Preheat your oven to 350°F (175°C).

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

In another bowl, cream the softened butter and sugar until light and fluffy, about 3-5 minutes.

Beat in the eggs, one at a time, ensuring each is fully incorporated before adding the next.

Stir in the milk and vanilla extract until well combined.

Gradually add the dry ingredient mixture into the wet ingredients, mixing until just combined. Be careful not to overmix!

Grease two 9-inch round cake pans and divide the batter evenly between the pans.

Place in the preheated oven and bake for about 25-30 minutes or until a toothpick inserted in the center comes out clean.

Remove from the oven and let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.

In a separate bowl, whip together the heavy cream and powdered sugar until soft peaks form.

Once the cakes are cool, spread a layer of whipped cream on top of one cake layer. Crush a few Oreo cookies and sprinkle them over the frosting.

Place the second cake on top and cover the entire cake with the remaining whipped cream. Decorate with additional Oreo cookies.

Chill in the refrigerator for at least one hour before slicing and serving.