• In a measuring cup, combine the sour cream and milk.
• Stir well, then set aside.
• Preheat oven to 350 ℉.
• Lightly grease 2 8 inch pans or 4 8 inch layer cake pans. Line with parchment paper. I like to use 8 inch round papers. 
• In a large bowl, combine flour, cocoa powder, baking soda, baking powder, sugar, and salt.
• In an electric mixture, mix together the eggs, oil, sour cream/milk mixture, and vanilla extract. 
• Slowly pour the dry ingredients into the wet and whisk on medium high until well combined. The batter will be thick.
• Once combined, pour in the hot water and whisk again until combined. 
• Divide the batter evenly between the pans. I like to weight each one on a food scale to ensure even baking across all cakes. 
• Bake for: 12-15 mins until toothpick comes out clean. 

Oreo Buttercream

• In mixer, whip butter for 3-4 mins.
• Add vanilla, salt and 1 cup powdered sugar.
• Mix on medium-high, then alternate milk and powdered sugar (1 cup/1 tablespoon at a time until desired consistency is met). Usually another 2-3 mins of mixing. If not fluffy enough add milk and mix longer

Cream and Cake Assembly

• Once cakes are cooled, top each layer with Oreo buttercream except for the top layer. 

Frosting

• In microwave, melt the white chocolate in a microwave safe bowl on 20 second increments, stirring after each one until fully melted.
• Set aside to cool.
• In mixer, whip butter on medium until creamy.
• Slowly add powdered sugar on low speed.
• Next add vanilla extract and melted chocolate.
• Mix on medium for 90 seconds.
• Then add heavy cream and salt.
• Mix until combined.

Cake frosting and decoration

• Frost the top and the outside of the cake.
• Using a glove, place crushed Oreos and peppermint all around the edges of the cake. 
• Add your favourite edible decorations on the top and enjoy!