Preheat the oven to 180°C. Grease and line two 8-inch round cake pans with parchment paper.
In a large bowl, mix 200 grams all-purpose flour, 200 grams granulated sugar, 75 grams cocoa powder, 1 1/2 teaspoons baking powder, 1 1/2 teaspoons baking soda, and a pinch of salt.
Add 240 ml milk, 120 ml vegetable oil, 2 large eggs, and 2 teaspoons vanilla extract to the dry ingredients. Mix until well combined.
Slowly pour in 240 ml boiling water and mix until the batter is smooth. Divide the batter evenly between the two prepared cake pans.
Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean. Allow the cakes to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
For the Oreo frosting, beat 200 grams softened unsalted butter until creamy. Gradually add 400 grams powdered sugar, 1 teaspoon vanilla extract, and 2-3 tablespoons milk, mixing until smooth. Fold in 12 crushed Oreo cookies.
Place one cake layer on a serving plate and spread a layer of Oreo frosting on top. Place the second cake layer on top and cover the entire cake with the remaining frosting. Decorate with whole or crushed Oreo cookies as desired.