Preheat oven to 350° F. Grease two 9-inch or 8-inch pans with oil spray or with melted butter and line them with parchment paper. Grease the parchment paper as well. Set aside.

Add 1 tablespoon white vinegar into milk, mix and set aside.

Grind the Oreo cookies into a blender or food processor into fine crumbs, set aside.

In a bowl, sift flour, cocoa powder, baking powder, baking soda, and salt together, whisk well. Set aside.

In a large mixing bowl, mix oil, sugar, prepared buttermilk (milk + white vinegar), and pure vanilla.

Add flour mixture and crushed Oreo cookies into wet, and mix until well combined. But do not overmix.

Pour the batter evenly into two pans. Bake the cake layers for 28-32 minutes or until the cake tester inserted into the center comes out clean.

Remove the pans from the oven and transfer them onto a cooling rack. Allow them to cool completely in the pan before removing.

In a bowl of a stand mixer fitted with the whip attachment, whip the cream until frothy.

Then add icing sugar, milk powder, and vanilla.

Beat the cream at medium to high speed to soft peak. Turn the speed on low and add crushed Oreo cookies. Mix for few seconds until well incorporated.

Make sure that the cake layers are completely cool down before you start to frost the cake.

Using a large serrated knife, slice a thin layer off both cake layers’ tops to make a flat surface. My cake layers were flat on top, so I didn’t need to cut the thin layer.

Take one cake layer and place it on the cake stand or cake rotating stand or serving plate. Evenly cover the top with frosting and place the 2nd layer on top of it. Spread the frosting all over the top and sides of the cake. After frosting, decorate the cake as you desire or enjoy it as it is.