I haven’t tried this, but if I were going to do it I would see what the percentage difference is in leavening for the yellow cake in the Rose Factor section, and then apply that to the cake with white chocolate in it. For example, to make a 10” cake, you might scale everything by a factor that will produce the right amount of batter for the larger pans. You can do this based on pan volumes if you like (TCB, p 455).
After you’ve done that there is one more adjustment to keep the center from dipping. Take the scaled up baking powder measurement and multiply it by something like 85% (or whatever the % is for the yellow cake in the Rose Factor section for the size changes you’d like to make). Might not be perfect, but will probably be in the ball park.