The imprecision of volumetric measurements can absolutely ruin much baking, and many other recipes based on things like surface areas, or where the perception of flavours does not scale linearly with things like either volume or mass of the ingredient.

You're right volumes seem easier, at first blush, but the cost of this easiness is a dramatic / considerable reduction in consistency, compared to when measuring by mass.

Once you switch to regularly scaling by mass (just as a guideline, and still adjusting to taste, texture, and other factors), you'll realize the apparent easiness of volumes is pure illusion, and actually makes getting good results much harder.