Oreo Cake

Ingredients

• 0.75 cups unsalted butter – softened
• 1.75 cups granulated sugar
• 3 large eggs – at room temperature
• 2 tsp vanilla extract
• 2.5 cups cake flour
• 2 tsp baking powder
• 0.5 tsp baking soda
• 0.5 tsp fine salt
• 1 cups buttermilk – at room temperature
• 0.5 cups sour cream – at room temperature
• 2 cups oreo cookies – roughly chopped
• 12 ounces cream cheese – softened
• 0.75 cups unsalted butter – softened
• 4 cups confectioners' sugar
• 2 tsp vanilla extract
• 0.25 tsp fine salt
• 3 tbsp heavy cream
• 1.25 cups oreo cookies – finely ground into crumbs
• oreo cookies – crushed or halved (for serving)

Instructions

1. Heat the oven to 350°F. Grease and line two 9-inch round cake pans with parchment.
2. Prep the cookies: Measure 2 cups roughly chopped Oreo cookies for the batter and 1.25 cups very fine Oreo crumbs for the frosting; set both aside.
3. In a medium bowl, whisk together the cake flour, baking powder, baking soda, and 0.5 tsp fine salt until evenly combined.
4. In a large bowl, beat 0.75 cup softened unsalted butter with the granulated sugar on medium-high until pale and fluffy, 3–4 minutes.
5. Beat in the eggs one at a time, letting each incorporate before adding the next, then mix in 2 tsp vanilla extract.
6. In a measuring jug, whisk the buttermilk and sour cream until smooth.
7. Add the dry ingredients to the butter mixture in 3 additions, alternating with the buttermilk–sour cream mixture in 2 additions (dry–wet–dry–wet–dry). Mix on low just until the batter is smooth; do not overmix.
8. Fold in the chopped Oreo cookies until evenly distributed.
9. Divide the batter evenly between the prepared pans and smooth the tops. Bake until the tops spring back and a toothpick comes out with a few moist crumbs, 25–30 minutes.
10. Cool the cakes in the pans for 10 minutes, then turn out onto wire racks, peel away parchment, and cool completely, 60–90 minutes.
11. Make the frosting: In a large bowl, beat the softened cream cheese and 0.75 cup softened unsalted butter on medium-high until completely smooth, 2–3 minutes.
12. On low speed, gradually add the confectioners' sugar, then mix in 2 tsp vanilla extract and 0.25 tsp fine salt. Increase to medium-high and beat until fluffy, 1–2 minutes, adding the heavy cream 1 tbsp at a time until the frosting is smooth and spreadable.
13. Fold the fine Oreo crumbs into the frosting until evenly speckled.
14. If needed, level any domed cake tops with a serrated knife. Place one layer on a serving board. Spread about 1.5 cups frosting over the first layer.
15. Top with the second layer. Apply a thin crumb coat over the top and sides and chill for 15 minutes to set.
16. Apply the remaining frosting smoothly over the cake. Decorate the top with crushed or halved Oreo cookies (for serving). Slice with a warm knife and serve.