Preheat your oven to 180°C (350°F). Prepare two 9-inch round cake pans by greasing them with butter and dusting with flour.

In a large bowl, combine the all-purpose flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt. Whisk these ingredients together until well combined.

In a separate bowl, mix the buttermilk, sour cream, oil, eggs, white vinegar, vanilla extract, and red gel food coloring until smooth.

Gradually add the wet ingredients to the dry mixture, stirring until just combined with a few lumps.

Gently fold in the 14 crushed Oreos.

Divide the batter evenly between the two prepared cake pans and bake for 25-30 minutes or until a toothpick comes out clean.

Allow the cakes to cool in the pans for 10 minutes before transferring to wire racks to cool completely.

Beat the cream cheese and salted butter until light and fluffy. Gradually add the powdered sugar until desired consistency is reached. Fold in the remaining crushed Oreos.

Once the cakes are completely cool, place one layer on a serving plate, spread frosting on top, and place the second layer on top before covering the whole cake with frosting.

Top the cake with extra crushed Oreos or whole Oreos for decoration.