This is a basic yellow cake recipe designed for six inch round layer cake pans. Because of the batch size and the fact it involves beaten egg whites, it might be easier to make this with a hand held electric mixer than a stand mixer. However, you can definitely use a stand mixer and just switch from the whisk (for the egg whites) to the paddle.
You can use 1 stick of butter (114 grams) or a mixture of butter and shortening (58 grams of butter and 48 grams of shortening).