This beautiful and colorful Marbled Pumpkin Cake with Maple Frosting is very easy to make. Super soft and moist. Just 20 minutes prep time.
Preheat oven to 350°F (175°C). Line the bottom of two 9" (20cm) spring pans with parchment paper. Set aside.
Make the cake: In a large mixing bowl, using a handheld or stand mixer fitted with a paddle attachment, stir eggs, brown and white sugar, oil, and pumpkin puree on medium speed until smooth and well combined for about 2-3 minutes. Add flour, baking powder, salt, cinnamon, nutmeg, and ginger and stir just to combine. Pour the half of the batter into the two prepared spring pans equally. In a small bowl combine cocoa with water and stir until smooth. Add to remaining batter and stir to combine. Pour the dark batter on top of the bright batter equally. Run a knife through to draw a beautiful pattern. Bake for about 25-30 minutes or until a toothpick centered in the middle comes out clean. Let cool to room temperature.
Meanwhile, make the frosting: Whisk butter in a large mixing bowl on medium speed until creamy. Add cream cheese and stir until smooth and combined. Add maple syrup and stir until creamy and fully combined. Add sugar, salt, and vanilla* and mix until combined. Chill in the fridge until the cake is cooled to room temperature.
Spread about 2/3 of the frosting all over the bottom layer, place top layer on top, and spread the remaining frosting on top and around the edges. Let chill in the fridge until frosting is firm for about 1-2 hours. Sprinkle with chopped pecan nuts if desired. Store leftovers in an airtight container in the fridge up to 3 days.
*First, cut off the straight end of the vanilla bean. Then place the tip of your sharp knife below the curled end and cut the vanilla bean through the middle of the bean lengthwise. Although you don't need to cut it all the way through, it's ok when you do so. Then open the vanilla bean and scrape out the flavorful seeds with the back of your knife. Then just use the seeds.