Unique Cookies and Cream Cake: Velvety

Instructions:

1. Preheat the oven to 350°F (175°C). Grease two 8-inch cake pans and line the bottoms with parchment paper.
2. In a large bowl, cream the softened butter and granulated sugar together until pale and fluffy.
3. Beat in the eggs one at a time, then stir in the vanilla extract.
4. Slowly add the flour, baking powder, and salt, alternating with the whole milk, stirring just until combined.
5. Gently fold in the coarse Oreo cookie crumbs using a folding technique to avoid over-mixing.
6. Divide the batter evenly between the two pans and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
7. Cool the cakes in the pans for 10 minutes before transferring them to a wire rack to cool completely.
8. Prepare the buttercream by beating the butter until creamy, then gradually adding powdered sugar and heavy cream until airy. Fold in the Oreo dust.
9. Assemble the cake by layering the sponges with a thick spread of Oreo buttercream.
10. Prepare the ganache by heating heavy cream and stirring in semi-sweet chocolate chips until smooth. Drip over the cake and decorate with whole Oreo cookies.
11. Chill the cake in the refrigerator for 2 hours to stabilize the frosting before serving.