I am about to take the cake out of the oven and was wondering how you cool your cakes? How long do you let them cool in the pan? Do you leave it on the stove or off? If you don't have a cooling rack how else would you cool your cake after it comes out of the pan? Any advise would be great. Thanks... 
When I take them out, I leave them in the pan for approx. 5-10 min., depending on how busy I am. Then I usually invert them on the cakeboard, or paper towels if it is a small one. The other day, I had to make a cake, found out I was completely out of boards, circles, foam core, etc.....OMG!!! I had no choice but to leave the cake in the pans for approx. 2 hours while I went to the store to buy some. When I got back, needless to say, they were glued, and I do mean glued stiff, to the pan. They wouldn't budge in the least bit. I bit my lip, crossed my fingers, said a prayer.....put them back into the oven for approx. 7 min. Miracles of miracles...it actually popped right out of the pan.......then I opened my eyes back up.
Off the stove on the counter. I have never used cooling racks eithers cause it leaves marks on the bottom. Just my personal preference. I then let them cool for at least 3 hours to overnight prefereably.
My cakes are trimmed (leveled) and out of the pan within 2 minutes.
They sit on the cooling rack until barely warm ... then I wrap in saran and put in the freezer until ready to work on them.
When they are on the cooling racks, I elevate the racks (turn 4 coffee cups upside down and set the rack on these). This gives the steam a place to escape. If you set the cooling rack right on the counter, the steam from the warm cake will collect under the cake and create a pool of water. This steam/water will go right back up into the cake, making it soggy, and it may cause your cake to stick to the cooling rack, making the cake a little gooey to the touch.
My cakes are trimmed (leveled) and out of the pan within 2 minutes.
They sit on the cooling rack until barely warm ... then I wrap in saran and put in the freezer until ready to work on them.
When they are on the cooling racks, I elevate the racks (turn 4 coffee cups upside down and set the rack on these). This gives the steam a place to escape. If you set the cooling rack right on the counter, the steam from the warm cake will collect under the cake and create a pool of water. This steam/water will go right back up into the cake, making it soggy, and it may cause your cake to stick to the cooling rack, making the cake a little gooey to the touch.
ditto
Another idea is to just turn on the burner and slide the cake pan around on the burner to heat it for only just a few seconds like I do a count of 5 or something. All you need to do is heat the fat on the bottom of the pan so it allows to cake to free itself.
Seven minutes in the oven is a lot of drying time y'know?
I let my cakes cool in the pan for about 10 min. Put them on parchment paper and let them finish cooling.
Sometimes I let them cool overnight in the pan, I use a mix of flour, oil, and shortening for pan release, and they don't stick.
I've also not had the cake break if it cools enough.
HTH 
I was taught that, you let them cool for about 15- 20 min. take it out of the pan. Spray the Cake pan & put Cake back in the cake pan. when you ready to ice them,They come out easy, I hope it helps. I even put in the syrup. Then, When I'm ready to use the Cake or Cakes. I flip in the circle board. I hope it helps.
Margie from CT 
I let my cakes cool in the pan for about 10 min. Put them on parchment paper and let them finish cooling.
Sometimes I let them cool overnight in the pan, I use a mix of flour, oil, and shortening for pan release, and they don't stick.
I've also not had the cake break if it cools enough.
HTH
AMy pans get sprayed with cooking spray then lined with parchment. My cakes cool for about 5-10 min in the pan then get flipped out on to cake boards or paper towel. Cooled until just barely warm then Saran wrapped and put in the freezer to firm up. I then trim and level my layers and soak with simple syrup to keep them moist as I usually mask in ganache meaning the cake will be sitting at room temp from that point. Hope this helps :)
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