Let’s bake and assemble this cookies and cream masterpiece:

Make the Doctored Oreo Cake Layers:

1. Preheat and Prep Pans: Preheat oven according to your vanilla cake mix package directions (usually 350°F/175°C). Grease and flour two 8-inch or 9-inch round cake pans, then line the bottoms with parchment paper rounds.
2. Combine Batter Ingredients: In a large mixing bowl, combine the vanilla cake mix powder, eggs, milk (or vanilla almond milk), vegetable oil, sour cream, 1 teaspoon vanilla extract, and the additional ¼ cup granulated sugar.
3. Mix Batter: Beat with an electric mixer on low speed for 30 seconds, then on medium speed for 2 minutes (or as directed on your cake mix package for a doctored mix), scraping the bowl occasionally.
4. Fold in Oreos: Gently fold the 1½ cups of crushed Oreo cookies into the prepared cake batter using a rubber spatula.
5. Bake: Divide the batter evenly between the prepared cake pans. Bake according to cake mix package directions for the pan size you’re using (typically 25-35 minutes), or until a toothpick inserted into the center comes out clean.
6. Cool Completely: Let the cake layers cool in the pans on a wire rack for 10-15 minutes before inverting them onto the rack to cool completely. Remove parchment paper. Ensure layers are fully cool before frosting.

Make the Oreo Cream Cheese Frosting:

1. Whip Heavy Cream: In a large, clean, chilled mixing bowl, pour in the 2 cups of very cold heavy cream. Beat with an electric mixer (whisk attachment) on medium-high speed until stiff peaks form. Set aside (you can chill it briefly).
2. Beat Cream Cheese Base: In a separate large bowl, beat the softened cream cheese with an electric mixer (paddle attachment or regular beaters) until completely smooth and fluffy.
3. Add Sugar & Vanilla: Gradually beat in the sifted powdered sugar and 1 teaspoon vanilla extract until smooth and well combined. (A pinch of salt here can enhance flavors).
4. Fold in Whipped Cream: Gently fold about one-third of the prepared whipped cream (from Step 1) into the cream cheese mixture using a rubber spatula to lighten it. Then, fold in the remaining whipped cream until just combined and no streaks remain. Be careful not to overmix and deflate the whipped cream.
5. Fold in Oreos (and optional white chocolate): Gently fold the 1 cup of crushed Oreo cookies (and optional white chocolate chips, if using them in the frosting) into the frosting until evenly distributed.

Assemble the Cake:

1. Level Cakes (Optional): If your cooled cake layers have domes, use a long serrated knife to carefully level the tops.
2. First Layer: Place one cooled cake layer on your serving plate or cake stand. Spread a generous amount of the Oreo frosting evenly over the top (about 1-1.5 cups).
3. Second Layer: Carefully place the second cake layer on top of the frosting.
4. Frost Exterior: Frost the top and sides of the entire cake smoothly with the remaining Oreo frosting using an offset spatula.
5. Garnish: Decorate the top and/or sides with additional crushed Oreos, whole mini Oreos, or the optional white chocolate chips.
6. Chill (Recommended): Chill the assembled cake in the refrigerator for at least 30 minutes to 1 hour before slicing and serving. This helps the frosting set and makes slicing easier.

A cookies and cream dream come true!