Just wondering...what does the actual cooling time (10-15 minutes) in the pan before flipping it out of the pan actually do for the cake?? I mean I always follow the 'rule' but I just wondered what it was for! I assumed maybe to keep the cake from sticking, but that was just a guess.

nobody knows??

I believe the cake is more likely to fall apart when it's warmer...

My guess would be...maybe the cake needs to cool down a bit before you take it out of the pan because I think when it is too hot it tends to fall apart easier? That would be my guess, but I really don't know? So I may sound really stupid, but just a guess!

My guess is so that it will set and not break apart.

Thats exactly it, so that your cake doesn't fall apart when attempting to slide it out of the pan. Cooling lets the texture settle so that it doesn't crumble apart on you. ( I learned this the hard way! )

The only reason I can come up with is that it lets the cake settle because if removed too soon the cake may crack if too hot.

I would guess that two things happen. 1) the cake contracts slightly 2)the cake firms up a bit as it cools.

I read in one of my books (or maybe it was my WMI manual) that it helps the cake to firm up a bit and actually pull away from the side of the pan. If you leave it in too long the grease begins to firm up between the pan and the cake and causes it to re-stick! I did not know that!

Trust me--cooling time is imperative. It gives the cake time to settle--and it firms up a little. I was in a hurry one time and ended up with two halves of a very, very hot--and large cake.

J

Thanks all! That was my other guess. I have flipped some out probably a little too early and a little hunk would get pulled off. So maybe it broke rather than actually sticking to the pan.

Not really an answer to your question, but I let my cakes cool completely in the pan covered in foil immediately from oven. they never stick and it keeps all the moisture in the cake! People go on and on about the moistness of my cakes, so i will stick with this method.
My only exception is when I need the pan for another layer! I try not to run into this problem by baking different layer sizes.
i would agree with everyone about the cake splitting when it is too warm.