Yes, you can, but be aware that not all the changes will be good. 1. Substituting margarine or shortening for the butter can affect flavor and texture. Stick with butter for best results. 2. Granulated sugar is standard for this recipe, but brown sugar can add moisture and a deeper flavor. 3. Using cake flour can result in a lighter, softer cake, but all-purpose flour is traditionally used for its structure. 4. Whole milk is generally used, but heavy cream for its richness, or buttermilk can be used for a slightly tangy flavor.