The mothers I know say that the best gift on Mother’s Day is spending time with their children. I’d also suggest they would appreciate a homemade treat.

Enter this easy, super versatile butter cake, infused with vanilla and just the right amount of sugar. A hand mixer, measuring cups and a springform pan are the only special equipment needed. Serve wedges of the cake with a light dusting of powdered sugar, a scoop of ice cream or a drizzle of caramel or chocolate syrup.

My dream version uses cake flour for a tender crumb and a little semolina flour for an interesting texture and flavor. Semolina flour, made from durum wheat, tends to be coarser and more golden in color than all-purpose flour. Durum wheat makes the best pastas and couscous because it is high in gluten (which helps pasta keep its shape). A slight, nutty aroma emanates from the bag when it is opened. Replacing some of the cake or all-purpose flour makes a cake that readily welcomes a vanilla syrup application, adding flavor and moisture.

For a fresh, simple presentation, fold finely chopped or coarsely pureed fresh mango into some whipped cream sweetened with confectioner’s sugar. Serve this mango cream alongside wedges of the cake.

Alternatively, impress Mom with your pastry chef skills by serving her a wedge of the cake on top of a pile of mascarpone whipped cream. Top the cake with a fresh fruit compote and generous sprinkle of crunchy bits, such as crumbled shortbread cookies.