Preheat your oven to 350°F (180°C) and prepare two 8-inch round baking pans by greasing them with cooking spray and lining the bottoms with parchment paper.

In a large mixing bowl, combine the room-temperature eggs, buttermilk, vegetable oil, vanilla extract, kosher salt, and granulated sugar.

Use a whisk to mix these ingredients together until well combined—this should take about 2 minutes.

Sift the Dutch cocoa powder, all-purpose flour, baking powder, and baking soda into the wet ingredients and gently fold until just combined.

Pour in the hot coffee and stir the batter until completely smooth.

Evenly divide the batter between the two prepared pans and bake for 25-30 minutes.

While the cake layers cool, beat together the butter, vanilla extract, and salt until light and fluffy.

Gradually add the powdered sugar and crushed Oreos, mixing until well combined and creamy.

Once cooled, place one cake layer on a serving plate, spread a third of the frosting on top.

Place the second layer on top and frost the top and sides with the remaining Oreo buttercream.

Whip heavy cream with crushed Oreos, sugar, and vanilla until stiff peaks form.

Pipe this whipped cream around the edges of your frosted cake and garnish with whole Oreos if desired.