227g (1 8-ounce block) regular or light cream cheese, softened at room temperature
227g (1 cup) unsalted butter, softened at room temperature
480g (3 cups) powdered sugar
75g (3/4 cup) unsweetened cocoa powder
5 milliliters (1 teaspoon) pure vanilla extract
Instructions
Make the cake:
Pre-heat oven to 325 degrees; grease and flour two 9-inch round cake pans; line bottoms of pans with parchment paper and grease and flour the parchment paper; set aside
In the bowl of an electric mixer, beat butter and cream cheese on medium-high speed until light and creamy; add sugar and beat mixture until light and fluffy; scrape the sides of the bowl
Add eggs, one at a time, mixing on medium speed between each one until incorporated; mix in vanilla bean and extract on medium speed until combined and then scrape the sides of the bowl
With mixer on low, slowly add the flour and the salt just until combined; do not overmix
Remove bowl from mixer and fold in Oreos
Pour batter into prepared baking pans and bake 40-50 minutes or until a knife comes out clean from center of each layer; edges will brown slightly; do not overbake
Set aside cake to cool and prepare icing
Make the icing:
Beat cream cheese on high speed with an electric mixer until smooth
Add butter and beat until light and creamy; scrape the sides of the bowl with a spatula and beat for another minute
Add cocoa powder and mix on low speed until combined
Add half of the powdered sugar and mix on low speed until combined
Add remaining powdered sugar and vanilla and mix on low speed until combined; scrape the sides of the bowl again and beat on high speed until icing is light and fluffy