1-First Step: Prep the Pan and Mise en Place Grease a 10-cup bundt pan with butter and dust with 2 tbsp flour, tapping out excess. Or use nonstick spray. Gather all ingredients at room temperature for smooth mixing. Crush 20 Oreo cookies into 2 cups chunks; reserve half for batter, half for topping.

2-Second Step: Cream Butter and Sugar Beat 1 cup softened unsalted butter with 2 cups granulated sugar until light and fluffy, about 3-5 minutes. Scrape bowl often.

3-Third Step: Add Eggs and Flavorings Beat in 4 large eggs one at a time, mixing well after each. Add 1 tsp vanilla extract. Then blend in 1 cup sour cream until smooth.

4-Fourth Step: Combine Dry Ingredients Whisk 3 cups all-purpose flour, 1/2 tsp baking soda, and 1/2 tsp salt in a bowl. Alternate folding dry mix into wet batter with 1/2 cup whole milk, starting and ending with flour. Fold gently to avoid toughness.

5-Fifth Step: Fold in Oreos Gently fold in 1 cup crushed Oreos. Batter will be thick. Spoon into prepared pan, smooth top. Tap pan on counter to release air bubbles. Fill only 2/3 full for rise.

6-Sixth Step: Bake the Cake Bake at 325°F for 60-70 minutes. Toothpick inserted in center should come out clean or with moist crumbs. Tent with foil if browning too fast after 45 minutes. Cool in pan 10-15 minutes.

7-Final Step: Invert, Glaze, and Serve Run thin knife around edges and center tube. Invert onto rack. Cool fully. Whisk 2 cups powdered sugar, 1/4 cup milk, 1 tsp vanilla for glaze. Drizzle over cake, top with remaining crushed Oreos. Slice and enjoy.