Ingredients:

  • 15.25 oz white cake mix
  • 3 large eggs
  • 1/2 cup unsalted butter, melted and cooled
  • 1 cup whole milk
  • 1 tsp pure vanilla extract
  • 1 cup Oreo cookies, coarsely crushed
  • 2 cups unsalted butter, softened
  • 6 cups powdered sugar, sifted
  • 1 tsp pure vanilla extract
  • 3 tbsp heavy cream
  • 12 oz Oreo cookies, finely pulsed into crumbs
  • 1/4 tsp fine sea salt
  • 8 whole Oreo cookies
  • 1 cup heavy whipping cream, chilled
  • 2 tbsp powdered sugar

Instructions:

  1. Preheat oven to 350°F (175°C). Grease two 8-inch round cake pans and line the bottoms with parchment paper.
  2. In a large bowl, combine cake mix, eggs, melted butter, milk, and vanilla extract. Beat on medium speed until the batter is creamy and smooth.
  3. Gently fold in the coarsely crushed Oreo cookies using a spatula until evenly distributed.
  4. Divide the batter equally between the two pans and bake for 28–32 minutes, or until a toothpick inserted into the center comes out clean.
  5. Cool cakes in the pans for 10 minutes before transferring to a wire rack to cool completely.
  6. Beat softened butter on high for 3 minutes until pale and fluffy.
  7. Gradually add powdered sugar one cup at a time, beating on low then increasing to high. Mix in vanilla, heavy cream, and sea salt.
  8. Fold in the finely pulsed Oreo crumbs until the frosting is a consistent speckled grey color.
  9. Place one cooled cake layer on a plate and spread a layer of Oreo buttercream frosting over the top.
  10. Top with the second cake layer and frost the top and sides of the cake. Garnish with whole Oreo cookies and whipped cream.