Red Robin Lemon Cream Layer Cake: Price, Calories, Taste Review & Copycat Recipe
The Red Robin Lemon Cream Layer Cake is one of the brightest desserts on the whole menu. It skips the usual chocolate route and goes for something lighter, tangier, and a lot more refreshing. If you want to know what's actually in it, what it costs today, how many calories it packs, and whether it's worth your money, this guide covers all of it. Stick around for a full copycat recipe too, so you can make this cake at home any time.
What Is the Red Robin Lemon Cream Layer Cake?
This dessert is a soft lemon cake built in layers, filled with tart lemon curd, and finished with a smooth lemon cream cheese frosting. The top gets a light dusting of lemon sugar for a bit of crunch, and the plate comes with a swirl of strawberry purée and whipped cream on the side. It's one of the newer additions to Red Robin's desserts menu, and it fills the gap for guests who want something fruity instead of another brownie or cookie dish.
You can also ask your server to make it à la mode, which adds a scoop of vanilla ice cream on top. That small upgrade turns a already-rich slice into a full dessert-for-two.
Price and Calories at a Glance
Prices move a little from one Red Robin location to another, so treat these numbers as a solid ballpark rather than a fixed rule. Here's what the cake looks like both as a single order and as a full catering size.
| Option | Price | Calories | Serves |
|---|---|---|---|
| Single slice (dine-in or online order) | $9.99–$10.99 | ~990 Cal | 1 |
| Add à la mode (vanilla ice cream scoop) | +$1.99–$2.49 | +150–200 Cal | 1 |
| Whole cake (catering, 12 slices) | $64.99 | 920 Cal per slice | 12 |
Pricing pulled from Red Robin's official catering menu and individual location ordering pages as of September 2026. Always check your local restaurant's page before ordering, since taxes and regional pricing can shift the final total by a dollar or two.
What's Inside: Ingredients and How It's Made
The cake itself is a light, moist lemon sponge, baked and cut into layers. Between each layer sits a spoonful of lemon curd, which brings most of the tart, tangy punch. On the outside, a lemon cream cheese frosting covers the whole cake in a smooth, slightly sweet coat that balances out the curd's sharpness. A dusting of lemon sugar on top adds texture and a little extra citrus hit with every bite.
On the plate, Red Robin pairs the slice with a strawberry purée swirl and a dollop of whipped cream. The berry sauce cuts through the richness of the frosting and gives the whole plate a pop of color that looks great in photos, too.
Allergen Note
This dessert contains dairy, egg, and wheat/gluten. It is not a gluten-free or dairy-free option. If you have food allergies, ask your server for the most current allergen sheet, since recipes and suppliers can change without notice.
Taste Review: Is It Actually Good?
The short answer: yes, if you like lemon desserts. The cake layer stays soft and doesn't dry out, which is a common problem with citrus cakes served in a restaurant setting. The lemon curd is the real star here — it's tart enough to keep the dessert from turning into pure sugar, and it plays well against the sweeter cream cheese frosting.
The frosting itself is where opinions split a bit. Some guests find it a touch too sweet next to the tart curd, while others say that contrast is exactly what makes the dessert work. The strawberry purée helps smooth that out, adding a light fruity note that ties the whole plate together instead of leaving two competing flavors on the same fork.
Texture-wise, expect a soft, slightly dense cake, a silky curd layer, and a creamy frosting. It's not a light, airy dessert — it eats more like a rich, café-style slice. Split it two ways if you already had a full burger and fries before it.
Serving Size, Extras, and How to Order It
One slice is generous and easily shareable between two people, especially after a full meal. If you're ordering for a bigger group, or if it's someone's birthday, the 12-slice catering cake is the better move and works out cheaper per slice than ordering singles.
- Make it à la mode: add a scoop of vanilla ice cream for a warmer-cold contrast.
- Share it: ask for an extra plate and fork, since the slice is large enough for two.
- Pair it with a drink: a cold milkshake or coffee balances the tartness nicely if you want something to sip alongside it.
- For groups or kids' birthdays: the full 12-slice cake from the family menu lineup is a solid pick for the table.
Nutrition Breakdown
A single slice runs close to 990 calories, which makes it one of the richer desserts on the menu. Here's a rough nutrition snapshot for one slice, based on Red Robin's published nutrition data.
| Nutrient | Amount |
|---|---|
| Calories | ~990 kcal |
| Total Fat | 48g |
| Saturated Fat | 27g |
| Cholesterol | 175mg |
| Sodium | 440mg |
| Total Carbohydrates | 135g |
| Sugars | 107g |
| Protein | 11g |
These numbers cover a full single-order slice, not the smaller 1/12 portion from the catering cake. If you're watching your daily intake, splitting the slice with someone else cuts these numbers roughly in half.
Is the Red Robin Lemon Cream Layer Cake Worth Ordering?
Our take: Yes, especially if chocolate desserts are the only option you usually see on casual dining menus. The lemon flavor is bold without tasting artificial, and the texture holds up well from kitchen to table. At around $10 for a slice this size, it's priced fairly compared to similar layer cakes at other casual chains.
Where it loses a few points is calorie count and sweetness level — this is not a light dessert, and it's not for someone who prefers subtle, low-sugar treats. But as an occasional order, or a shared finish to a family dinner, it earns its spot on the menu.
Copycat Red Robin Lemon Cream Layer Cake Recipe
Want to make this at home? Here's a full step-by-step version that gets you close to the real thing, using a soft lemon cake, homemade lemon curd, and a lemon cream cheese frosting.
Copycat Lemon Cream Layer Cake
Ingredients
Lemon Cake
- 2½ cups all-purpose flour
- 1 tbsp baking powder
- ½ tsp salt
- 1 cup unsalted butter, softened
- 1¾ cups granulated sugar
- 4 large eggs
- 2 tsp lemon zest
- â…“ cup fresh lemon juice
- 1 cup buttermilk
- 1 tsp vanilla extract
Lemon Curd
- 4 egg yolks
- ¾ cup sugar
- ½ cup fresh lemon juice
- 1 tbsp lemon zest
- 4 tbsp cold butter, cubed
Lemon Cream Cheese Frosting
- 16 oz cream cheese, softened
- ½ cup butter, softened
- 4 cups powdered sugar
- 1 tbsp lemon zest
- 2 tbsp lemon juice
To Finish
- 2 tbsp coarse sugar mixed with lemon zest
- 1 cup strawberries, blended into purée
- Whipped cream, for serving
Instructions
- Prep the oven and pans. Heat the oven to 350°F. Grease and flour three 8-inch round cake pans, or line them with parchment.
- Mix the dry ingredients. Whisk the flour, baking powder, and salt in a bowl. Set aside.
- Cream the butter and sugar. Beat the softened butter and sugar together until light and fluffy, about 3 minutes.
- Add eggs and lemon. Beat in the eggs one at a time, then mix in the lemon zest and lemon juice.
- Combine wet and dry. Add the dry mix and buttermilk in alternating batches, starting and ending with the dry mix. Stir in vanilla. Do not overmix.
- Bake. Divide the batter evenly between the pans. Bake for 25–30 minutes, until a toothpick comes out clean. Cool completely on a wire rack.
- Make the lemon curd. Whisk egg yolks, sugar, lemon juice, and zest in a saucepan over medium-low heat. Stir constantly until it thickens, about 8–10 minutes. Remove from heat and whisk in the cold butter, one cube at a time. Cool, then chill for at least 1 hour.
- Make the frosting. Beat the cream cheese and butter until smooth. Add powdered sugar gradually, then mix in lemon zest and juice until fluffy.
- Assemble the cake. Place one cake layer on a plate. Spread a layer of lemon curd on top, followed by a thin layer of frosting. Repeat with the second layer. Top with the third layer.
- Frost the outside. Cover the top and sides of the cake with the remaining lemon cream cheese frosting, smoothing with an offset spatula.
- Finish and chill. Dust the top with the lemon sugar. Chill the cake for at least 2 hours so the layers set before slicing.
- Serve. Slice the cake and plate each piece with a swirl of strawberry purée and a dollop of whipped cream, just like the restaurant version.
Pair It With Something From the Menu
Since this cake leans tart and rich at the same time, it pairs well with something cold and simple on the side. A classic vanilla or strawberry pick from the milkshakes menu works well if you want a bigger dessert moment. If you're feeding the whole table, check the family menu for combo options that leave room for cake at the end, or browse the rest of the desserts menu to compare it against other sweet options before you decide.
Frequently Asked Questions
How much does the Red Robin Lemon Cream Layer Cake cost?
A single slice usually runs between $9.99 and $10.99, depending on your location. The full 12-slice catering cake costs $64.99.
How many calories are in the Lemon Cream Layer Cake?
A single slice contains around 990 calories. The catering-size cake lists about 920 calories per slice when divided into 12 pieces.
What does the Lemon Cream Layer Cake taste like?
It tastes bright and tangy from the lemon curd, balanced by a sweet lemon cream cheese frosting and a soft, moist cake layer. The strawberry purée on the side adds a light fruity note.
Can I order the Lemon Cream Layer Cake à la mode?
Yes. Ask your server to add a scoop of vanilla ice cream to your slice for a small additional charge.
Is the Lemon Cream Layer Cake good for sharing?
Yes. One slice is large enough for two people to share, especially after a full meal.
Does the Lemon Cream Layer Cake contain allergens?
Yes, it contains dairy, egg, and wheat/gluten. It is not suitable for gluten-free or dairy-free diets. Check with your local restaurant for the latest allergen details.