Heritage Cakes from the North Carolina Mountains.
Seven Recipes. Four Generations.
Pick up and pay at Vinterest Southside, 2121 Chestnut Street, Chattanooga.
OUR CAKES
Sunday Morning Honeybun
Since 1978
While the rest of the world has the doughnut, the mountains have the honeybun.We've traded the convenience-store wrapper for buttermilk, butter, local honey, dark brown sugar, and cinnamon, layered with a warm cinnamon-nutmeg ripple.Finished with a delicate cinnamon glaze, it captures the simple, unhurried spirit of a Blue Ridge weekend.
$65 - Serves 12-15 people
Dark Corner Whiskey
Since 1986
Give it as a gift or serve it to guests and become legendary.Dark Corner is bourbon-forward by design - layered and soaked slowly so the flavor runs all the way through, not just in the glaze. Buttermilk, butter, dark brown sugar, and a walnut crown create a cake that's rich, bold, and unapologetically indulgent.Named for the old moonshine country where Henderson, Polk, and Transylvania counties meet, it pays tribute to North Carolina's liquid history.This isn't a sweet cake with a hint of bourbon. It's a bourbon dessert that happens to be cake.If you're not a fan of the barrel, skip it. If you are, you've just found your holy grail.(Designated driver recommended.)
$65 - Serves 12-15 people
Nana's Blueberry Cream
Since 1959
This Blueberry Cream Cake is a true mountain heirloom.Rich with butter and cream cheese, it's filled with four cups of blueberries that burst into the batter as it bakes, while a ribbon of brown sugar and cinnamon winds through the center.Warm, comforting, and made for slow mornings with a cup of coffee, it's a taste of the Blue Ridge in every slice.
$65 - Serves 12-15 People
Edneyville Apple
Since 1965
Edneyville Apple Cake traces its roots to the Appalachian Apple Stack Cake, a mountain tradition dating back to the late 1700s.Made the old way with Granny Smith apples, dark brown sugar, molasses, local honey, and butter, it's finished with a rich honey glaze that captures the flavors of the Blue Ridge.Inspired by the orchards and apple festivals of western North Carolina, this is mountain baking at its most iconic.
$65 - Serves 12-15 people
Mud Creek Pumpkin
Since 1977
This is the year-round pumpkin cake.Our founding flavor and most-requested recipe, it's crafted with pumpkin purée, buttermilk, butter, and dark brown sugar, then finished with our signature cream cheese frosting.Rich, balanced, and subtly sweet, it's the epiphany cake - designed to win over even the most dedicated pumpkin skeptics.
$65 - Serves 12-15 people
Church Cookbook Carrot
Since 1981
A Southern classic rooted in the church cookbooks of Henderson County.This recipe reflects a tradition shared across Blue Ridge congregations since the 1950s.Made with freshly grated carrots, dark brown sugar, molasses, local honey, butter, and buttermilk, it delivers genuine spice, texture, and depth beneath a silky cream cheese frosting.A quiet favorite among those who truly know cake, it's more than dessert - it's a piece of our shared history.
$65 - Serves 12-15 people
Flat Rock Blackout
Since 1955
Decadent, moist, and deeply chocolatey.Rooted in the mountain summers of Henderson County - where Lowcountry families once escaped the heat with refined tastes in tow - Flat Rock Blackout traces its lineage to a late-1800s recipe.Made with real cocoa, buttermilk, dark roast coffee, dark brown sugar, butter, and dark chocolate, this rich Bundt is soaked with bourbon-infused cocoa syrup and finished with a restrained dark chocolate praline ganache.Dark, elegant, and unapologetically indulgent.
$65 - Serves 12-15 people
OUR STORY
Our family’s history has always been written in the kitchen.For generations, our family has preserved the traditions of Southern cooking - through restaurant kitchens, family gatherings, and recipes passed from one kitchen table to the next. That heritage remains alive today at our family restaurant, Shine, on Main Street in Hendersonville, North Carolina.Although my career took me to Chattanooga and into the rug industry, I never drifted far from the grill, the smoker, or the oven. The family recipes remained close at hand.Of all the dishes passed through our family, seven cakes became the ones everyone requested—the recipes that crossed the Blue Ridge Mountains with us and inspired Culpepper Cakes.Today, I’m honored to share a little piece of Western North Carolina heritage with my neighbors in Chattanooga.
OUR PROCESS
Small-Batch by Design: To maintain the integrity of our recipes, we limit our oven to a select number of slots per week. This ensures every cake receives the exact saturation and crumb texture our heritage demands.The Ingredients: Inspired by Appalachian tradition, our ingredients are simple and honest. We swap seed oils for butter and avocado oil, use only fresh produce, natural cocoa, and real Blue Ridge infusions. We don't shortcut the process; we prioritize quality over volume in everything we craft.