Preheat the oven to 325 deg F.

Mix the vinegar and milk and let it sit for 3 to 5 minutes. With ultra-pasteurized milk, the milk will thicken further. You won't find the curds, and that's ok.

Add the oil, sugar, and vanilla essence to another bowl and mix well using a hand whisk. It will be a wet mix like below.

Now add half the milk-vinegar mixture and half the dry ingredient and mix well without lumps.

Then add the remaining milk mixture and dry ingredient mixture and mix without any lumps.

The batter should be smooth without any lumps and dry flour.

Add the five crushed oreo cookies with a few chunks to the batter.

And gently fold them in.

Pour this prepared batter into the cake pan and tap it gently to break the air pockets.

Now add the two crushed Oreo cookies on top like below.

Bake the cake in a preheated oven at 325 deg F for 35 to 40 minutes or until the toothpick comes out clean when inserted in the center. I baked it for 40 minutes.

Let the cake cool on a wire rack for 10 to 15 minutes. Run a knife around the edges of the cake and gently flip the cake. Allow it to cool for 15 more minutes before slicing. For decorating, let the cake cool for atleast 1 to 2 hours. I let my cake sit overnight. After about an hour, I wrapped the cake with cling wrap and refrigerated it.

In a mixer jar or coffee grind, blend three Oreo cookies with cream.

Add the softened cream cheese and powdered sugar to a mixing bowl.

Using an electric hand mixer, beat them until they are fluffy. Now add the crushed Oreos and beat the mix for 30 to 45 seconds. Decorate the cake as you like. Here is how I decorated the cake (I am not a pro, I am still learning how to decorate a cake)

I added ¾ of the frosting to the cake and spread it evenly(ok, not-so-evenly) using an angled cake spatula.

Then I used the remaining ¼ of the frosting into my piping bag with a star tip and piped a few stars on the top and sides. Finally, I placed an Oreo in the center.