And yet recipes are usually specified in volume in the US. This means packing properties are assumed to be in some default range so that can be neglected:
I use volumetric measures for dry goods all the time. I'm not saying it doesn't work, I'm just saying that it's not as precise as a weight would be. Whether or not that matters is a different story. I would say "not really".
https://www.allrecipes.com/recipe/17481/simple-white-cake/