I use volume measurements for baking and I get consistent results all the time. Perhaps your recipe is especially gnarly, but that isn't true of all recipes.
Volume measurements work acceptably in cooking only when you use some volumetric spoons for quantities corresponding to a completely filled spoon.
Otherwise, if you use a vessel with markings for various volumes, you waste a lot of time to ensure that the quantity in the vessel lines precisely to a marking and its surface is perfectly level, in comparison with weighing the same ingredient. Moreover, you have one more vessel to wash.
I eat only food that I cook myself and I use only 2 kinds of volume measurements. I use a set of volumetric spoons for measuring various kinds of powders used in small quantities, e.g. salt and spices. I also use a graded beaker for water. For any other ingredients, it is much faster to put the vessel in which they will be cooked on digital weighing scales, and pour there each ingredient until the right weight is reached. Besides being faster, this also avoids the need to use additional vessels, which would need washing. The graded beaker is better for water only because it must be taken from the tap, where I cannot put the weighing scales.
For example, this includes making bread, when I pour water in a bowl that will be used for kneading with a graded beaker, then I pour the flour while weighing until the desired weight is reached, then salt is added with a small volumetric spoon.
Regular results from volumetric measurements are due to the process. For example, sifting the flour every time gives you a degree of consistency approaching that of a mass-based measurement. Mass-based measurements make it easier to have that precision in the baking process.
