tbsp bourbon
  • 1 tsp vanilla extract
  • 1/4 tsp almond extract (optional)
  • For biscuit topping: 1 1/2 cups all-purpose flour, 2 1/2 tsp baking powder, 1/2 tsp salt, 3 tbsp sugar, 6 tbsp unsalted butter, 3/4 cup buttermilk
  • 2 tbsp turbinado sugar for sprinkling

Instructions

  1. Preheat oven to 375°F (190°C). Grease a 9-inch cast-iron skillet.
  2. In a bowl, toss cherries, sugar, cornstarch, and lemon juice until combined.
  3. Stir in bourbon and vanilla. Pour into skillet.
  4. For topping, whisk flour, baking powder, salt, and sugar.
  5. Cut butter into flour until mixture makes pea-size crumbs.
  6. Stir in buttermilk until dough forms. Drop spoonfuls over cherry filling to cover.
  7. Brush biscuits with melted butter and sprinkle with turbinado sugar.
  8. Bake 30–35 minutes until filling is bubbling and topping is golden.
  9. Let rest 15 minutes to thicken before serving.
  10. Serve warm.

How to Serve It

  • Spoon into bowls with vanilla ice cream.
  • Garnish with fresh mint or thyme for herbal contrast.
  • Pair with hot coffee or a dark rum cocktail.
  • Store chilled for 2–3 days; reheat before serving.
  • Make filling a day ahead; top and bake when ready.

10. Lemon Basil Bars

Lemon Basil Bars are bright, zesty, and herb-forward for a fresh Derby option. The shortbread base is buttery, while the lemon layer is tart and silky. Basil adds a surprising aromatic lift. These bars brighten heavier desserts and refresh the palate. Expect lively citrus aroma and a soft, tangy bite.

Ingredients

  • 1 1/2 cups all-purpose flour
  • 1/4 cup powdered sugar
  • 1/2 tsp salt
  • 3/4 cup unsalted butter, cold, cubed
  • For filling: 1 1/2 cups granulated sugar, 3 tbsp all-purpose flour, 4 large eggs, 2/3 cup fresh lemon juice, 2 tbsp lemon zest, 2 tbsp finely chopped fresh basil
  • powdered sugar and basil leaves for garnish

Instructions

  1. Preheat oven to 350°F (175°C). Line an 8×8 pan with parchment.
  2. Mix flour, powdered sugar, and salt. Cut in butter until crumbly.
  3. Press into pan and bake 18–20 minutes until light golden.
  4. Reduce oven to 325°F (160°C).
  5. Whisk sugar, flour, and eggs until smooth. Add lemon juice, zest, and basil.
  6. Pour over hot crust and bake 20–25 minutes until center is set but slightly jiggly.
  7. Cool to room temperature, then chill 2 hours to fully set.
  8. Dust with powdered sugar and cut into squares.
  9. Garnish with small basil leaves before serving.

How to Serve It

  • Serve chilled on a bright platter to show lemon color.
  • Pair with sparkling water or a light Prosecco.
  • Store in fridge up to 3 days in an airtight container.
  • Make a day ahead to let flavors meld.
  • Add candied lemon peel for extra texture.

11. Horse-Race Macarons (Mint & Bourbon)

These Horse-Race Macarons pair mint shells with a bourbon chocolate ganache. They’re delicate, crisp, and glossy with a chewy interior. They lend a refined touch to Derby dessert tables. Expect a fragrant mint note and a rich chocolate center.

Ingredients

  • 110 g almond flour (about 1 cup)
  • 200 g powdered sugar (about 1 2/3 cups)
  • 90 g egg whites (about 3 large eggs), aged 24 hours at room temp
  • 40 g granulated sugar (about 3 tbsp)
  • green gel food coloring
  • For ganache: 6 oz dark chocolate, chopped, 1/3 cup heavy cream, 2 tbsp bourbon, 1 tbsp unsalted butter

Instructions

  1. Line two baking sheets with silicone mats. Fit a piping bag with round tip.
  2. Sift almond flour and powdered sugar together twice.
  3. Beat egg whites until frothy. Gradually add granulated sugar and beat to stiff peaks.
  4. Fold dry mix into meringue with green coloring until batter flows like lava.
  5. Pipe 1.5-inch rounds spaced apart. Tap sheets to release air bubbles. Let sit 30–60 minutes to form skins.
  6. Preheat oven to 300°F (150°C). Bake each sheet 12–14 minutes until feet form and tops are set.
  7. Cool completely before filling.
  8. For ganache: heat cream until simmering. Pour over chocolate, let sit 1 minute, stir until smooth. Add bourbon and butter. Chill until pipeable.
  9. Pair shells and pipe ganache. Chill 24 hours for best texture.
  10. Bring to room temp 30 minutes before serving.

How to Serve It

  • Arrange in a macaron tower or on mirrored tray for impact.
  • Garnish with tiny edible gold leaf.
  • Pair with Earl Grey tea or a small mint julep.
  • Store in fridge in airtight container up to 5 days.
  • Make shells a day ahead; fill the next day.

12. Mint Julep Pavlova

This Mint Julep Pavlova is crisp on the outside and marshmallow-soft inside. Mint whipped cream and bourbon-poached peaches add Southern charm. It’s showy and light for a summer Derby. Expect crackling meringue and cool mint aroma.

Ingredients

  • 4 large egg whites, room temperature
  • 1 cup granulated sugar
  • 1 tsp vanilla extract
  • 1 tsp white vinegar
  • 2 tsp cornstarch
  • 1 cup heavy cream
  • 2 tbsp powdered sugar
  • 1 tsp mint extract
  • 2 peaches, sliced
  • 2 tbsp bourbon
  • 1/2 cup candied pecans

Instructions

  1. Preheat oven to 250°F (120°C). Line a baking sheet with parchment and draw a 9-inch circle.
  2. Beat egg whites until soft peaks. Gradually add granulated sugar, beating to glossy stiff peaks.
  3. Fold in vanilla, vinegar, and cornstarch gently.
  4. Spoon meringue into circle and shape a shallow well in center.
  5. Bake 1 1/2 hours until dry to touch. Turn off oven; let meringue cool inside oven 1 hour.
  6. Poach peaches briefly in bourbon and a splash of water for 2 minutes. Set aside.
  7. Whip heavy cream, powdered sugar, and mint extract to soft peaks.
  8. Top pavlova with mint cream, arrange peaches, and sprinkle candied pecans.
  9. Serve immediately to preserve crisp exterior.

How to Serve It

  • Serve on a white platter to show contrast.
  • Add extra bourbon-poached fruit for variety.
  • Pair with chilled rosé or mint julep.
  • Best eaten the day it's assembled.
  • Prep meringue and fruit a day ahead; assemble before serving.

13. Derby Donut Holes with Bourbon Glaze

These Derby Donut Holes are pillowy and finished with a sticky bourbon glaze. The centers are tender, and the glaze adds sticky sweetness. They’re easy to pop and share during race-day festivities. Expect a yeasty smell and warm vanilla-bourbon notes.

Ingredients

  • 2 1/4 tsp active dry yeast (1 packet)
  • 1/4 cup warm milk (110°F/43°C)
  • 1/4 cup granulated sugar
  • 2 tbsp unsalted butter, melted
  • 1/2 tsp salt
  • 1 large egg, room temperature
  • 1/2 cup warm water
  • 2 1/2–3 cups all-purpose flour
  • oil for frying
  • For glaze: 1 1/2 cups powdered sugar, 2–3 tbsp bourbon, 1–2 tbsp milk, 1/2 tsp vanilla
  • crushed pecans for garnish

Instructions

  1. Bloom yeast in warm milk with a pinch of sugar for 5 minutes until foamy.
  2. Combine yeast, sugar, butter, salt, egg, and warm water in mixer. Add flour gradually until dough is soft and slightly sticky.
  3. Knead 5–7 minutes until smooth. Place in greased bowl and cover. Let rise 1 hour until doubled.
  4. Punch down, roll into 1-inch balls, and place on floured tray. Let rest 20 minutes.
  5. Heat oil to 350°F (175°C). Fry donut holes in batches 1–2 minutes per side until golden.
  6. Drain on paper towels.
  7. Whisk powdered sugar, bourbon, milk, and vanilla until smooth.
  8. Toss warm donut holes in glaze and top with crushed pecans.
  9. Serve warm.

How to Serve It

  • Serve in a decorative bowl with small tongs.
  • Pair with hot coffee or a spiced cider.
  • Best served the day made; store glazed holes in airtight container 1 day.
  • Make dough ahead and refrigerate; fry when ready.

14. Southern Chess Pie Bars

Southern Chess Pie Bars are sweet, custardy, and perfect for a Derby dessert table. The filling is buttery and caramelized on top with a crisp shortbread base. They’re easy to slice and transport. Expect a rich, caramel-like flavor and smooth texture.

Ingredients

  • 1 1/2 cups all-purpose flour
  • 1/2 cup powdered sugar
  • 1/2 tsp salt
  • 3/4 cup unsalted butter, cold, cubed
  • For filling: 1 1/4 cups granulated sugar, 3 tbsp cornmeal, 3 tbsp unsalted butter, melted, 3 large eggs, 1/2 cup evaporated milk, 1 tbsp white vinegar, 1 tsp vanilla extract
  • pinch of nutmeg (optional)

Instructions

  1. Preheat oven to 350°F (175°C). Line a 9×13 pan with parchment.
  2. Combine flour, powdered sugar, and salt. Cut in cold butter until mixture forms coarse crumbs.
  3. Press into pan and bake 15–18 minutes until set and lightly golden.
  4. Reduce oven to 325°F (160°C).
  5. Whisk sugar and cornmeal. Add melted butter, then eggs one at a time.
  6. Stir in evaporated milk, vinegar, and vanilla until smooth.
  7. Pour filling over warm crust.
  8. Bake 30–35 minutes until edges are puffed and center is set but slightly wobbly.
  9. Cool completely, then chill 2 hours to firm up.
  10. Cut into bars and serve.

How to Serve It

  • Dust with a little powdered sugar before serving.
  • Pair with a small scoop of vanilla ice cream or crème fraîche.
  • Store covered in fridge for 3–4 days.
  • Make a day ahead; flavors deepen overnight.
  • Serve at room temp to bring out the sweetness.

These 14 Festive Derby Themed Desserts That Look Spectacular span bright, boozy, floral, and classic Southern sweets. You’ve got bite-sized treats, showstopper cakes, and easy make-ahead options. Pin the recipes you love and plan a dreamy Derby table with a mix of warm, cold, and handheld desserts. Which flavor combo will you try first — mint and bourbon, tart cherry, or floral rose? Share these with friends and family so everyone can enjoy the race-day sweets.

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