Red Robin Shortbread Chocolate Soufflé Cake: Full Review, Price, Calories, and Copycat Recipe
Red Robin's dessert menu holds a small treat with a big name: the Shortbread Chocolate Soufflé Cake. It pairs a buttery cookie base with a warm chocolate cake, hot fudge, and whipped cream. This guide breaks down the taste, the price, the calories, and whether it earns a spot on your table. You will also find a full copycat recipe so you can make it at home.
Quick Facts
- PriceAround $10.79 (varies by location)
- Calories860 calories per serving
- CategoryDesserts
- Best Add-OnVanilla ice cream (à la mode)
What Is the Shortbread Chocolate Soufflé Cake?
This dessert starts with a rich shortbread cookie as its base. Red Robin then adds a warm chocolate soufflé cake on top. The kitchen finishes the plate with a drizzle of hot fudge, a swirl of whipped cream, and a light dusting of powdered sugar. You can also add a scoop of ice cream to make it à la mode.
Red Robin describes it on the menu with a playful line: "Just trust us!" That phrase sets the tone. The dish leans into contrast, a firm and buttery cookie under a soft, cake-like center. It sits on the menu next to other sweets like the Lemon Cream Layer Cake and the Gooey Chocolate Brownie Cake, and you can see the full lineup on the Red Robin desserts menu.
Taste and Texture Review
The shortbread layer holds up well. It has a firm, buttery crumb that feels close to a real shortbread cookie. The top layer is where opinions split. Some guests find the chocolate soufflé cake rich and warm, with a soft bite that melts into the hot fudge below it. Other guests say the chocolate flavor feels mild, and the texture of the cake blends too closely with the shortbread instead of standing apart from it.
Food writers who have reviewed the dish note a similar split. A few praise the pairing of shortbread and soufflé as a smart idea that works. Others say the final plate does not always match the description, and the chocolate can taste faint next to the sweetness of the fudge and whipped cream. The one part almost everyone agrees on is the ice cream. Adding a scoop gives the plate a cold, creamy contrast that lifts the whole dessert.
Our take: This dessert is enjoyable when it is fresh and warm, and it works best with ice cream on the side. It may not blow you away, but it makes a solid choice if you want something sweet after a burger.
Calories, Nutrition, and Price
The Shortbread Chocolate Soufflé Cake comes in at about 860 calories per serving. That number can shift slightly by location since Red Robin restaurants are often run as franchises with small recipe or portion differences. Prices also vary by market, but most locations charge somewhere between $8.99 and $10.79 as of September 2026.
This dessert sits in the higher calorie range for the dessert menu, close to the Lemon Cream Layer Cake. If you plan to add ice cream, expect the final count to climb higher. Keep that in mind if you are sharing the plate with the table, which is common since the portion is generous for one person.
Burger and Meal Extras That Pair Well
This cake works best as a finish to a savory meal, not as a stand-alone snack. Guests often order it after a classic patty from the Red Robin Gourmet Burger menu or a smaller option from the Tavern Burger lineup. The sweetness of the fudge and whipped cream balances the salty, savory notes from a burger and fries.
A few common ways to round out the order:
- Add a milkshake from the milkshake menu and split it with the table.
- Order a scoop of vanilla ice cream on the side to make it à la mode.
- Check the Happy Hour menu for dessert deals during off-peak hours.
- Split the cake across two or three people instead of ordering one per person.
Families who want a full sweet ending to dinner can also check the family menu for combo options that leave room for dessert.
Is It Worth Ordering?
The answer depends on what you want from a dessert. If you like a firm, buttery cookie base and do not mind a milder chocolate flavor on top, this dish is worth a try. If you want a strong, deep chocolate taste, you may walk away a little let down. Reviews across social media and food sites are mixed, and that matches what most regular guests report as well.
Our recommendation: order it à la mode, eat it while it is warm, and share it with at least one other person. Under those conditions, it earns its place on the table. If chocolate is the main thing you are craving, the Gooey Chocolate Brownie Cake may satisfy you more.
Copycat Red Robin Shortbread Chocolate Soufflé Cake Recipe
You can recreate this dessert at home with a simple shortbread base, a quick chocolate cake layer, and warm hot fudge. Here is a full step-by-step recipe.
Ingredients
Shortbread base
- 1 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
Chocolate soufflé cake
- 4 oz semisweet chocolate, chopped
- 1/4 cup unsalted butter
- 2 large eggs
- 1/3 cup granulated sugar
- 2 tablespoons all-purpose flour
- 1 pinch of salt
Toppings
- 1/2 cup hot fudge sauce, warmed
- Whipped cream, to taste
- Powdered sugar, for dusting
- Vanilla ice cream, optional
Instructions
- Make the shortbread. Preheat your oven to 350°F. Cream the butter and sugar together until light and fluffy. Mix in the flour, salt, and vanilla until a soft dough forms.
- Bake the base. Press the dough into a greased 8-inch round pan or four small ramekins. Bake for 15 to 18 minutes, until the edges turn light golden. Let it cool slightly in the pan.
- Melt the chocolate. In a heatproof bowl set over simmering water, melt the chocolate and butter together, stirring until smooth. Remove from heat and let it cool for a few minutes.
- Whip the eggs. In a separate bowl, beat the eggs and sugar together until the mixture turns pale and thick, about 3 to 4 minutes.
- Combine the batter. Fold the melted chocolate into the egg mixture. Gently fold in the flour and salt until just combined. Do not overmix.
- Bake the soufflé layer. Pour the chocolate batter directly over the baked shortbread base. Bake for 10 to 12 minutes, until the top looks set but the center still has a slight jiggle.
- Rest briefly. Let the cake sit for 3 to 5 minutes so it firms up just enough to slice or scoop.
- Add the toppings. Drizzle warm hot fudge over the top. Add a generous swirl of whipped cream and dust with powdered sugar.
- Serve. Add a scoop of vanilla ice cream on the side if you want it à la mode. Serve warm for the best texture.
Recipe Tips
- Use a good semisweet chocolate for a richer flavor than the original.
- Bake the shortbread base a little past golden if you want a firmer crunch under the cake.
- Do not skip the rest time. It keeps the soufflé cake from falling apart when you plate it.
- Leftovers reheat well in the microwave for 15 to 20 seconds on high.
Frequently Asked Questions
How many calories are in the Red Robin Shortbread Chocolate Soufflé Cake?
It has about 860 calories per serving. Adding a scoop of ice cream will raise that number further.
How much does the Shortbread Chocolate Soufflé Cake cost?
Prices range from about $8.99 to $10.79 as of September 2026, depending on your local Red Robin restaurant.
Is the Shortbread Chocolate Soufflé Cake worth ordering?
It is a solid choice if you enjoy a buttery cookie base and a milder chocolate flavor. Order it à la mode and share it for the best experience.
Can I make this dessert at home?
Yes. The recipe above uses a simple shortbread base topped with a quick chocolate soufflé cake, hot fudge, and whipped cream.
What does "à la mode" mean on the Red Robin menu?
It means the dessert comes with a scoop of vanilla ice cream added on top or on the side, usually for a small extra charge.