Preheat oven to 350F and line 3 8in cake pans with parchment paper and set aside until needed,

In the bowl of a stand mixer with your paddle attachment or a large bowl place in all the dry ingredients including sugar and mix on low speed to incorporate all the dry ingredients.

Add in the softened butter and oil and cream on low speed for 1 minute.

Add in the eggs, buttermilk, vanilla extract, red food coloring, vinegar. Mix on medium-low speed and scrape the sides of the bowl with a rubber spatula to ensure everything is thoroughly mixed.

Place Oreos in a large Ziploc bag and crush into small pieces. Fold the Oreo pieces into the red velvet batter and divide the batter evenly into the prepared pans.

Bake cakes in the middle rack of the oven for 25 minutes or until a toothpick is inserted into the center of the cake and comes out clean. I recommend checking at 20 minutes and adjusting more time as needed.

Once the cakes are done allow them to cool in the pan for 5 to 10 minutes and then transfer them to a wire rack to allow them to fully cool before icing.

In a food processor places your Oreos in and crush until the crumbs are fine, you don't want chunks or the Oreo buttercream won't be smooth when piping and frosting.

In your stand mixer bowl place in your room temperature cream cheese and butter and cream on medium speed for 2 to 3 minutes. Scrape the sides and bottom of the bowl and then cream again to ensure there are no chunks of cream cheese and butter.

Once smooth add in the vanilla and powdered sugar and whip on medium-high speed for 30 seconds and then add in the finely crushed Oreos. Cream on high speed and then add a quick splash of the heavy cream to smooth out the Oreo cream cheese frosting. Set aside until you're ready to frost.

Optional: Trim off the tops of your cake for even cut cake slices.

Place the first cake layer on a cake board or cake stand. Spread ¾ cup of frosting evenly with an offset spatula on top. Repeat with remaining layers.

Apply a thin layer of frosting all over the cake to seal in crumbs. Chill the cake in the refrigerator for 20 minutes.

After the crumb coat has set, apply a thick layer of frosting over the entire cake and use a bench scraper to smooth the sides. Fill a piping bag with the Oreo buttercream and pipe dollops on top of the cake and decorate with whole Oreos.

Cut and enjoy a slice of red velvet Oreo cake with a glass of milk!