For you cake baking pros out there- do you cool the cake in the pans
entirely or turn out onto a cooling rack to finish cooling?

I just baked a banana cake and let the two layers cool in the pan aprox
20 min, then turned out onto a rack. Now I find the tops have stuck to
the rack and left a nice gouge in each one. I can handle that since I'm
going to assemble with some sort of filling before frosting. I think I
can hide the gouges. But it got me to wondering if I'd forgotten some
rule of cake cooling....?

(and I know I goofed leaving them upside down on the rack as perhaps the
bottoms were sturdier)

Goomba