Prepare the Cake:

• Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.

• In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

• In a large bowl, beat together the butter and sugar until light and fluffy, about 4-5 minutes.

• Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.

• Gradually add the dry ingredients to the butter mixture in three additions, alternating with milk. Start and end with the dry ingredients. Mix until just combined.

• Gently fold in the crushed Oreo cookies.

• Divide the batter evenly between the prepared cake pans and smooth the tops.

• Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for 10 minutes, then remove from pans and cool completely on a wire rack.

Prepare the Frosting:

• Beat the butter until creamy in a large bowl.

• Gradually add the powdered sugar, 1 cup at a time, mixing well after each addition.

• Add the vanilla extract and heavy cream. Beat until smooth and fluffy, about 3 minutes.

• Gently fold in the crushed Oreo cookies for that signature cookies and cream flavor.

Assemble the Cake:

• Place one layer of cake on a serving plate or cake stand. Spread a generous layer of frosting on top.

• Place the second cake layer on top and cover the entire cake with the remaining frosting.

• Garnish with extra crushed Oreo cookies on top for added texture and decoration.

Serve and Enjoy!

• Slice and serve this decadent cookies and cream cake. Perfect for any occasion!