Originally Posted by LoriMc
and one cracked down the middle when I flipped it over onto the cooling rack.
Perhaps we need to stop using the term "flipped" as it implies a tossing or throwing action which is definitely NOT what hot fragile cake layers need. (And lately, there seem to be more than a few posts on cake layers cracking when removed from their pans.)
I know I've used the term, but turning out a cake layer is actually a controlled procedure...
You'll need three cooling racks to make turning out a layer cake easy and successful.
One to place over the top of the layer cake in the pan to immobilize the cake layer
while turning both pan/rack upside down in one fluid motion; then set rack on counter and carefully remove pan.
Use another rack (to again stabilize the layer) as you turn/return the layer to its upright position (hump side up) on the 2nd cooling rack. (Try not to compress the racks as you turn so you don't smoosh your cake layer. Unless you want to compress the hump instead of cutting off later to level.)
As the first cookie sheet is busy cooling the 1st cake layer - you'll need two more to repeat the aforementioned process on the 2nd layer.
Cooling racks with higher legs are preferable, since they allow more air to circulate under the layers. But as Indydebi suggested, short legged racks can be placed on same size coffee cups/mugs to allow for more air circulation.